October Bratwurst


From our Fall 2009 Issue.


October Bratwurst


For 2 Dozen(s)


  • 3 pounds pork butt
  • 2 pounds veal shoulder
  • 1 pounds pork back fat
  • 1 tablespoons salt
  • 1 teaspoons mace
  • 1 teaspoons ginger
  • 1 teaspoons black pepper
  • 1 teaspoons ground allspice
  • 1/2 teaspoons nutmeg
  • 1/2 teaspoons celery seed
  • 1/2 teaspoons ground clove
  • 1/2 teaspoons cayenne
  • 1/2 teaspoons dry mustard
  • 1/2 cups milk

October Bratwurst Directions

  1. Combine meat, fat and spices, and mix well. Mix in the milk, then fry up a pinch to test the flavor. Adjust spices as necessary.
  2. Chill the meat in the freezer for half an hour, then stuff into 32/35mm-size hog casings.
  3. Go slowly at first, massaging the meat as it goes through the casing. When you’re starting out, it’s easier to stuff a few feet of casing and then twist the long link to make smaller links. To do this, pinch the link every 5 inches and then twist a total of 20 rotations.
  4. Poke holes in the casing before boiling or grilling to get rid of air bubbles and to keep the casing from bursting.

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