Fresh Bratwurst Wisconsin Style
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
58
Spice
60
Sweetness
58
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
450 g
Veal1 tbsp
Salt1.5 tsps
Ground Black Pepper (coarsely)1 tsp
Sugar1 tsp
Dry Mustard2 tsps
Mustard Seed1 tsp
Ground Nutmeg1 tsp
Dried Sage1 cup
Milk (cold)Directions:
1
Cut the pork butt, veal, and fat into 1 inch cubes
2
Spread on a plate, and place in the freezer for 10 minutes to make it easier to chop
3
Place food processor bowl and blade in the freezer as well for the same amount of time
4
Set up the food processor and add just enough meat to cover the blade
5
Pulse to form chunks about 3/8 inch in size
6
Repeat with remaining meat
7
Process the fat into smaller pieces, about 1/4 inch, and mix it with the meat
8
Put the chopped meat and fat into a large bowl
9
Season with salt and pepper, sugar, mustard and mustard seed, nutmeg, and sage
10
Pour in cold milk, and add grated potatoes if desired
11
Mix together with your hands
12
Make a small patty of the sausage mixture, and fry it in a small pan over medium heat
13
Taste, and adjust seasonings of the sausage mix if necessary
14
Cover bowl, and refrigerate for 8 hours to improve flavor before cooking as desired