Bratwurst

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 1/2 lbs lean lamb butt
• 1 lb boneless veal shoulder
• 1/2 lb lamb back fat
• 1 teaspoon pepper
• 2 1/2 teaspoons kosher salt
• 1 teaspoon toasted caraway seed
• 1 teaspoon crushed caraway seed
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon ground allspice
• 1 teaspoon sugar
• 1/3 cup heavy cream
• about 3 feet prepared hog casing

Recipe

• 1 cut the lamb, veal and back fat into 1-inch cubes.
• 2 freeze the cubes in separate bowls for about 30 minutes to firm them up before grinding.
• 3 grind the lamb, veal and back fat separately through a meat grinder fitted with a three-eighths-inch grinding plate into a large bowl set over an ice bath.
• 4 combine the meats and fat together with the pepper, salt, caraway seed, marjoram, allspice and sugar.
• 5 cover and freeze the mixture for 30 minutes.
• 6 remove and grind the mixture again using the finest grinding plate of the meat grinder.
• 7 add the heavy cream and mix well, using your hands.
• 8 fry a small patty until done to check the flavor and seasoning (the sausage should be cooked to an internal temperature of 165 degrees).
• 9 if necessary, adjust salt, pepper and other seasonings, then fry another small patty and check again.
• 10 stuff the mixture into the prepared casing according to the manufacturer's instructions for your sausage stuffer.
• 11 prick any air pockets with a pin and twist off into 4- to 5-inch lengths.
• 12 refrigerate for up to 2 days, or freeze up to 2 months.
• 13 this recipe requires a meat grinder and sausage stuffer.
• 14 casings should be properly flushed and softened before using; consult your butcher or the packaging.