Nuremberg Bratwurst

[JC in GB]

Made a batch of my favorite bratwurst yesterday. They turned out very well. I added a bit more red pepper to the mix for some extra pop.

I made 40 pounds.

15 lb pork shoulder
15 lb pork cushion
10 lb pork belly

3.5 mm grind

 

[chopsaw]

That's one of my favorites also . White pepper , nutmeg and caraway seed .
I use smokey bacon instead of belly .
What spice did you use ?
Those cooked up nice bud .

 

[JC in GB]

That's one of my favorites also . White pepper , nutmeg and caraway seed .
I use smokey bacon instead of belly .
What spice did you use ?
Those cooked up nice bud .

White black red pepper
Marjoram
Nutmeg
Salt

That’s it. Very simple but delicious. Texture was spot on as well.

JC

 

[chopsaw]

Texture was spot on as well.

Agree , and I did notice that .
Perfect cook also . Not the easiest thing to do .

Very simple but delicious.

Yup .

 

[indaswamp]

Nicely done JC in GB! 40# ought to hold you for a while!!

 

[02ebz06]

Very nice! If I made that much, I'd have enough for years, not to mention I'd need another freezer.

 

[Suds15]

That's one of my favorites also . White pepper , nutmeg and caraway seed .
I use smokey bacon instead of belly .
What spice did you use ?
Those cooked up nice bud .

Hola Sir
just started to grind my own for burgers and sausage patty’s.
i like your spices and smoked bacon idea. I use poutine cheese here in Canada too.
How much of your spices for say 3-4 lbs of sausage?
thank you in advance

 

[chopsaw]

How much of your spices for say 3-4 lbs of sausage?

I have my own way of doing this , so I don't really measure the spice . I make sure salt and cure ( if used ) are weighed out per the meat weight . From there I do enough of the same type sausage that I know what I like .

Based on 2 1/2 pounds of grind , I would use 2 pounds pork butt , 1/2 pound bacon .
I use more than these amounts , but you could start with
1 gram whole caraway seed
1 gram nutmeg
2 grams white pepper
1/4 tsp ginger .

 

[Steve H]

That is a great looking brat there! Nicely done!

 

[Suds15]

I have my own way of doing this , so I don't really measure the spice . I make sure salt and cure ( if used ) are weighed out per the meat weight . From there I do enough of the same type sausage that I know what I like .

Based on 2 1/2 pounds of grind , I would use 2 pounds pork butt , 1/2 pound bacon .
I use more than these amounts , but you could start with
1 gram whole caraway seed
1 gram nutmeg
2 grams white pepper
1/4 tsp ginger .

Thank you