German Sausage Seasoning Recipe

Homemade German Bratwurst Recipe :: The Meatwave

WEBOct 26, 2017 · Grind meat and fat mixture through chilled meat grinder fitted with a small cutting die, into a large bowl set in another bowl filled …

1. Place pork, veal, and fatback in a large bowl. Chill in refrigerator for at least 1 hour. Set parts of meat grinder, including large cutting die, in freezer. Set bowl and paddle of stand mixer in freezer.
2. Grind meat and fat mixture through chilled meat grinder fitted with a small cutting die, into a large bowl set in another bowl filled with ice. Add salt, white pepper, ginger, mustard, and nutmeg in with the meat. Using chilled paddle attachment and chilled bowl of a standing mixer, mix at low speed for 1 minute. Add eggs and heavy cream and mix at medium speed until liquid is incorporated and sausage is uniform and sticky, about 1 minute longer.
3. Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.
4. Stuff sausage into hog casings and twist into 6-inch links.

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Nürnberger Bratwurst / Nuremberger Sausage My …

WEBJul 25, 2020 · Prepare a large pot with water and heat the water to 78°C / 172°F. Put the sausages into the pot with water and place a smaller lid …

1. Wash the sheep casing and let it soak in water acording to the instructions on the package.
2. Cut the pork into smaller pieces to fit into the meat grinder later.
3. Mix the spices and then add them to the meat pieces.
4. Mix the meat and the spices with your hands until it is all evenly mixed.

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