pajero64 wrote:Hi, I am just about to embark on trying to make my favourite sausage which is the German Bratwurst, I have been reading quite a lot about it on this great forum and have bought a elctric mincer and a hand operated stuffer, I have read that the meat for the Bratwurst needs emulsifying
the chorizo kid wrote:i have no idea what kind of "bratwurst" you are trying to make. as i said, quite clearly, if it is vienna sausage/bologna type, you can emulsify or use a fine grinder twice. as for standard german brats [the other 99+%], there is no way on the face of this god's earth that it is emulsified.
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