Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

German Bratwurst Pork Sausage

StarStarStarStarEmpty star

Your rating

German Bratwurst Pork Sausage

This version of bratwurt (German sausage) contains just pork.

 

Yield

24 servings

Prep

1 hrs

Cook

25 min

Ready

2 hrs
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
4 ½ pounds pork shoulder
Camera
½ pound bacon
Camera
2 tablespoons white wine
Camera
4 teaspoons salt
Camera
1 tablespoon brown sugar
Camera
4 teaspoons coriander seeds
Camera
2 ½ teaspoons white peppercorns
* Camera
1 ½ teaspoons garlic powder
Camera
2 teaspoons black pepper
coarse ground
Camera
1 ½ teaspoons chives
Camera
x vitamin c crystals
ascorbic acid
*
½ teaspoon mace
Camera

Ingredients

Amount Measure Ingredient Features
2 kg pork shoulder
Camera
226.8 g bacon
Camera
3E+1 ml white wine
Camera
2E+1 ml salt
Camera
15 ml brown sugar
Camera
2E+1 ml coriander seeds
Camera
13 ml white peppercorns
* Camera
7.5 ml garlic powder
Camera
1E+1 ml black pepper
coarse ground
Camera
7.5 ml chives
Camera
0.1 x vitamin c crystals
ascorbic acid
*
2.5 ml mace
Camera

Directions

Cut the pork shoulder and bacon into pieces that will fit into your grinder. Partially freeze and then grind the meat through the fine plate.

Using a pestal and mortar (or spice grinder) grind the coriander and white peppercorns until powdered.

In a stand mixer on low setting, mix together all ingredients for several minutes.

Stuff into hog casings.

Prepare according to your favorite recipe or heat for 15 minutes in nearly boiling water and grill.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 25455% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 676mg 28%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 50g
Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe