Fresh bratwurst
36 sausages · about 3.5 kgFarce
- 2100 gLean pork shoulder
- 900 gBack fat
- 54 gFine salt
- 9 gWhite pepper
- 6 gDried marjoram
- 3 gGround nutmeg
- 1.5 gGround ginger
- 6 gLemon zest
- 300 gIce water
- 90 gHog casings, 32/35
- 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