CLASSIC FRESH BRATWURST
The ultimate fresh bratwurst, this is one of the richest sausages here, given its generous use of cream and eggs. And because of the additional dairy fat, which needs to be emulsified (uniformly distributed) into the mixture, keeping your ingredients very cold is especially important. (If the sausage “breaks,” the flavor remains but the texture will be unpalatable.) This is a big juicy sausage made from pork and veal with the traditional sweet-spice bratwurst flavors of nutmeg and ginger.
3 pounds/1350 grams boneless pork shoulder butt, diced
1 pound/450 grams boneless lean veal shoulder, diced
1 pound/450 grams pork back fat
11⁄2 ounces/40 grams kosher salt (3 tablespoons)
1 cup/140 grams soy protein concentrate (optional)
2 teaspoons/6 grams ground white pepper
11⁄2 teaspoons/5 grams ground ginger
11⁄2 teaspoons/5 grams freshly grated nutmeg
2 large cold eggs, lightly beaten
1 cup/250 milliliters ice-cold heavy cream
10 feet/3 meters hog casings, soaked in tepid water for at least 30 minutes and rinsed
1. Combine all the ingredients except the eggs and cream and toss well to distribute the seasonings. Chill until ready to grind.
2. Grind the mixture through the small die into a bowl set in ice (see Note below).
3. Using the paddle attachment of a standing mixer (or a strong wooden spoon if mixing by hand), mix on low speed (or stir) for 1 minute. Add the eggs and cream, start the mixer on low, and then increase the speed to medium and mix until the cream and eggs are uniformly incorporated and the sausage appears sticky, about a minute longer. Sauté a small portion of the sausage and taste; adjust the seasoning if necessary. (Refrigerate the sausage mixture while you do this.)
4. Stuff the sausage into the hog casings. Twist into 6-inch/15-centimeter links. Refrigerate or freeze until ready to cook.
5. Gently sauté or roast the sausage to an internal temperature of 150 degrees F./65 degrees C.
Yield: About 5 pounds/2.25 kilograms sausage; about twenty 6-inch/15-centimeter links
[ NOTE:
See pages 107–116 for a detailed description of the basic grinding, mixing, stuffing, and cooking techniques. ]
