This recipe is based on my mother's original recipe for German Bratwurst - I have however omitted the caraway seeds and added nutmeg, mace and cloves as caraway does seem to be an acquired taste. I love it, but not everyone around me does.
5 kg pork mince (I used a mix of leg of pork and belly of pork and asked the butcher to mince them for me)
5 teaspoons salt
3 teaspoons pepper
1 1/2 teaspoon marjoram
1/2 teaspoon thyme
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon mace
1/2 teaspoon garlic flakes
500ml cold water
Put the pork mice through your own mincer on a medium disc at least two time. Depending on how smooth you like your sausage you can then put it through the smaller disc again -I tend to do half my mince through the medium disc and the other half through the finer disc.
Mix the meat thoroughly, firstly to get the texture mix right, then add the spices and water and mix again.
To test the season take a small amount of meat shape into a patty and fry in a pan. Ade just the seasoning as desired.
Put meat through the sausage maker into sausage casings.
I don't wait to stuff the meat into casings, nor do I add ice cubes or ice water. I have tried those techniques and have found them to make very little difference.
5 kg pork mince (I used a mix of leg of pork and belly of pork and asked the butcher to mince them for me)
5 teaspoons salt
3 teaspoons pepper
1 1/2 teaspoon marjoram
1/2 teaspoon thyme
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon mace
1/2 teaspoon garlic flakes
500ml cold water
Put the pork mice through your own mincer on a medium disc at least two time. Depending on how smooth you like your sausage you can then put it through the smaller disc again -I tend to do half my mince through the medium disc and the other half through the finer disc.
Mix the meat thoroughly, firstly to get the texture mix right, then add the spices and water and mix again.
To test the season take a small amount of meat shape into a patty and fry in a pan. Ade just the seasoning as desired.
Put meat through the sausage maker into sausage casings.
I don't wait to stuff the meat into casings, nor do I add ice cubes or ice water. I have tried those techniques and have found them to make very little difference.
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