Homemade Sausage Bratwurst Recipe Included step-by-step process.

Описание: It's that time of year that I love the most Oktoberfest & Sausage making time.The fall harvest has come and the best time to make sausage when the cooler temperature kicks in. This all pork shoulder BRATWURST recipe is Delicious in many was and simple to make. To make this meal even better. Poach the Bratwurst in water at 185F until the internal temperature reaches 160F. Serve on a bun or in a Delicious cabbage meal.

Cabbage Meal
Green Cabbage Fried
Yellow Onion
3 Cloves of Garlic
cook until tender and serve with your favourite Bratwurst,

Ingredients:
6 Lbs Pork shoulder
3 cloves of Garlic or 1 Tsp Garlic Powder
17g/kg Tbsp kosher salt
3g/kg Black Pepper (optional Traditionally not added for these sausages)
.5-1.5g/kg White Pepper
3g/kg Caraway Seeds
2g/kg Mace
3g/kg Mustard Seed
3g/kg Marjoram
3g/kg Coriander
2g/kg Onion Powder
1g/kg tsp Ginger
1/2 Cup ice Water
10g/kg soy protein (binder) optional

Process: Debone pork shoulder/butt, grind meat I like to use 3/16 grinding plate. When grinding, it's important that the meat is chilled. Add spices use ice cold water when mixing). when you're done mixing the meat it should feel tacky and Very Sticky at this point, I fill the stuffer and begin to stuff the casings.( Casings used is natural hog casing 32/35mm or 29-32mm). Twist links to size and package and store in freezer.Traditonally with these sausages you poach them and let them cool before eating fresh or freezing. Hope you enjoyed watching.



Equipment used was a meat grinder, small meat mixer and a 15Lbs vertical sausage stuffer.

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