Traditional Bratwurst
Ingredients
- 600 gGround pork (well chilled)
- 400 gGround veal (well chilled)
- 18 gGray sea salt
- 4 gWhite pepper ground
- 2 gNutmeg
- 2 gGinger powder
- 1 tbspMarjoram (dried)
- 1 pcEgg (beaten)
- 100 mlWhole milk (very cold)
- 30 gUnsalted butter
- 2 pcHog casings (rinsed and desalted)
Method
A fine, tight-textured sausage with a snap. The scent of nutmeg and marjoram blends with the juices of the grilled meat for a firm and juicy texture.
- 1
Mix the minced pork and veal. The meat must stay very cold, almost icy to the touch, to ensure a perfect emulsion and a smooth final texture.
- 2
Incorporate the salt, white pepper, nutmeg, ginger, and marjoram. Add the beaten egg and cold milk. Work the mixture until it becomes sticky and homogeneous.
- 3
Slide the casing onto the stuffer nozzle. Push the meat through without leaving air bubbles. The casing should be taut but retain some flexibility so it doesn't burst.
- 4
Submerge the sausages in 80°C water. The water should be simmering, never boiling. They are ready when they feel firm under finger pressure.
- 5
Foam the butter in a pan. Brown the sausages until the skin is golden and crispy on all sides.
Frequently asked questions
How do you get this dish right?
- Always keep the meat over a bowl of ice during mixing to prevent the fat from melting.
- Never prick the sausages during cooking, or you'll lose all the juices that make them tender.
How long does this dish keep?
Keeps for 3 days in the refrigerator after poaching or can be frozen immediately after cooling.
