If you think of bratwurst as a mild, white sausage, you’re thinking of a Wisconsin-style bratwurst. In this recipe, we’re sharing a Slavic style bratwurst recipe that packs a punch with yellow mustard, paprika, and sage.
Recipe for Bratwurst
For 10 pounds of ground pork (grind with 1/8” grind plate):
¾ cup water
¼ cup yellow mustard
1 ½ TB salt
2 TB ground coarse restaurant-style black pepper
½ TB dark brown sugar (not packed)
2 TB dried sage
1 TB rosemary
2 TB paprika
½ TB ground nutmeg OR half of a piece of nutmeg, grated
Steps for Making Bratwurst
1. Measure out 5 pounds of ground pork into a separate aluminum pan.
2. In a mixing bowl, mix the water and spices.
3. Add the seasoning to the 5 pounds of meat. Scrape the bowl to be sure that you remove all seasoning.
4. Mix the sausage thoroughly from top to bottom and from side to side.
5. Pack the sausage stuffer with the meat mixture as tightly as you can.
6. Thread the sausage casing onto the tube of the sausage stuffer.
7. Crank the sausage stuffer to push the sausage into the casing.
8. Make 6-inch marks onto your table and measure out the coil of sausage. Pinch the sausage every 6 inches and twist to make links.
9. Cut the sausages apart with a knife.
10. Using a roll of 8” wide Vac Master vacuum sealing bags, measure 10” of length for one bag that will hold one pound of sausage.
11. Seal one end of each 10” bag.
12. Slide four sausage links into the half-sealed bag and seal the open side.
13. Freeze the sealed bags in your freezer for up to 12 months.
26 авг 2024
