Pork and Veal Bratwurst

Pork and Veal Bratwurst
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

This recipe is a great project for the do-it-yourself types out there. Chef Anthony Meidenbauer of Holstein's in Las Vegas brings us this simple recipe for homemade bratwurst. All you'll need is a meat grinder or a friend at the butcher shop, and a sausage maker. You can save the extra sausage casings for the next time you feel like making your own links.

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Ingredients

  • 5 pounds pork shoulder, coarsely diced
  • 5 pounds lean veal, coarsely diced
  • 2 cups heavy cream
  • 3 tablespoons salt
  • 2 tablespoons light corn syrup
  • 1 tablespoon ground black pepper
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground coriander
  • 1 teaspoon ground mace
  • Natural sausage casings

Tools:

  • Meat grinder or electric mixer with meat grinder attachment
  • Sausage maker

Directions

Place the pork shoulder and veal in a large, airtight container together with the remaining ingredients except for the casings, mix well, and place in the refrigerator. Allow it to marinate for approximately 4 hours.

Meanwhile, submerge all of the meat grinder parts in an ice bath. It is important that all of the components are ice cold, so that the meat will grind properly.

Soak the casings in warm water for 30 minutes, and clean them. To clean them, unfurl all of the casings and stack them on a work surface. Take a large bowl and fill it halfway with water. Working over the sink, take each casing and flush it gently with water. Remove all air and water from each casing, and drape each casing over the edge of the bowl, so that half of each casing is in the water and the other half is hanging over the edge. This will keep them from getting tangled up.

Just before grinding the meat, assemble the meat grinder according to the manufacturer's instructions, and install the coarse grind (5/16-inch) plate. Prepare 2 ice baths. You will need 2 bowls, each set over another bowl filled with ice water (4 bowls total). Place 1 ice bath in front of the meat grinder to catch the ground meat. Transfer the meat from the refrigerator into the other ice bath. Activate the meat grinder and grind the meat a few small chunks at a time, making sure to use the provided plunger (never your hands!). Once all the meat has been ground, feed it back into the machine again in small amounts, and place into one of the ice baths. This is a double grind.

Next, assemble the sausage maker according to the manufacturer's instructions. Fit the casings over the attachment and stuff the meat into the casings. Pinch each casing where you want the link to end, and twist. Repeat.

To serve, grill the bratwurst over medium heat until cooked through (the internal temperature should read 160 degrees).

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.