So... after researching different recipes and asking for assistance on this forum, I decided to go with the classic brats recipe that is listed in book titled Charcuterie
by Michael Ruhlman and Brian Polcyn. My thoughts on making sausage after this are these:
1) It was a cool experience that was definitely worth doing.
2) It was probably the most labor intensive thing I have done in a kitchen in recent memory.
3) I will do it again... but it may be a while.
3lbs Pork Shoulder
1lb Lean Veal Shouler
1lb Pork Back Fat
40g Kosher Salt
6g Ground White Pepper
5g Ground Ginger
5g Grated Nutmeg
2 Large Eggs (lightly beaten)
1c Ice Cold Heavy Cream
I couldn't find veal, so I just used 4lbs of pork shoulder.
Here are the pics of the days events:
Everything is lined up:
Meat is grinded and spices are added:
Meat blended with spices, cream, and eggs:
Casings soaking ready to be stuffed:
Stuffing for the first time:
And finally, the finished product:
I have them sitting in the fridge overnight, I will twist the links and freeze them tomorrow. I will probably cook one tomorrow as well. After I finished, I couldn't bear the thoughts of eating. L-)
LBGE April 2011 • SBGE December 2012 • XLBGE December 2013
Location: Jasper, Georgia