Bratwurst - Hamburger

Bratwurst - Hamburge originates in the city of Hamburg. The sausage is made entirely from pork butt, fat included. 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.

Calories: 220

Servings: 10

Prep time: 18 minutes

Cook time: 30 minutes

Nutritional information

Meats	Metric	US
Pork butt	1000 g	2.2 lb

Ingredients per 1000g (1 kg) of meat

Salt	18 g	3 tsp
White pepper	2.5 g	2 tsp
Mace	0.5 g	1/4 tsp
Water	30 ml	2 Tbsp

Instructions

Grind pork through 1/8” (3 mm) plate.
Mix with salt, spices and 30 ml of cold water until sticky.
Stuff into 30-32 mm hog casings making short links holding about 100 g (3.5 oz) of meat.
Refrigerate and eat within 2 days.
Cook fully before serving.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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