Fresh bratwurst
36 sausages · about 3.5 kg · 4 × 6 in2100 g Lean pork shoulder
900 g Back fat
54 g Fine salt
9 g White pepper
6 g Dried marjoram
3 g Ground nutmeg
1.5 g Ground ginger
6 g Lemon zest
300 g Ice water
90 g Hog casings, 32/35
forklet.co/r/GjPFNDMi?scale=3 · v1
- Grind 2100 g Lean pork shoulder and 900 g Back fat through a 4.5 mm (⅛ in) plate, keeping everything below 2 °C.
- Mix with 54 g Fine salt, the spices, 6 g Lemon zest and 300 g Ice water until tacky. 3 min
- Stuff into 90 g Hog casings, 32/35 and twist into 36 links.
- Grill over medium heat to 71 °C. 12 min to 15 min
Scan for the Full Recipe