Homemade Bratwurst (German Pork & Veal Sausages) Recipe
This is how to make your own German sausages at home. This recipe is adapted from "Luchow's German Festival Cookbook." I have never personal
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Cooking tools:
- Meat grinder
- Butcher's twine
- Mixing bowl
- Measuring spoon
- Measuring cup
- Pot
- Stove
- Slotted spoon
- Colander
- Sausage stuffer
- Broiler pan
- Oven
- Grill
- Pastry brush
- Plate
- Kitchen scale
- Cutting board
- Chef's knife
- Paper towel
- Kitchen towel
- Spoon
- Tongs
- Pitcher
Ingredients
- 1 lb fresh boneless veal, trimmed of all visible fat and gristle
- 1 lb fresh boneless pork loin, trimmed of all visible fat and gristle
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground mace
- pork sausage casing, such as pork casings (to stuff sausages)
- water
- milk
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