October Bratwurst
Ingredients
2 lb. veal shoulder
1 lb. pork back fat
1 T. salt
1 t. mace
1 t. ginger
1 t. black pepper
1 t. ground allspice
½ t. nutmeg
½ t. celery seed
½ t. ground clove
½ t. cayenne
½ t. dry mustard
½ c. milk
Methods/steps
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.
Welcome to Edible Austin. We are a quarterly publication promoting local food in Austin and Central Texas. To subscribe to our newsletter click on the link below, so you won't miss a single delicious detail. Email marketing by Emma. To read previous newsletters, click here.
Stay Connected
