German Bratwurst by Misty Lobrano
by Misty Lobrano
I grew up in Germany until I was 13. One of my favorite things in Germany is Bratwurst with Brotchen. I've developed my own recipe that reminds me of this favorite childhood food. I hope you enjoy it as much as I do!
- 4 pounds of cubed, semi-frozen Pork Shoulder
- 2 Egg Whites
- 2 ounces of Salt
- 1 ounce of Ground White or Black Pepper
- 1/2 ounce Allspice
- 1/2 ounce Ginger
- 3/4 ounce Cardamom
- Sausage Casings
- Meat grinder with sausage stuffer
- Put sausage casings in a bowl with cold water to soften for minimum of 45 minutes. While that's softening, start on the meat.
- Grind meat, then mix all ingredients in a bowl. Place mixture back in the grinder with sausage stuffer attachment in place.
- Slide sausage casings on the stuffer attachment leaving a small portion (about 2 inches) hanging off to let air out.
- Slowly stuff sausages being very careful not to over stuff the sausages so they don't burst. When you get the casings stuffed, tie the ends off in a knot and twist the sausages to the size you want each one (should make 5-6 sausages per casing).
- Salt a large pot of water and bring to a boil, then turn down to a simmer.
- Place sausages in the hot water and soak til they turn white. Remove from water and place in a bag to freeze for later or continue to cook fully to eat immediately.
Serve with ketchup or mustard (I like to add curry in my mustard). Enjoy!
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