Ahhh the humble Bratwurst. One of the great food treats that come from America's beautiful immigrant history. Specifically given to us by German immigrants who settled into and around the Wisconsin area and popularized in Sheboygen County during the 1920's.
There are so many different versions and recipes of this great sausage that it took me quite awhile to nail down a recipe that was simple and as close to a Wisconsin style Bratwurst as I could get. Man, Delving into finding a recipe for this humble link was no easy task as I encountered literally 75 different recipes, All are very specific and of course no leniency in altering the recipe at all, or you will suffer the wrath of Bratwurst purists everywhere. Some recipes called for beef and pork or veal and pork, or a combination of all. Some had raw eggs in them. While others had potatoes and dry milk in them. Wow, it literally is spread across the ingredient spectrum.I mean even the Gods of Charcuterie, Michael Ruhlman and Brian Polcyn in there book, aptly titled, Charcuterie have a Brat recipe that calls for eggs and cream.
So I really had to think of this for awhile and I tried a ton of experiments. I wanted to find the essence of the flavors that make a Brat well, a Brat.
As I listened to one of the quintessential jazz albums for inspiration, the 1957 album Art Pepper Meets the Rhythm Section and specifically the song Tin Tin Deo it came to me, like a perfect jazz free form melding of individual players coming together as the musicians on this album did one day in 1957, and in one take. Listening to this album and specifically that song, and the manic drumming of Philly Joe Jones you can smell rock and roll coming around the corner, Like running home for dinner on a Sunday afternoon and catching a whiff of your mothers cooking, man, you can smell it, but you don't know what it is, but you know it's gonna be good. So I came up with this recipe, clean, simple and it combines all of the Bratwurst flavors that I love.
Fresh ingredients are always the best way to go. I always wait until the local store has Pork Butt on sale. and I don't really know why this cut is called "Pork Butt", because it's actually from the shoulder.
With this cut you really don't have to add additional fat to it, as the Pork Butt cut, I have found usually has the proper amount already.
I bought a two pack of "Butts", for .99 cents a pound. After cutting off a huge hunk to make a pork roast with I was left with around 15 Lbs of Pork. the recipe below is for 5 Lbs of sausage as I didn't think anyone would want to make the large quantities I usually do. The recipe that follows is a two day event.
Kitchen Aid , This is the most valuable tool you will have in your kitchen. You can see the fat cap in the above picture, You want to keep this as fat is the very most important ingredient in sausage making. You will have to cut away the connective tissues as they will not only cause Hell in your grinder , but aren't very tasty.
Then you will put the meat into casings.
Make sure that after you cut your meat into the desired size cubes and that you place the meat in the freezer for 15 to 20 minutes. You have to keep the meat very cold as the continual grinding will start to heat the meat and melt the fat. we are not too much worried about keeping the meat cold for sanitary purposes right now. It's mainly to keep the fat from melting. If it does melt, then you could end up having a sausage that is very mealy tasting. No fat, No fun.
Then add the spices to your very cold ground pork. Do this by hand to get a good mix. Your hands will get extremely cold doing this, so make sure you can heat them up under warm water and dive in again. Now it's very important to mix the spices in as evenly as you can.
Remember that the spices will get more pronounced as the ground mixture sits for a night. Test here for texture and taste the spices. You can always add more in the morning, So I wouldn't add any today. you can always add you can't subtract.
Add the 1 Cup of fresh cold water to your ground pork and mix in by hand. This will help moisten the meat and it will go through the stuffer much easier.
Test again the mixture by frying up a small batch. this is the time to adjust your seasonings and this is the place where a lot of people go wrong. Don't add to much salt, let the sweetness of the pork come through. I find the biggest problem with mass produced sausage is that the makers add tons of salt as a flavor and not as a flavor enhancer. In this case less is more.
I buy hog casings at my local butcher shop for .30 cents a foot. it's expensive but they are fresh. You can source them through the internet as well. You will need 10-12ft of casings for this recipe.
Load up your KitchenAid stuffer with your casings.
Tie a knot in the end of the casing. Ok let's get stuffing. I do this myslef, but you might want to have someone help you if this your first time. You must always have one hand on the sausage stuffer as you need to continually feed and fill the casing. Do not over fill!
5 lbs Pork Butt also called Shoulder
3 Tbsp Kosher Salt
1 Tbsp Sugar
1 1/2 Tsp grated Nutmeg
1/2 Tsp Ground Coriander
1/4 Tsp Celery seed
2 Tsp Fresh Gorund Black Pepper
1/8 Tsp Dried Marjoram
1 1/2 Tsp dried ground Ginger.
1 Cup Cold Water
10-12ft Hog casings
This recipe to me brings out all of the Bratwurstian flavors that mainly work off of the Nutmeg and Ginger.
I hope you enjoy it.