Prime Meats Bratwurst Recipe
Recipe provided by Frank Falcinelli and Frank Castronovo
Recipe Details
- Difficulty: Intermediate
- Yield: Approximately one 125-inch sausage rope, depending on the size of individual links
- Total time: 12 hours 40 minutes (including curing)
- Preparation time: 40 minutes
Ingredients
- Sea salt
- White pepper
- Celery seed
- Mace
- Minced sage
- 4 pounds pork shoulder and 1 pound pork jowl fat, cured overnight with kosher salt
- 1 cup ice water
- Natural sausage casings, soaked in ice water
Instructions
- Begin by preparing the brat seasoning mix, combining equal amounts of sea salt, white pepper, celery seed, mace, and one tablespoon of sage. Set this blend aside.
- Using a meat grinder or a food mixer equipped with a sausage grinding attachment, grind the pork shoulder and jowl fat twice until you achieve a smooth, cohesive mixture.
- Stir 2 ounces of the prepared brat seasoning into the ice water to create an emulsion, then incorporate this into the ground pork mixture.
- Tie one end of the casing and fit the casing onto the mixer's sausage attachment. Fill the casing, forming links about 3 inches long, twist between each link, repeating until all mixture is used, then secure the final end with a knot.
- Poach the sausages in water heated to 165170F until the internal temperature reaches 155F (approximately 5 minutes). Finish cooking by grilling or broiling the sausages.
- Alternatively, you may cook the bratwurst in a preheated oven at 375F for about twenty minutes or until they develop a golden-brown color.
This recipe comes from professional chefs and has not been tested for home cooking.
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