Austrian Bratwurst
At a Glance
- Prep
- 1 hour
- Total
- 1 hour
- Servings
- 3 pounds, 12 serving(s)
Categories
- Pork
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
This is a vastly cut down version of the recipe my Grandmother and Great Grandmother used. The oil of lemon is my addition. it replaces very finely grated lemon zest. I sometimes omit the casings and use this as a very mild breafast sausage.
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Ingredients
- 1 cup fresh breadcrumb
- 2 teaspoons salt
- 2 eggs, beaten
- 1/4 teaspoon ground marjoram
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 1 teaspoon parsley flakes
- 1 teaspoon white pepper
- 3 lbs ground pork, 35% fat
- 1 drop lemon oil
- 3/4 cup milk
- 1 medium sausage casing, prepared
Instructions
Combine spices and bread crimbs.
Mix thoroughly.
Mix milk, beaten eggs and oil of lemon together.
Thououghly mix bread crumb mix with the ground pork being careful not to have any"hot spots" This can be done by hand but a heavy duty stand mixer makes it a lot easier.
Pour liquid over the meat mix and let sit about 10 minutes.
Then mix.
Loosely stuff medium saussage casings and tie off in 5 inch legnths.
Store in freezer.
Steam, simmer, bake, pan fry or grill.
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