GERMAN BRATWURST PORK SAUSAGE RECIPE - (4.3/5)
Provided by á-25087
Number Of Ingredients 12
Steps:
- Cut the pork shoulder and bacon into pieces that will fit into your grinder. Partially freeze and then grind the meat through the fine plate. Using a pestal and mortar (or spice grinder) grind the coriander and white peppercorns until powdered. In a stand mixer on low setting, mix together all ingredients for several minutes. Stuff into hog casings. Prepare according to your favorite recipe or heat for 15 minutes in nearly boiling water and grill.
HOMEMADE BRATWURST (GERMAN PORK & VEAL SAUSAGES)
This is how to make your own German sausages at home. This recipe is adapted from "Luchow's German Festival Cookbook." I have never personally made this recipe and I am posting this by request.
Provided by HeatherFeather
Categories Veal
Time 46m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- You will need to have a meat grinder and butcher's twine to prepare this recipe.
- Make sure all visible fat and gristle has been trimmed from the meats.
- Cut meat into very small pieces, then place in a bowl with salt, nutmeg, and mace and mix to combine.
- Put the meat mixture through a very clean meat grinder three times.
- Mix the ground meat mixture with 1/2 cup water.
- Stuff casings, being careful not to tear, tying ends with butcher twine.
- The number and size of sausages you can make will depend on how small or large the casings you purchased are.
- To cook the bratwurst, set sausages into a pot and fill with enough cold water to cover.
- Bring to a boil, then immediately remove from the heat.
- Let stand 3-5 minutes, or until firm.
- Drain water.
- Pour some milk into a bowl and dip each bratwurst into the milk.
- Set dipped bratwurst onto a greased broiler pan and broil or grill until golden brown under low-medium (300-350°F if broiling) heat for about 15-20 minutes or until cooked through.
- Makes enough filling for 4-6 servings.
- They should be stuffed and cooked the same day.
Nutrition Facts : Calories 390.4, Fat 22.1, SaturatedFat 8.2, Cholesterol 164.4, Sodium 1022, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 44.4
GERMAN HOMEMADE BOCKWURST
Make and share this German Homemade Bockwurst recipe from Food.com.
Provided by Olha7397
Categories Pork
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Grind veal and pork 3 times.
- Chop suet fine.
- Combine the meat with suet, cream, chives, onion, and seasonings.
- Mix smoothly.
- Stuff into sheep casings.
- Tie in 4 or 5-inch lengths.
- Cover with hot water.
- Bring to a boil, then lower and heat and simmer 15 minutes.
- Serves 10 or more.
- Luchow's German Cookbook.
GERMAN HOMEMADE BRATWURST
Make and share this German Homemade Bratwurst recipe from Food.com.
Provided by Olha7397
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients; put through grinder 3 times.
- Mix with about 1/2 cup water; fill pork casings.
- BROILED BRATWURST: Cover bratwurst with hot water.
- Bring to a boil and remove from heat immediately.
- Let stand in the hot water a few minutes until firm.
- Drain; dip bratwurst in milk.
- Place in broiler and cook until golden brown under low to moderate heat.
- Serves 4.
- Luchow's German Cookbook.
Nutrition Facts : Calories 324.8, Fat 19.9, SaturatedFat 7.2, Cholesterol 114.5, Sodium 966.6, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 33.6
HOMEMADE BRATWURST
The following recipe will make about 5 pounds of great bratwurst at a fraction of the cost of buying it at the grocery store-give it a try! Try serving bratwurst burgers the next time you grill. Condiments range from the traditional-Kraut and a good German Mustard, to my favorite way which is mayo, German mustard, ketchup, thick slices of tomato and leaf lettuce on a crusty, grilled bun. Delish! Cooking time is the amount of time mixture sits in the fridge.
Provided by Diana Adcock
Categories Pork
Time P1DT30m
Yield 5 pounds
Number Of Ingredients 14
Steps:
- Cut the pork and beef into 2 inch cubes.
- Grind through a 1/4 inch grinding plate.
- If you do not have a meat grinder you can pulse it in your food processor in SMALL batches.
- In a small mixing bowl beat eggs and beer together until well blended.
- Add dry ingredients.
- In a large mixing bow combine the ground meat and wet mixture until well incorporated.
- Cover with plastic wrap and refrigerate 2 hours, up to 24.
- The longer the better.
- At this point you can either stuff into casings or wrap in 1 pound packages which is what I do, then freeze.
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