Bratwurst – Thuringian Style

Preparation

1. 01

   Step 01

   Cut the pork shoulder into cubes approximately 2 cm in size and place in the freezer together with the back fat and the meat grinder attachment for at least 30 minutes. Soak the sheep casings in cold water (approx. 30 minutes).

2. 02

   Step 02

   Grind the well-chilled meat and back fat through the medium plate (4–5 mm) of the meat grinder. Transfer the farce to a cold bowl.

3. 03

   Step 03

   Add the salt, white pepper, marjoram, nutmeg, and caraway to the farce. Gradually work in the ice water and knead the mixture vigorously by hand or with the dough hook of a stand mixer until a sticky, cohesive mass forms (approx. 5 minutes).

4. 04

   Step 04

   Cover the farce and let it rest in the refrigerator for at least 60 minutes so the flavors meld and the mixture chills through thoroughly.

5. 05

   Step 05

   Drain the soaked sheep casings and slide them onto the stuffing tube of the meat grinder or a manual sausage stuffer. Tie off the end of the casing. Fill the farce evenly into the casings without trapping air pockets.

6. 06

   Step 06

   Twist the filled sausage into uniform links approximately 15–18 cm long. Prick a few small holes with a needle to let trapped air escape. Let the bratwurst rest in the refrigerator for at least 30 minutes.

7. 07

   Grill or skillet over medium heat

   Brown the bratwurst evenly on a preheated grill (medium heat, approx. 180 °C) or in a nonstick skillet over medium heat, turning frequently, for approx. 12–15 minutes. The sausages should be crisp and golden brown on the outside and juicy on the inside. Serve with mustard and bread rolls.