Minnesota Fresh Bratwurst

Recipe Ingredients

5 lbs	2270g / 80oz	Pork butt - trimmed of fat
5 lbs	2270g / 80oz	Veal - lean, all cuts
1		Whole milk
1 oz	28g	Fine salt
1 tablespoon	15ml	Black pepper
1 tablespoon	15ml	Powdered dextrose
1 teaspoon	5ml	Ground mace
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Ground nutmeg
		Hog casings

Recipe Instructions

Grind pork and veal through 3/8" plate. Chill for 1 hour in shallow pan. Mix spices into milk and stir to dissolve. Pour over meat and mix thoroughly. Stuff casings and tie off at 4". Refrigerate sausages overnight to develop flavor. Boil some beer and remove from heat. Add sausages and allow to stand 10-30 minutes before grilling.

*Powdered dextrose is also known as corn or priming sugar and can be found in homebrew supply shops.

Posted to the BBQ List by Kit Anderson <[email protected]> on Apr 30, 1998.

Source:
Professional Charcuterie

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