Bratwurst Recipe – Eats Now

Name: Bratwurst
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 lbs veal, trimmed; 7 lbs pork shoulder, trimmed; 1 pint milk, cold; 1 ounce fine salt; 12 ounce white pepper, ground; 2 ounces mace; 2 ounces ginger; 2 ounces nutmeg; 1 lb powdered soy protein concentrate; 4 large eggs, well-beaten; 5 ounces fresh parsley, finely chopped; collagen or hog casing (32-35 mm); veal stock, cold

Servings: persons

3 lbs veal, trimmed
7 lbs pork shoulder, trimmed
1 pint milk, cold
1 ounce fine salt
12 ounce white pepper, ground
2 ounces mace
2 ounces ginger
2 ounces nutmeg
1 lb powdered soy protein concentrate
4 large eggs, well-beaten
5 ounces fresh parsley, finely chopped
collagen or hog casing (32-35 mm)
veal stock, cold

1
Grind the veal and pork with a 3/8 in.
2
(0.95 cm) plate.
3
Place the ground meat into a mixing tub and add all remaining ingredients.
4
Mix very thoroughly.
5
Return to the cooler and chill at least 1 hour.
6
Stuff the prepared casings.Tie into 4 in.
7
(10 cm) links.
8
Poach the sausages in good veal stock for the best flavor.
9
Cover with the cold stock and heat gently.
10
Maintain a temperature of no more than 160 F (710C).
11
When the sausages reach an internal temperature of 140 F (60 C), remove from the stock.
12
Cool quickly.
13
Dry wrap, and refrigerate for use.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 lbs veal, trimmed, 7 lbs pork shoulder, trimmed, 1 pint milk, cold, 1 ounce fine salt, and more.

Yes, Bratwurst falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bratwurst

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