Homemade German Bratwurst | Recipe Cart | Recipe Cart

Ingredients

• 2 1/2 pounds boneless pork shoulder (can substitute part veal if desired)
• 12 ounces pork back fat (, cut into 1/2 inch chunks and put in freezer for 45 minutes prior to grinding)
• 2 cups crushed ice
• For the Spice Mixture:
• 1 1/2 tablespoons salt
• 1/4 cup dried milk powder
• 1 1/2 teaspoons freshly ground white pepper
• 3/4 teaspoon freshly ground black pepper
• 1 teaspoon ground mace ((can substitute nutmeg but strongly recommend mace for traditional German flavor))
• 1 teaspoon ground ginger
• 1 teaspoon dried marjoram
• 3/4 teaspoon mustard powder
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground coriander
• 1/4 teaspoon crushed caraway seeds
• 32mm natural hog casing (, about 4 feet )