Fresh bratwurst
24 sausages · about 2.3 kgFarce
- 1400 gLean pork shoulder
- 600 gBack fat
- 36 gFine salt
- 6 gWhite pepper
- 4 gDried marjoram
- 2 gGround nutmeg
- 1 gGround ginger
- 4 gLemon zest
- 200 gIce water
- 60 gHog casings, 32/35
- Grind 1400 g Lean pork shoulder and 600 g Back fat through a 4.5 mm (⅛ in) plate, keeping everything below 2 °C.
- Mix with 36 g Fine salt, the spices, 4 g Lemon zest and 200 g Ice water until tacky. 3 min
- Stuff into 60 g Hog casings, 32/35 and twist into 24 links.
- Grill over medium heat to 71 °C. 12 min to 15 min