Introduction:
The best thing to eat is Wurst. Meat and fat used for making Wurst should be of good quality, thoroughly chilled and cut into cubes. If pork is called for use shoulder (picnic) or butt (fresh ham) cuts. A fresh ham will yield about 20 lbs of wurst. Use no filler or binders other than milk and real eggs.
Spices are the secret to making wurst. Buy good quality dried spices or better yet grow your own. If garlic is called for use good quality fresh cloves and press them before adding to the meat mixture. Never use bottled garlic or God forbid garlic powder. Use no more salt than called for. After the meat has been thoroughly mixed with fat and spices, fry out a little. Adjust to your taste by adding meat, fat or spices. If you intend to smoke the wurst add 1 teaspoon of cure for every 5 lbs of wurst (except the fresh liverwurst which must be precooked).
Bratwurst I Fresh German Pork Sausage
5 lbs. of lean pork
1 tablespoon of salt
1 lb pork fat 1 egg
1 teaspoon of white pepper
1 cup milk
1 1/2 teaspoons of nutmeg
1 large onion (optional)
Grind the meat and fat into a bowl using the coarse plate of grinder. Add in spices, milk and egg making sure to mix well. Grind a second time, using the small plate, directly into hog casings. Onion may be optional but it is best to include it.
Bratwurst II Smoked German Pork Sausage
5 lbs. of lean pork
1 teaspoon mace
1 lb pork fat
1 teaspoon sage
1 teaspoon of black pepper
2 cloves garlic
2 tablespoons coarsely ground mustard seed
1/2 teaspoon nutmeg
1 teaspoon sugar
1 1/4 teaspoon cure
1/2 cup water
Grind meat and fat into a bowl using coarse plate of grinder. Add in spices and water making sure to mix well. Grind a second time, using the small plate, directly into hog casings. Dry overnight in refrigerator. Smoke at 90 to 100 degrees for 12 - 24 hours. ◦
