German Bratwurst

Mild pork sausage with creamy texture and spice harmony.

Ingredients:

• Pork Shoulder: 7.6 kg / 16.8 lb
• Pork Fat: 2.0 kg / 5.3 lb
• Salt: 140 g / 10 tbsp
• Pepper: 20 g / 4 tsp
• Nutmeg: 8 g / 2 tsp
• Ginger Powder: 4 g / 1 tsp
• Marjoram: 8 g / 1 tbsp
• Ice Water: 800 ml / 3.5 cups

Steps:

1. Chill meat, grind through 6 mm plate.
2. Mix with spices and water until combined.
3. Stuff into 32-34 mm hog casings.
4. Poach mixture or pan fry until cooked through.

Pro Tip: Keep mixture nearly emulsified—pale and fluffy, not coarse.