Bratwurst is a sausage composed of pork, beef, or veal. The name is German, derived from Old High German brätwurst, from 'brät-' which is fine chopped meat and '-wurst', sausage. Though the brat in bratwurst described the way the sausages are made, nowadays Germans associate it with the German verb “braten”, which means to pan fry or roast.

The Bratwurst Spice Mix consists of a blend of spicesincluding salt, pepper, nutmeg and lemon zest giving these Bratwurst their delicious flavour.

To make 5kgs of Bratwurst, you will need:

• 1 Pack of Bratwurst Spice Mix
• 2.275kg Lean Beef
  
• 0.3kg Lean Pork
• 1.1kg Pork Fat
• 1 litre Chilled Water
• 1 pkt Hog Casings

Method

1. Mince meats through a coarse 8mm plate (if not already minced).
2. Blend the meat, half the water, the spice pack, and then the remaining water until the water is taken up and the mixture becomes tacky.
3. Pass the mixture through a 5mm mincing plate. (If you do not have a mincer, you can skip this step)
4. Blend with the pork fat until the desired texture is achieved.
5. Fill the sausage casings.  (The Gonzo MkII Sausage Stuffer is handy here)
6. Store the sausages in the fridge overnight to stabilise and to allow the colour and flavour to develop.

Cooking Tips:

• To get Bratwurst to a nice, dark brown color, brush them with beer before grilling or frying. Alternatively, sprinkle the Bratwurst with a little sugar. The sugar caramelises, giving the Bratwurst a rich brown color.
• Try broiling them in broth or beer.
• To prevent the Bratwurst skin from splitting, heat them in hot (not boiling) water for 5 minutes. Dry them, then sprinkle them with flour. Fry them in a frying pan with a little oil or butter.
• For a different flavor, add fresh sage, rosemary, or oregano to the frying pan and brown the Bratwurst with the herbs.

*** This product is Gluten-Free ***