Bratwurst with Egg and Milk (Bratwurst mit Ei und Milch)

Adding milk and auto bite creates a creamier and ambrosial adaptation of bratwurst. 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.

Semi-fat pork*920 g2.0 lb
Whole egg70 g1 egg
Milk10 ml1 Tbsp
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper2.0 g1 tsp
Mace0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Cardamom0.5 g1/4 tsp
Lemon zest1.0 g1/2 tsp
  1. Grind meat through 1/4" (6 mm) grinder plate.
  2. Mix with all spices.
  3. Whisk egg with milk together. Mix aggregate together.
  4. Stuff in 26-28 mm hog or sheep casings. Accomplish links belief about 100 g (3.5 oz).
  5. Refrigerate and eat aural a day; baker absolutely afore serving.
  6. To extend its shelf activity the sausage may be adapted for 20 account at 176° F (80° C). Accumulate in refrigerator.

*Pork base may be used, but accommodate fat.


Fried Bratwurst with cycle and mustard

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