Bratwurst Recipe
- 1 1/2 pounds pork shoulder
- 1 pound hanger steak (onglet)
- 7 ounces pork fat
- 1/2 cup beer
- 1 tablespoon salt
- 4 cloves garlic, minced
- 2 teaspoons red pepper flakes (optional)
- 2 teaspoons ground white pepper
- 1 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1 hog casing
- Place pork shoulder, hanger steak, and pork fat on a large plate in the freezer for 30 minutes. Place the meat grinder attachment in the freezer to make grinding easier.
- Cut pork shoulder, hanger steak, and pork fat into cubes. Pass through the cold meat grinder fitted with a medium plate.
- Combine ground meat mixture with beer, salt, garlic, red pepper flakes, pepper, caraway seeds, marjoram, nutmeg, allspice, and ginger in a large bowl. Mix with your hands until the mixture starts to congeal, 2 to 3 minutes.
- Cover mixture with plastic wrap and chill for 1 hour, or up to overnight.
- Soak hog casing in cold water for 30 minutes. Place the wide end of a sausage-stuffing funnel up against the kitchen faucet and run cold water through the inside of the casing.
- Thread the casing onto the funnel using the medium sausage-stuffing funnel attachment. Pass the pork mixture through the funnel, stopping as it starts to come out the other end. Tie the casing into a knot at the end. Pass remaining meat mixture through the funnel, supporting the sausage with your other hand. Tie the other end of the casing into a knot.
- Twist the casing at regular intervals to create individual links, alternating between clockwise and counterclockwise twists.
- Poke 2 or 3 small holes in each sausage with a metal skewer to allow air to escape during cooking.
- Heat a skillet over medium heat; cook bratwurst, turning occasionally, until cooked all the way through, 10 to 15 minutes.
