About this recipe:Here's my version of veal and pork bratwurst. Although this fresh sausage recipe is time-consuming to make, it's the best! You can lower the fat content by adding the optional raw potato. This method is for a food processor, but you can also use a meat grinder. You can also stuff the mixture into sausage casings.
675g pork shoulder, fat trimmed and reserved
1 tablespoon salt
1 1/2 teaspoons coarsely ground black pepper
1 teaspoon sugar
1 teaspoon mustard powder
2 teaspoons mustard seed
1/2 teaspoon ground nutmeg
1/2 teaspoon dried sage
60ml cold milk
300g grated raw potatoes (optional)
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Method Prep:3hr › Cook:10min › Extra time:7hr50min › Ready in:11hr
Cut the pork, veal and fat into 2.5cm cubes. Spread on a plate, and place in the freezer for 10 minutes to make it easier to chop. Place food processor bowl and blade in the freezer as well for the same amount of time.
Set up the food processor and add just enough meat to cover the blade. Pulse to form chunks about 1cm in size. Repeat with remaining meat. Process the fat into smaller pieces, about 6mm, and mix it with the meat.
Put the chopped meat and fat into a large bowl. Season with salt and pepper, sugar, mustard powder, mustard seed, nutmeg and sage. Pour in cold milk, and add grated potatoes if desired. Mix together with your hands.
Make a small patty of the sausage mixture, and fry it in a small pan over medium heat. Taste, and adjust seasonings of the sausage mix if necessary. Cover bowl, and refrigerate for 8 hours to improve flavour before cooking as desired.
Interesting recipe, but I'm giving it one star because it really isn't a bratwurst recipe. Bratwurst doesn't usually have sage in it, but rather caraway seeds. This is more of a recipe for English pork bangers, in which the main herb is sage. - 30 Dec 2014