Bratwurst
Ingredients
- 3 pound / 1.35 kg trimmed veal
- 7 pound / 3.15 kg trimmed pork shoulder
- 1 pint / 475 ml cold milk
- 1 ounce / 28 g fine salt
- 1/2 ounce / 14 g ground white pepper
- 2 ounce / 56 g mace-ginger-nutmeg (equal parts mixture)
- 1 pound / 450 g powdered soy protein concentrate
- 4 large whole eggs well-beaten
- 5 ounce / 141 g fresh parsley, finely chopped
- collagen or hog casings 32-35 mm
- cold veal stock
Instructions
Yield: 10 pounds (4.5 kg). Grind the veal and pork with a 3/8 in. (0.95 cm) plate. Place the ground meat into a mixing tub and add all remaining ingredients. Mix very thoroughly. Return to the cooler and chill at least 1 hour. Stuff the prepared casings.Tie into 4 in. (10 cm) links. Poach the sausages in good veal stock for the best flavor. Cover with the cold stock and heat gently. Maintain a temperature of no more than 160 F (710C). When the sausages reach an internal temperature of 140 F (60 C), remove from the stock. Cool quickly. Dry wrap, and refrigerate for use.