#45 Thuringer Bratwurst - Best Brats in Germany

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey reduces fat content while chicken is more economical.

natural casings

🥗Healthier: collagen casings

💰Cheaper: synthetic casings

Collagen casings are easier to handle and more affordable.

Combine 6 lb lean meat and 6 lb fat in a bowl.

Add regular salt and spices: 6 g German brat spices, 1 g ground fennel, 1 g ground caraway seed, 1 g accent, and 0.5 g hot pepper.

Grind both meats through a 3 mm blade twice.

Add 1.5 lb ice to the meat mixture and mix until well combined and cold.

Incorporate 20 g milk powder, 2 g phosphate, and 1 g mayonnaise into the mixture.

Stuff the mixture into sheep casings, twisting sausages at desired lengths.

Place sausages in water at 70°C for 15 minutes.

Remove sausages from water and cool down.

Wrap sausages individually in plastic wrap for storage.

Cooking Techniques

Equipment Needed

Spice Level: