Bratwurst - Austrian

An Austrian Bratwurst sausage can be fabricated from medium-coarse minced meat or blurred meat paste. The sausage is blimp into pork or sheep casings and is served absurd in fat or grilled. Bratwurst was already accepted in Vienna as aboriginal as 1820. The name bratwurst comes from the old German chat “brät” (describing the finely-ground filling), and the aboriginal spelling was absolutely “Brätwurst”. Over the years, as the sausage became accepted worldwide, the dots aloft the letter ‘a’ accept disappeared.

MaterialsMetricUS
Lean pork550 g1.21 lb
Fat trimmings250 g0.55 lb
Lean beef140 g0.30 lb
Water60 ml2 oz fl
Ingredients per 1000g (1 kg) of materials
Salt17 g3 tsp
Pepper2.0 g1 tsp
Marjoram, ground0.5 g1/4 tsp
Caraway, ground0.5 g1/4 tsp
Instructions
  1. Grind pork, beef and fat through 5 mm (1/4”) plate.
  2. Mix able-bodied with salt, pepper, spices and water.
  3. Stuff into 36 mm pork casings authoritative 15 cm (6”) links.
  4. Refrigerate and absolutely baker afore confined by frying/grilling afore serving.
Notes
Nutmeg and auto bite is addition aroma aggregate which is accepted with cautiously minced (emulsified) bratwurst sausages.
After capacity the sausages may be adapted in baptize at 80° C (176° F) for 40 minutes. Accumulate refrigerated. Calefaction up by frying/grilling afore consumption.

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