Fresh Bratwurst Wisconsin Style Recipe

Name: Fresh Bratwurst Wisconsin Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds pork butt, fat trimmed and reserved; 1 pound veal; 1 tablespoon salt; 1 1/2 teaspoons coarsely ground black pepper; 1 teaspoon sugar; 1 teaspoon dry mustard; 2 teaspoons mustard seed; 1/2 teaspoon ground nutmeg; 1/2 teaspoon dried sage; 1/4 cup cold milk; 2 cups grated raw potatoes (optional)

Servings: persons

1 1/2 pounds pork butt, fat trimmed and reserved
1 pound veal
1 tablespoon salt
1 1/2 teaspoons coarsely ground black pepper
1 teaspoon sugar
1 teaspoon dry mustard
2 teaspoons mustard seed
1/2 teaspoon ground nutmeg
1/2 teaspoon dried sage
1/4 cup cold milk
2 cups grated raw potatoes (optional)

1
Cut the pork butt, veal, and fat into 1 inch cubes. Spread on a plate, and place in the freezer for 10 minutes to make it easier to chop. Place food processor bowl and blade in the freezer as well for the same amount of time.
2
Set up the food processor and add just enough meat to cover the blade. Pulse to form chunks about 3/8 inch in size. Repeat with remaining meat. Process the fat into smaller pieces, about 1/4 inch, and mix it with the meat.
3
Put the chopped meat and fat into a large bowl. Season with salt and pepper, sugar, mustard and mustard seed, nutmeg, and sage. Pour in cold milk, and add grated potatoes if desired. Mix together with your hands.
4
Make a small patty of the sausage mixture, and fry it in a small pan over medium heat. Taste, and adjust seasonings of the sausage mix if necessary. Cover bowl, and refrigerate for 8 hours to improve flavor before cooking as desired.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 1 1/2 pounds pork butt, fat trimmed and reserved, 1 pound veal, 1 tablespoon salt, 1 1/2 teaspoons coarsely ground black pepper, and more.

Yes, Fresh Bratwurst Wisconsin Style 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.

Fresh Bratwurst Wisconsin Style

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