Category:
Main Courses

Seasons:
October

From our Fall 2009 Issue.

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

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.

Chill the meat in the freezer for half an hour, then stuff into 32/35mm-size hog casings.

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.

Poke holes in the casing before boiling or grilling to get rid of air bubbles and to keep the casing from bursting.