Feine Bratwurst (Fine Bratwurst)

A basal accomplished bullwork bratwurst sausage.

MeatsMetricUS
Beef or veal400 g0.88 lb
Pork belly600 g1.32 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper3.0 g1.5 tsp
Mace1.0 g1/2 tsp
Allspice0.5 g1/4 tsp
Cardamom0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Water50 ml1.66 oz fl
Instructions
  1. Grind pork abdomen through 3 mm (1/8") plate.
  2. Grind beef through 3 mm (1/8") plate, again emulsify with baptize in a aliment processor.
  3. Add arena belly, alkali and spices and emulsify all together.
  4. Stuff into 26-28 mm pork casings basic 20 cm (8") links.
  5. Scald in hot baptize at 80° C (176° F) for 25 minutes.
  6. Refrigerate.

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