Bratwurst (German sausage)
Ingredients:
1 cup fresh white bread crumbs
1/2 cup milk
2 1/2 lbs lean veal, preferably shoulder
2 1/2 lbs pork belly or fatty pork butt
1 tbls plus 2 tsp salt
1 tsp freshly ground white pepper
1 1/2 tsp freshly ground nutmeg
8 yards prepared casings, about 4 oz.
2 tbsp melted salted butter
Cooking:
- In a small bowl, soak the bread crumbs in the milk.
- Grind the veal and pork belly together, first coarsely and then finely. Place the meat into a large bowl.
- Add the salt, nutmeg, white pepper and softened bread crumbs.
- Mix well with your hands until thoroughly blended.
- Working with about one-quarter of sausage filling at a time (cover the rest and refrigerate the remainder).
- Stuff the casings loosely with the sausage filling.
- Pinch and twist into 4 inch links.
- Refrigerate the first ones while doing the rest.
- To cook, prick the sausages all over to prevent the skins from bursting.
- Place as many sausages in a skillet as will fit in a single layer without crowding.
- Pour in about one-half inch of water, cover and simmer over low heat for 20 minutes. Pour off any liquid.
- Add butter to the pan and cook uncovered, turning, until the sausages are evenly browned, about 10 minutes
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