I was out of bratwurst. This was an untenable situation! My buddy helped me make a video while I replenished my supply.
I started off by rinsing and soaking some hog casings the night before.
I cut up 3 pounds of pork shoulder (weighed after boning) and 2 pounds of chicken thighs (skin and fat left one and weighed after boning). I ground that through the medium plate on my KitchenAid.
I measured out my seasonings, added them to the meat and mixed by hand for 4 minutes.
The seasonings for 5 pounds of meat are:
- 2 tablespoons kosher salt
- 1 1/2 teaspoons sugar
- 2 teaspoons coarse pepper
- 2 teaspoons nutmeg
- 1 teaspoon marjoram
- 1 teaspoon ginger
- 2 teaspoons mace
A fry test confirmed the spices were right.
I used my LEM to stuff the bratwurst.
I twisted them into 6 inch lengths.
I poached the Bratwurst in Negra Modelo beer with some onions added. Poached them for 10 minutes and strained out the onions.
I grilled the bratwurst for colour and fried the onions to caramelize them.
Then we dove in.
This is one of my favourite sausages, I love it!
Here is the video if you are interested.
Edited by Disco - 2/27/15 at 2:35pm