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Recipe

Cards

Printed at the current scale: 24 sausages · about 2.3 kg · Metric · front and back, more cards if it runs long

Fresh bratwurst

24 sausages · about 2.3 kg · 4 × 6 in
1400 g Lean pork shoulder
600 g Back fat
36 g Fine salt
6 g White pepper
4 g Dried marjoram
2 g Ground nutmeg
1 g Ground ginger
4 g Lemon zest
200 g Ice water
60 g Hog casings, 32/35
forklet.co/r/GjPFNDMi?scale=2 · v1
  1. Grind 1400 g Lean pork shoulder and 600 g Back fat through a 4.5 mm (⅛ in) plate, keeping everything below 2 °C.
  2. Mix with 36 g Fine salt, the spices, 4 g Lemon zest and 200 g Ice water until tacky. 3 min
  3. Stuff into 60 g Hog casings, 32/35 and twist into 24 links.
  4. Grill over medium heat to 71 °C. 12 min to 15 min
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