Need a Good Bratwurst Recipe

[vinner]

From "Charcuterie", billed as "Classic Bratwurst":

1350 grams boneless pork shoulder butt, diced
450 grams boneless lean veal shoulder, diced
450 grams pork fat back
40 grams kosher salt
140 grams soy protein concentrate (optional)
6 grams ground white pepper
5 grams ground ginger
5 grams freshly grated nutmeg
2 large cold eggs, lightly beaten
250 millilitres ice cold heavy cream

3 meters hog casings, soaked in tepid water for at least 30 minutes and rinsed

Combine all ingrdients except eggs and cream and toss well to distribute the seasonings. Chill until ready to grind.

grind the mixture through the small die into a bowl set into ice.

Using the paddle attachment of a standing mixer, (or strong wooden spoon if by hand), mix on low speed for minute. Add the eggs and cream, and mix until the eggs and cream are uniformly incorporated, and the sausage appears sticky, about a minute longer. Saute a small portion of the sausage and taste; adjust the seasoning if necessary. (Refrigerate the sausage mixture while you do this).

Stuff the sasage into the hog casings. Twist into 6 inch/15 centimeter links. refrigerate or freeze until ready to cook.

Bently saute or roast the sausage to an internal temperature of 150 degrees F/65 degrees C.

Yields about 5 pounds/2.25 Kilos; about twenty 6 inch/15 centimeter links.

[glennshapley]

The term "Italian Sausage" has a very narrow definition here in the U.S. It is a sausage that is either mild or hot and has as part of its spiceing fennel seed. I think that someone in Italy might take exception to that definition.

Glenn

[TJ Buffalo]

Yes, USDA's Food Safety Inspection Service has a bunch of definitions, including:

Italian Sausage Products -
Cured or uncured sausages containing at least 85% meat, or a combination of meat and fat, with the total fat content constituting not more than 35% of the finished product. It contains salt, pepper, fennel and/or anise and no more than 3% water. Optional ingredients permitted in Italian Sausages are spices (including paprika) and flavorings, red or green peppers, onions, garlic and parsley, sugar, dextrose and corn syrup.

The whole list is here
http://www.fsis.usda.gov/Fact_Sheets/Sausage_and_Food_Safety/index.asp

[pokerpete]

The term "Italian Sausage" has a very narrow definition here in the U.S. It is a sausage that is either mild or hot and has as part of its spiceing fennel seed. I think that someone in Italy might take exception to that definition.

Glenn

And just what has that got to do with Bratwurst?

[Spuddy]

And just what has that got to do with Bratwurst?

Nothing, it's a statement showing how certain names have become a generic term for a style of sausage rather than implying authenticity with a distinct variety.
It is therefore not off topic.

Now pay attention!!

[pokerpete]

And just what has that got to do with Bratwurst?

Nothing, it's a statement showing how certain names have become a generic term for a style of sausage rather than implying authenticity with a distinct variety.
It is therefore not off topic.

Now pay attention!!

OK Spuddy, I did read the USDA blurb, and it's about as much use as a chocolate bathtub.
I've been looking for an authentic German Bratwurst, and not some American concoction of doubtful pedigree.
I think that I've found a starting point for it.

1 Am. cup of rusk (or breadcrumbs)
1/2 Am. cup of milk
2 1/2lbs of veal
2 1/2lbs of belly pork (or fat shoulder)
1 Tbsp Salt
1 Tsp white pepper
1 1/2 Tsp ground nutmeg

Soak the rusk and milk together
Mince the meats thru a coarse plate.
Mix in the other ingredients to obtain even distribution, and refrigerate.
Then mince thru a 5mm plate, and then start filling the casings, either sheep or hog, and link.
Now you can decide whether to prick them or not.
Simmer the sausages. 15-20 mins for hog, and 8 for sheep.
Hang and allow to dry to the touch.
You can then fry them in a little oil, until golden brown.
I would be tempted to put in the mix 1 1/2tsp of powdered ginger also in the mix and maybe some marjoram, but you can play around with your own spice choices.
Who the hell wants a Texas beef Bratwurst, which isn't simmered.
That just makes it a beef sausage. Yes I know that Texas beef has a glorious reputation. So just eat their steaks thick and fat.
Is everybody happy now that we have a starting point at last?

