Enjoying bratwursts and beer is one of life’s quintessential culinary pleasures. In a classic bread bun or on its own with a side of sauerkraut there really is nothing better.
Bratwursts are a classic German Sausage with heaps of variations from all regions of Germany. This recipe will make Thuringer Brat which of course comes from the region of Thuringia. In addition to plenty of salt and pepper, it is key this bratwurst carries the herbs of Marjoram, caraway and garlic.
Although Bratwursts are enjoyed all year round they really get their moment to shine during Oktoberfest, which actually starts mid-September and finishes on the first weekend in October. Whether it's September, October or any time of the year, these Bratwursts go down as an absolute treat. So... pull out your Laderhosen/dirndl, pour a beer and get to the kitchen to make these fabulous Bratwursts.
Cook time: 1 hour
Prep time: 45 mins
Level: Intermediate
Ingredients in this list will make a 10kg batch.
INGREDIENTS
4.0kg lean pork (95vl visual lean)
2.5kg Belly Pork (Cut into 1" cubes)
2.0kg Pork Back Fat
1.5kg Iced Water
10.0kg (reduce ingredients by proportion for smaller batches)
150g Cooking Salt
79g Thüringer Meisterklasse
60g Bullifrisch Phosphate Mix
1. Mince the lean pork and pork fat through a 4.5mm plate and add bullifrisch phosphate mix.
2. Add the iced water with the minced meat and mix thoroughly until the water is absorbed.
3. Add the salt. and Thüringer Meisterklasse Seasoning and mix.
4. After mincing, the mix/paste must now be worked by hand (place the batch on a worktop and massage the mix) for at least 5 minutes. This final mixing ensures that enough protein is available to bind the fat and the water.
5. Fill into Natural Hog casings that have been pre-soaked for at least 1 hour.
6. Gently simmer the finished Bratwurst in hot water for 10-15 mins until the sausage reaches a core temperature of 75°c. If this is done, the protein will degenerate and the sausage will gain the typical texture and colour of a "Bratwurst".
7. After heating the sausages should be cooled down in cold water. When cold they can be wrapped and refrigerated and re-cooked when required on the grill or pan.
8. Insert the nozzle and 'shire 3-6 feet of casing onto the nozzle. Leave about one inch of casing over the end of the nozzle (there is no need to knot it) and carefully start winding the handle.
9. Gently let the casing slip off the nozzle as it takes up the sausage.
Weschenfelder Top Tip: The seasoning does not contain any preservatives. Use within 3 days or freeze.