Nurnberg Bratwurst

1. 1

   Cut the pork shoulder, veal and bacon into pieces that will fit into your grinder; put them in the freezer and allow to partially freeze.

2. 2

   Grind the meats through the small plate of your grinder, keep as cold as possible.

3. 3

   Use a couple of ice cubes to help push all the meat through the grinder.

4. 4

   Mix the salt, pepper, caraway seed, mace and citric acid (if using) together in a small bowl then sprinkle over the ground meats.

5. 5

   Mix well for several minutes at low setting of a stand mixer.

6. 6

   Stuff into hog casing and tie into 8 inch lengths.

7. 7

   To cook bring a pot of water to a boil, then reduce heat to 170 degrees F. Add the sausages and cook for 15 minutes.

8. 8

   Grill until browned and well marked over medium-high heat.

9. 9

   Refrigerate a maximum of 4 days or better, vacuum pack and freeze for up to 6 months.

No additional tips available.