As promised on Michael_in_TX 's thread, this is my go-to fresh brat recipe. It's from Ruhlman and Polcyn's "Charcuterie" book. I have a couple of friends who were military kids in Germany and one who went to college there. They've told me this recipe reminds them exactly of what they used to get over there. It's pretty easy as long as you keep everything really cold and don't over-mix.
For 2.25kg (about 5 lbs)
1350g diced pork shoulder, diced
450g lean veal shoulder, diced
450g pork back fat, diced
40g kosher salt
6g finely ground white pepper
5g ground ginger
5g freshly grated nutmeg (this is the most onerous part, IMO, but worth it for the flavor)
2 large cold eggs, lightly beaten
250ml ice cold heavy cream.
Combine everything except the eggs and cream together in a meat lug. Toss to get meat and fat evenly coated. Feed it through the small die on your grinder into a large bowl set in ice (I actually grind it right into my KitchenAid bowl, set in ice). Using the paddle attachment, mix the farce for about 90 seconds on low. Slowly pour in the eggs and cream. Gradually turn the mixer up to medium (this is setting 4 on my commercial KitchenAid) and mix for another minute. Fry a test patty, keeping the farce on ice while you do. Adjust seasoning as desired and mix as needed. Stuff into hog casings and twist into links. Keep refrigerated or frozen until ready to cook.
I find that these are best when they've had 24 hours to bloom in the fridge before being vacuum packed and frozen.
For 2.25kg (about 5 lbs)
1350g diced pork shoulder, diced
450g lean veal shoulder, diced
450g pork back fat, diced
40g kosher salt
6g finely ground white pepper
5g ground ginger
5g freshly grated nutmeg (this is the most onerous part, IMO, but worth it for the flavor)
2 large cold eggs, lightly beaten
250ml ice cold heavy cream.
Combine everything except the eggs and cream together in a meat lug. Toss to get meat and fat evenly coated. Feed it through the small die on your grinder into a large bowl set in ice (I actually grind it right into my KitchenAid bowl, set in ice). Using the paddle attachment, mix the farce for about 90 seconds on low. Slowly pour in the eggs and cream. Gradually turn the mixer up to medium (this is setting 4 on my commercial KitchenAid) and mix for another minute. Fry a test patty, keeping the farce on ice while you do. Adjust seasoning as desired and mix as needed. Stuff into hog casings and twist into links. Keep refrigerated or frozen until ready to cook.
I find that these are best when they've had 24 hours to bloom in the fridge before being vacuum packed and frozen.
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