Bratwurst, glorious bratwurst. The term has been used to label many different sausages. Technically it is a sausage made from fresh pork or veal, or both.
But for my purposes, it is that great linked sausage served by the Sausage Kitchen in Regensburg Germany. And to be served over a bed of caramelized onions and Sauerkraut .
Bratwurst may be linked or roped, it can be frozen raw, it can be pre-cooked (generally in a hot water bat) or it may be smoked. I like my Bratwurst well seasoned, spicy and tangy. The spices will include mace, cinnamon & nutmeg to name a few.
The recipe I used can be found here. We graduated to a sausage stuffer instead of the Kitchenaid mixer.
If you are going to make links, we found hog casing to work better.
We were going to prepare 5 pounds smoked and 5 pounds pre-cooked, BUT I got carried away and smoked it all….YUM.
I guess I will just have to make another batch 🙂
It’s difficult for it to get any better than this. Oh yeah, add Mustard.