Traditional Bratwurst

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.

• Prep time: 45 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 731
• Protein: 50 g
• Carbs: 5 g
• Fat: 55 g

Ingredients

• 600 g Ground pork ( well chilled )
• 400 g Ground veal ( well chilled )
• 18 g Gray sea salt
• 4 g White pepper ground
• 2 g Nutmeg
• 2 g Ginger powder
• 1 tbsp Marjoram ( dried )
• 1 piece Egg ( beaten )
• 100 ml Whole milk ( very cold )
• 30 g Minimum butter sweet
• 2 piece Hog casings ( rinsed and desalted )

Instructions

1. Meat preparation

   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. Seasoning and binding

   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. Stuffing

   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. Poaching

   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. Pan finishing

   Foam the butter in a pan. Brown the sausages until the skin is golden and crispy on all sides.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator after poaching or can be frozen immediately after cooling.