Bratwurst

Ingredients

• Ground pork 800 g
• Ground veal (optional) 200 g
• Salt 2 tsp
• White pepper 1 tsp
• Ground nutmeg 1/2 tsp
• Ground caraway 1/2 tsp
• Cold milk 60 ml
• Hog casings, soaked 2 m

Instructions

1. 1

   Keep the meat very cold, then mix the pork and veal with the salt, white pepper, nutmeg and caraway.

2. 2

   Add the cold milk and knead until the mixture becomes sticky and well bound.

3. 3

   Rinse the soaked casings and thread them onto a sausage stuffer.

4. 4

   Fill the casings evenly without air pockets, then twist into links about 12 cm long.

5. 5

   Poach the sausages gently in water at 75 C for 10 minutes to set the mixture.

6. 6

   Finish on a hot grill or skillet, turning, for about 8 minutes until browned all over, and serve with mustard and bread.