Sausage recipe

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Name: Bullshippers Bratwurst by weight
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Sausage
Ingredients: 5 pounds Pork Butt Trim; 4 pounds Lean Pork Butt; 1 pound Fat; 1 pint cold milk; 28 grams Kosher Salt; 6 grams Ground black pepper Fresh Ground; 3 grams Powdered Dextrose; 6 grams Minced parsley Finely minced; 3 grams Ground Mace; 3 grams ground Corriander; 3 grams ground ginger; 3 grams Nutmeg; 3 grams Garlic Powder

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INGREDIENTS

5 pounds Pork Butt Trim
4 pounds Lean Pork Butt
1 pound Fat
1 pint cold milk
28 grams Kosher Salt
6 grams Ground black pepper ; Fresh Ground
3 grams Powdered Dextrose
6 grams Minced parsley ; Finely minced
3 grams Ground Mace
3 grams ground Corriander
3 grams ground ginger
3 grams Nutmeg
3 grams Garlic Powder

INSTRUCTIONS

32- 35 mm Hog Casings.

Freeze the fat then cut the lean pork butt into large dice and soak the chunks in whole milk for 24 hours.

Drain and mince the pork using a 0.9 c.m. plate (3/8”).

Grind (mince) the trimmed pork butt and grind the frozen fat through a fine plate and mix it well with the milk-treated pork.

Place the meat mixture into the refrigerator half an hour while you get the casings ready.

Weigh the seasonings and mix them with the milk.

Finally, pour the seasoning mixture over the meat mixture and develop the myosin by mixing the sausage well.

Fill, each brat with at least 120 grams of sausage (4 ounces) to make fat links about 10 cm. (4”) long.

Refrigerate 12 hours to allow the flavors to develop. Steam cook the brats with beer and finish them on the BBQ grill with some hickory smoke.

NOTES

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Bullshippers Bratwurst by weight

5 pounds Pork Butt Trim
4 pounds Lean Pork Butt
1 pound Fat
1 pint cold milk
28 grams Kosher Salt
6 grams Ground black pepper Fresh Ground
3 grams Powdered Dextrose
6 grams Minced parsley Finely minced
3 grams Ground Mace
3 grams ground Corriander
3 grams ground ginger
3 grams Nutmeg
3 grams Garlic Powder

32- 35 mm Hog Casings.
Freeze the fat then cut the lean pork butt into large dice and soak the chunks in whole milk for 24 hours. 
Drain and mince the pork using a 0.9 c.m. plate (3/8”). 
Grind (mince) the trimmed pork butt and grind the frozen fat through a fine plate and mix it well with the milk-treated pork. 
Place the meat mixture into the refrigerator half an hour while you get the casings ready. 
Weigh the seasonings and mix them with the milk. 
Finally, pour the seasoning mixture over the meat mixture and develop the myosin by mixing the sausage well. 
Fill, each brat with at least 120 grams of sausage (4 ounces) to make fat links about 10 cm. (4”) long. 
Refrigerate 12 hours to allow the flavors to develop. Steam cook the brats with beer and finish them on the BBQ grill with some hickory smoke.

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Nutrition

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Serving Size: 1 Serving (505g)
Recipe Makes: 10 Servings

Calories: 772
Calories from Fat: 619 (80%)

Amt Per Serving		% DV

	Total Fat 68.7g	92 %
	Saturated Fat 26.3g	131 %
	Monounsaturated Fat 30.2g
	Polyunsanturated Fat 8g
Cholesterol 159.5mg		49 %
Sodium 1221.4mg		42 %
Potassium 656.6mg		17 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.4g
Protein 33.3g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 772

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