Authentic Bavarian Bratwurst

Rev 1.00 last revised:  24-May-09

A favorite of Germans all over the world.  Bratwurst is made from pork and veal, graced with spices, and stuffed into natural casings.  This recipe is designed around one pound of meat.  Larger quantities are easily extrapolated.

Ingredients:

• one lb. of meat comprising 60% (~10 oz.) Pork, 40% (~6 oz.) Veal
• 1 teaspoon salt, fine sea-salt or Kosher
• 1/2 teaspoon granulated, powdered, or 2 teaspoons finely diced onion
• 1/2 teaspoon Marjoram, ground
• 1/2 teaspoon dried Parsley or 1 -teaspoons finely chopped fresh
• 1/2 teaspoon White Pepper, finely ground
• 1/4 teaspoon Celery Seed, ground
• 1/4 teaspoon Nutmeg, ground
• 1/8 teaspoon Cardamom, ground
• 1/8 teaspoon Ginger, ground
• 1/8 teaspoon Mace, ground
• 2-shot glasses (~2 oz.) Red Wine

Instructions:

Mix and grind the meat through a 3/16 in. plate.

In a bowel, mix the non-meat ingredients listed above and sprinkle all across the ground meat.  Stir/mix thoroughly.  Chill in freezer for 30 min.

Mix again, and grind through a 1/4in. plate.

Using your grinder (if so equipped) stuff the meat and spice mixture into fresh, rinsed, hog or sheep casings.  Allow to 'air dry' for 30 minutes (or until dry to the touch).

Refrigerate or freeze to store for use.