PRIME MEATS BRATWURST
Provided by Food Network
Categories main-dish
Time 12h40m
Yield one 125-inch rope, depending on size of links
Number Of Ingredients 8
Steps:
- First make the brat seasoning by combining equal parts of the sea salt, white pepper, celery seed, mace and 1 tablespoon of the sage. Set aside.
- Using a meat grinder or food mixer with a sausage grinding attachment, grind the pork butt and jowl fat twice until combined and a smooth consistency.
- Add 2 ounces of the prepared brat seasoning to the ice water and mix until it forms an emulsion then add to the pork mix.
- Knot one end of the casing and attach the casing to the mixer sausage making attachment, fill the casings until approximately 3 inches in length, twist and repeat to the desired sausage amount and then tie a knot to secure the last sausage.
- Poach the sausages in 165 to 170 degree water until the internal temperature reaches 155 degrees (roughly 5 minutes). Put sausages on a grill/under a broiler to finish.
- (Alternatively, the brat can be cooked in a pre-heated 375 degree oven for twenty minutes or until they are golden brown.)
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