I thawed a 2 pack of boston butt's and decided to make some sausage. I made up 5 lbs of breakfast sausage and then decided to make up 8 lbs of bratwurst. I took several recipe's and "fused " them together to come up with this. I cut back on the salt which is reflected in the recipe. I thought they were really good. the extra fat made them extra delicious! Family enjoyed them , as did I. As Homer Simpson says, "ah , pork!, the magic animal! "
Boatnut’s Brat’s
6lb pork butt
1 lb pork back fat
1 lb streaky bacon
3 ½ tbl kosher salt
1 TB + 1 tsp white pepper
2 ½ tsp ground ginger
2 ½ tsp ground nutmeg
1 TB ground coriander
1 ½ TB ground mustard
1 TB marjoram
1 ½ TB crushed caraway seed
3 eggs
1 ½ cups heavy cream.
Grind meat thru 1/8” plate or dye. Whisk together cream and eggs then whisk in all spices. Pour mixture over meat and knead and mix well till mixture becomes “sticky”. Stuff into hog casings.
Boatnut’s Brat’s
6lb pork butt
1 lb pork back fat
1 lb streaky bacon
3 ½ tbl kosher salt
1 TB + 1 tsp white pepper
2 ½ tsp ground ginger
2 ½ tsp ground nutmeg
1 TB ground coriander
1 ½ TB ground mustard
1 TB marjoram
1 ½ TB crushed caraway seed
3 eggs
1 ½ cups heavy cream.
Grind meat thru 1/8” plate or dye. Whisk together cream and eggs then whisk in all spices. Pour mixture over meat and knead and mix well till mixture becomes “sticky”. Stuff into hog casings.
