Meats and Sausages
Bratwurst - Austrian
An Austrian Bratwurst sausage can be made from medium-coarse minced meat or emulsified meat paste. The sausage is stuffed into pork or sheep casings and is served fried in fat or grilled. Bratwurst was already popular in Vienna as early as 1820. The name bratwurst comes from the old German word “brät” (describing the finely-ground filling), and the original spelling was indeed “Brätwurst”. Over the years, as the sausage became popular worldwide, the dots above the letter ‘a’ have disappeared.
| Materials | Metric | US |
|---|---|---|
| Lean pork | 550 g | 1.21 lb |
| Fat trimmings | 250 g | 0.55 lb |
| Lean beef | 140 g | 0.30 lb |
| Water | 60 ml | 2 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 17 g | 3 tsp |
| Pepper | 2.0 g | 1 tsp |
| Marjoram, ground | 0.5 g | 1/4 tsp |
| Caraway, ground | 0.5 g | 1/4 tsp |
Instructions
- Grind pork, beef and fat through 5 mm (1/4”) plate.
- Mix well with salt, pepper, spices and water.
- Stuff into 36 mm pork casings making 15 cm (6”) links.
- Refrigerate and fully cook before serving by frying/grilling before serving.
Notes
Nutmeg and lemon zest is another spice combination which is popular with finely minced (emulsified) bratwurst sausages.
After stuffing the sausages may be cooked in water at 80° C (176° F) for 40 minutes. Keep refrigerated. Heat up by frying/grilling before consumption.
After stuffing the sausages may be cooked in water at 80° C (176° F) for 40 minutes. Keep refrigerated. Heat up by frying/grilling before consumption.
