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Ingredients
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5 lbs. veal
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1 oz. ground mustard seed
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5 lbs. lean pork butts
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1 Tbsp. ground white
pepper
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3 1/2 ozs. non-fat dry
milk
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1 tsp. ground celery
seeds
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3 1/2 ozs. salt
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1 tsp. mace
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3 1/2 ozs. soy protein
concentrate
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1 oz. powdered dextrose
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1 tsp. American Spice
onion powder 1 qt. ice water
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1 tsp. dry parsley
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Directions
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Grind meat through a 1/4"
or 3/8" grinder plate.
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Add all the ingredients
except the water and mix thoroughly until evenly distributed.
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Place the meat in the
food processor, adding the water as you go along. This will help
emulsify the meat.
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Stuff into a 32-35mm hog
casing and make into 5" to 6" links.
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Place into 160°F water
and cook until an internal temperature of 150°F is attained.
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Then shower the sausage
with cool water until the internal temperature falls to 75°F.
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Place in cooler overnight
before using.
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Grill or fry these brats
until browned.
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For a delicate, crunchy
coating, cover the sausages with milk for 10 minutes, then coat the
sausages with flour.
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Brown the sausage in a
skillet to which you have added vegetable oil.
Serve with German bread or a crusty roll and spicy mustard or
horseradish sauce.
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