Nürnberger Rost bratwurst | Celebrate sausage S05E29

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey reduces fat content while maintaining flavor.

beef

🥗Healthier: bison

💰Cheaper: pork

Bison is leaner but may be pricier.

casing

🥗Healthier: collagen casings

💰Cheaper: synthetic casings

Collagen casings are easier to handle.

Soak 1820 mm sheep casings in water with a little baking soda for easier use, then rinse and flush them.

Cut pork shoulder and pork belly into small pieces suitable for grinding.

Chill the meat and fat in the freezer until they reach a temperature between 32°F and 34°F.

Grind the meat and fat using a 4.5 mm plate on a grinder.

Mix the ground meat with salt, black pepper, white pepper, marjoram, ginger, cardamom, mace, nutmeg, allspice, and lemon zest until well combined, targeting a temperature around 34°F.

Stuff the casings with the meat mixture using an electric sausage stuffer, ensuring to pack it down to minimize air pockets.

Twist the sausages into links about 7 to 9 cm long, alternating the direction of twists for each link.

Prick the sausages with a sausage pricker to remove any air pockets.

Poach the sausages in water to set them before grilling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens