Meats and Sausages
Bratwurst Fish Sausage
Bratwurst is a German sausage which is usually fried or grilled. It can be made from pork and beef, although most quality bratwursts are made from pork and veal. This is a fish bratwurst sausage.
| Meats | Metric | US |
|---|---|---|
| White-fleshed fish | 600 g | 1.32 lb |
| Pork butt | 300 g | 0.66 lb |
| Beef | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 15 g | 2.5 tsp |
| Pepper | 3.0 g | 1.5 tsp |
| Marjoram, rubbed | 1.0 g | 1 tsp |
| Caraway seeds | 1.0 g | 1/2 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Ginger, ground | 0.5 g | 1/4 tsp |
| Potato starch | 15 g | 1/2 oz |
| Egg white | 2 | 2 |
Instructions
- Grind pork, beef and fish through 1/8" (3 mm) plate.
- Beat the egg white.
- Mix ground meats with all ingredients together.
- Stuff into 32-36 mm hog casings linking at 4" (10 cm).
- Keep for 1-2 days in refrigerator or freeze.
- Cook fully before serving.
Notes
To make a ready-to-eat sausage, cook the stuffed sausage in water at 80° C (176° F) for 30 minutes.
Adding white of an egg is optional. It is common in Germany to add eggs into fresh sausages to increase the binding of ingredients.
Do not remove the fat from the pork butt.
Adding white of an egg is optional. It is common in Germany to add eggs into fresh sausages to increase the binding of ingredients.
Do not remove the fat from the pork butt.
