Fresh bratwurst
12 sausages · about 1.2 kg · 4 × 6 in700 g Lean pork shoulder
300 g Back fat
18 g Fine salt
3 g White pepper
2 g Dried marjoram
1 g Ground nutmeg
0.5 g Ground ginger
2 g Lemon zest
100 g Ice water
30 g Hog casings, 32/35
forklet.co/r/GjPFNDMi?scale=1 · v1
- Grind 700 g Lean pork shoulder and 300 g Back fat through a 4.5 mm (⅛ in) plate, keeping everything below 2 °C.
- Mix with 18 g Fine salt, the spices, 2 g Lemon zest and 100 g Ice water until tacky. 3 min
- Stuff into 30 g Hog casings, 32/35 and twist into 12 links.
- Grill over medium heat to 71 °C. 12 min to 15 min
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