Homemade Brats

Total Time: 3 hrs Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 1/2 lbs lamb butt (cut into 1-inch chunks)
• 1 lb veal shoulder (cut into 1-inch chunks)
• 1/2 lb lamb fat (cut into 1-inch chunks)
• 1 tablespoon coarse salt
• 1 teaspoon sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground mace
• 1 teaspoon ground caraway
• 1/2 teaspoon ground ginger
• 1/2 cup milk
• 1 medium hog casing

Recipe

• 1 freeze lamb, veal, and fat until slightly frozen -- about 1 hour.
• 2 grind meats using the 1/8" plate. add seasonings and milk. mix thoroughly by hand, kneading and squeezing mixture to distribute ingredients evenly, or use the paddle attachment on your stand mixer, pausing occasionally to clear paddle.
• 3 fry a small patty, taste, and adjust seasonings if needed. cover bowl with plastic wrap and refrigerate for a couple of hours.
• 4 meanwhile, prepare 1+ meter of hog casings according to directions on the package. tip: after thoroughly rinsing the inside of the casing with water, slip one end over the sausage stuffing horn and run a little bit of water into the casing through the horn, then you can easily slip the entire casing onto the horn.