Fresh bratwurst
6 sausages · about 580 gFarce
- 350 gLean pork shoulder
- 150 gBack fat
- 9 gFine salt
- 1.5 gWhite pepper
- 1 gDried marjoram
- 0.5 gGround nutmeg
- 0.3 gGround ginger
- 1 gLemon zest
- 50 gIce water
- 15 gHog casings, 32/35
- 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