Pork Bratwurst - The Casing Boutique New Zealand
This recipe makes eight sausages per kilogram (2lb 3.72oz) of mixture, with each sausage weighing around 125g (4.40oz) before cooking.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nz.thecasingboutique.com.
Ingredients
- Hog casings, 30-32mm diameter
- 0.5kg (1.10lb) pork shoulder
- 0.5kg (1.10lb) pork neck
- 20g (0.70oz) fine cooking salt
- 3g (0.10oz) white pepper
- 1g (0.03oz) paprika
- 0.5g (0.02oz) nutmeg
- 2-3 cloves garlic
- 20ml (0.70oz) cognac
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