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Fresh Bratwurst
A pale, fine-textured pork sausage seasoned with nutmeg, ginger, marjoram and black pepper and loosened with cold white wine; shoulder plus back fat gives juicy links, with salt at about 1.5 percent of the meat weight.
- YieldServes 4
- Hands-on1 h 20 min
- Total3 h 47 min
- Difficulty
Ingredients
- 700 gboneless pork shoulder, cut in 2.5 cm dice
- 180 gpork back fat, cut in 2.5 cm dice
- 15 gkosher salt
- ¾ tspblack pepper, freshly ground
- 1 tspground nutmeg
- 1 tspground ginger
- 1½ tbspfresh marjoram, chopped
- 50 mldry white wine, well chilled
- 1 piecehog casings (about 1 m each)optional
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