Fresh bratwurst
6 sausages · about 580 g · 4 × 6 in350 g Lean pork shoulder
150 g Back fat
9 g Fine salt
1.5 g White pepper
1 g Dried marjoram
0.5 g Ground nutmeg
0.3 g Ground ginger
1 g Lemon zest
50 g Ice water
15 g Hog casings, 32/35
forklet.co/r/GjPFNDMi?scale=0.5 · v1
- Grind 350 g Lean pork shoulder and 150 g Back fat through a 4.5 mm (⅛ in) plate, keeping everything below 2 °C.
- Mix with 9 g Fine salt, the spices, 1 g Lemon zest and 50 g Ice water until tacky. 3 min
- Stuff into 15 g Hog casings, 32/35 and twist into 6 links.
- Grill over medium heat to 71 °C. 12 min to 15 min
Scan for the Full Recipe