Wisconsin Wannabe Bratwurst (diggindogfarm)

5 lbs well-fatted pork shoulder/butt
3 T kosher salt
1 T sugar
2 t freshly ground black pepper
1 1/2 t freshly grated nutmeg
1/2 t toasted and freshly ground coriander
1/4 t ground celery seed
1/8 t ground marjoram
1 1/2 t ground ginger

Use a fairly course grind, grinding just half the meat a second time with the same plate. Replace part of the salt with Tiparos Thai fish sauce. It adds “what’s that?” umami savoriness. Gently steam the sausages on low heat (165 – 170 F) until safe temp is reached.

Advertisements

Tagged: ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: