Bratwurst Sausage Seasoning Recipe for 100 LBS of Venison Pork Beef
Thüringer rostbratwurst. GSDesign/Shutterstock. There is some documentation of this brat dating back to the early 1400s, making it one of the earliest recorded sausages produced in Germany. It.
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Our original bratwurst, but skinny! Our bratwurst recipe was carefully developed decades ago by our German founder, and we think it will match up against the best bratwurst to be found anywhere. This delicious and succulent sausage has a mild flavor and a classic firm texture. Perishable. Weighs 1 lb.
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German Brand Bratwurst. SKU: 20012. Our price: $10.99. Qty. Product Details. Our bratwurst recipe was carefully developed decades ago by our German founder, and we think it will match up against the best bratwurst to be found anywhere. This delicious and succulent sausage has a mild flavor and a classic firm texture. Perishable.
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Instructions. Combine the pork, fat and crushed ice in a bowl and then, working quickly, use a meat grinder to grind the mixture through a 1/4 inch (6mm) die. Preferably grind the meat mixture into a bowl set atop an ice bath to keep the meat cold. Grind half of the ground mixture a second time.
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Traditional German bratwurst is made with veal and pork, but variations such as veal and beef or different meats are also out there. What makes German bratwurst unique is the combination of seasonings — most notably the marjoram. Common spices in bratwurst include paprika, pepper, cumin, ginger, celery seeds, sage, cardamom, coriander.
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1/4 cup brown sugar. 1/4 cup mustard powder. 1/4 cup ground black pepper. 2 tablespoons diced garlic. Brian ground up the bacon ends and pieces and the pork fat, then mixed in the ground moose and everything by hand in a big tub. We have a 15-lb, stainless steel sausage stuffer. It's pretty great. Brian took a video of the moose sausage.
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1. Cut the pork butt, veal or beef, and fatback into 1/2- to 3/4-inch cubes and chill thoroughly. It helps to have the meat partially frozen to prevent the fat from smearing. 2. Grind the meat in small batches using a meat grinder fitted with a 3/16-inch plate. 3. Combine the meat in a bowl with the spices.
