Translated by Valoise Armstrong. Made available by His
25 If you would make good bratwurst
Take four pounds of pork and four pounds of beef and chop it finely. After that mix with it two pounds of bacon and chop it together and pour approximately one quart of water on it. Also add salt and pepper thereto, however you like to eat it, or if you would like to have some good herbs, you could take some sage and some marjoram, then you have good bratwurst.
My version: I wanted a smaller quantity, so I cut the proportions down. I used
2 lb round steak, including some fat
When making sausage it is imperative you keep everything
extremely clean, and keep your meat COLD. Grind meat using
fine disk and mix all ingredients except casings. Fry up a
small dab (never taste it raw) to check the seasonings; no
one likes a bland sausage. Let chill and mellow (IN THE
FRIDGE) up to 24 hours. About 1 hour before you are going to
stuff your sausages, start soaking your casings in cold
water to remove excess salt and to make them more pliable.
If you are using fresh (CLEAN) casings this may be omitted.
All casings should be rinsed inside with running water, as
this will help detect knots and holes. Pull your casings
onto the nozzle of your stuffer (sausage funnel, grinder
attachment, even a plain funnel may work.) Tie a knot at the
end. Now take your meat mixture from the fridge, mix it
through one more time and stuff those casings. Leave some
room for the casings to shrink, so dont stuff too
full. If you have practice twist links as you stuff, if not
leave space and use twine to tie links after the casing is
As I was unable to located the Sabine Welserin Kochbuch in the original German I am most grateful to Valoise and Carriadoc. I would eventually like to do my own translation.
I do not like working with the turkey bacon. The scent is odd, and the texture is dryer than regular bacon. I will try to locate a different alternative if I do this again. The end result was quite good. (There were no leftovers.)