German Bratwurst

BamsBBQ

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25 Lbs. Meat 80-85% lean
12 oz. Ice Water or
8 oz. Ice and 4 oz. Dark Beer
5 oz Salt
2 oz Dextrose or Brown Sugar
1 oz White Pepper
2 1/2 tablespoons Ginger
2 1/2 tablespoons Mace
2 1/2 tablespoons Onion Powder
2 1/2 tablespoons Coriander
2 1/2 tablespoons Nutmeg

Make sure that your meat block is chilled to 34 degrees and grind through your course plate once.

Sprinkle your seasoning over the ground product and mix 2 minutes.

If mixing by hand you may have to mix longer.

Excessive mixing can cause the sausage to have a rubber texture so be careful not to over mix.

After you have mixed the seasoning with the meat block run the mixture through your fine plate.

Make sure that you keep the temperature as low as possible.

You can stuff into 32-35 mm hog casing or 35-mm collagen casing.

If you prefer you can also make bulk or patties.
 
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