[tristar]

I don't know about the fillers and the milk they look like a British innovation, and it looks a little light in the spice department. My German friends also tell me that Bratwurst in Germany are generally a fresh sausage.

Here is a section from "Das Kochbuch der Sabine Welserin" c. 1581, a medieval cookbook translated into English and available here:http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html I don't know if you will find a more original recipe than this!

If you would make good bratwurst

Take four pounds of pork and four pounds of beef and chop it finely. After that mix with it two pounds of bacon and chop it together and pour approximately one quart of water on it. Also add salt and pepper thereto, however you like to eat it, or if you would like to have some good herbs , you could take some sage and some marjoram, then you have good bratwurst.

Sorry no cooking instructions though!

Best Regards,
Richard

Edited to correct American innovation to British innovation!

[pokerpete]

I don't know about the fillers and the milk they look like an American innovation, and it looks a little light in the spice department. My German friends also tell me that Bratwurst in Germany are generally a fresh sausage.

Here is a section from "Das Kochbuch der Sabine Welserin" c. 1581, a medieval cookbook translated into English and available here:http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html I don't know if you will find a more original recipe than this!

If you would make good bratwurst

Take four pounds of pork and four pounds of beef and chop it finely. After that mix with it two pounds of bacon and chop it together and pour approximately one quart of water on it. Also add salt and pepper thereto, however you like to eat it, or if you would like to have some good herbs , you could take some sage and some marjoram, then you have good bratwurst.

Sorry no cooking instructions though!

Best Regards,
Richard

The recipe is German. The American cup measurement is a standard measure.
I've left the choice of herbs open for personal preference, and experimentation. Other than that I'm sticking with the basic German recipe.

[Reaper]

PokerPete said: "If you can't get veal, then don't bother"

You should have read Glen's receipe before you spouted your mouth, it contains �VEAL�.

You have been mouthy on this forum:

You attack a man that is trying to preserve the old ways, whether it is here or there who gives a &%$#.

We are all here for the same purpose, SAUSAGE MAKING, You were not the one that started the thread, and if you were you would have stated "I do not want an American concoction of doubtful pedigree"

Your feedback is hostile and pompous, to a man that is not deserving.

Regards,

Mitch

[TomSak]

I don't know about the fillers and the milk they look like an American innovation

Yeah right, we have never heard of rusk on this side of the big pond. Our sausages are truer to the original recipes over here just like the English language. Fillers never!

Tom

[tristar]

My apologies you are most certainly correct, the use of rusk and breadcrumbs is relatively unheard of in America, my error indeed, it should have read British innovation!

[pokerpete]

I don't know about the fillers and the milk they look like an American innovation

Yeah right, we have never heard of rusk on this side of the big pond. Our sausages are truer to the original recipes over here just like the English language. Fillers never!

Tom

I inserted the word rusk. The recipe is German. I would hardly call it loaded with filler. The soaked bread just adds a bit of moisture to the mix.
Ho, ho, American English eh? Nice little joke. Now who turned nouns into verbs? e.g. Medal(led, and Podium(med), and President Bush "my merkin friends". Did you know that a merkin is a pubic wig for females?
Prefer a bit of Chaucer myself.

[pokerpete]

PokerPete said: "If you can't get veal, then don't bother"

You should have read Glen's receipe before you spouted your mouth, it contains �VEAL�.

You have been mouthy on this forum:

You attack a man that is trying to preserve the old ways, whether it is here or there who gives a &%$#.

We are all here for the same purpose, SAUSAGE MAKING, You were not the one that started the thread, and if you were you would have stated "I do not want an American concoction of doubtful pedigree"

Your feedback is hostile and pompous, to a man that is not deserving.

Regards,

Mitch

I've just checked on google, and there are over 3,000,000 sites for bratwurst.

[aris]

I just checked on Google, and there are 184,000 english pages for <A HREF=http://cgi.peak.org/~jeremy/retort.cgi?British=plonker>Plonker</A>

.

[Spuddy]

Can we please stop the personal comments, cultural criticisms and sarcastic remarks and stay on the subject.
Verbal aggression is not tolerated on this forum and people have been banned in the past for it.

Now please stay on topic.