43 German Bratwurst

Ingredients

• 10 pound boneless pork butt, cubed

Seasonings

• 3 ounce per weight salt
• 1½ ounce per weight rubbed sage
• ¾ ounce per weight ground white pepper
• 1/8 ounce per weight ground celery seed (about ½ teaspoon)
• 1/8 ounce per weight ground mace (about ½ teaspoon)

Supplies

• 2 cups ice cold water
• 22 feet hog casings, rinsed and tied at one end

Steps

1. Toss the pork with the combined seasonings. Chill well.
2. Grind the pork through the fine place (1/8 inch) of a meat grinder into a chilled mixing bowl.
3. Mix on low speed for 1 minute, gradually adding water. Mix on medium speed for 15 to 20 seconds, or until the sausage mixture is sticky to the touch. Make a test. Adjust seasoning and consistency before shaping.
4. Stuff into prepared casings and twist into 5-inch links.
5. Poach the sausages in simmering water (165°F) 15 to 18 minutes to an internal temperature of 150°F, then shock in an ice-water bath to an internal temperature of 60°F.
6. The sausage is ready to prepare for service now by sautéing, grilling, broiling, or baking just until hot, or wrap and hold under refrigeration for up to 7 days.