White Bratwurst
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Release Date 17.05.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 3mm
Ingredients
Meat
- 600 g Veal V1 Very Lean
- 400 g Pork Belly
Liquid
- 15 g Ice Cold Milk
Casings
- 1.2 m 22/24mm Sheep Casings
Herbs & Spices
- 18 g Table Salt
- 2 g Ground White Pepper
- 1 g Ground Nutmeg
- 3 g Chopped Chives
- 3 g Fresh Parsley Chopped
- 2 g Grated Lemon Rind
Instructions
Preparation
- Prepare Cold 15 g Ice Cold Milk
- Prepare 18 g Table Salt
- Prepare the spice mix with 2 g Ground White Pepper, 1 g Ground Nutmeg, 3 g Chopped Chives, 3 g Fresh Parsley & 2 g Grated Lemon Rind
Grinding
- Grind the 600 g Veal V1 through the 3mm Plate and keep separate.
- Grind the 400 g Pork Belly through the 3mm Plate and keep separate.
Mixing
- Mix the ground 600 g Veal V1 with the 18 g Table Salt until it becomes sticky
- Add the 400 g Pork Belly and all the spices and mix until it becomes sticky
- Add the 15 g Ice Cold Milk and mix until it becomes very sticky
Filling
- Fill the sausage mix semi firm in to the 1.2 m 22/24mm Sheep Casings and twist to about 16-18cm long sausages.
Storage
- Use within 3 days or freeze for later usage.
Notes
Best served fried in a pan or on the BBQ
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INFORMATION
As an Amazon Associate I earn from qualifying purchases.Nutrition
Nutrition Facts
White Bratwurst
Based on
1000 g
Amount per 100g
Calories
279.71
% Daily Value*
Fat
23.15
g
36
%
Saturated Fat
8.50
g
53
%
Polyunsaturated Fat
2.41
g
Monounsaturated Fat
10.57
g
Cholesterol
75.78
mg
25
%
Sodium
749.03
mg
33
%
Potassium
299.96
mg
9
%
Carbohydrates
0.32
g
0
%
Fiber
0.11
g
0
%
Sugar
0.12
g
0
%
Protein
16.42
g
33
%
Vitamin A
44.96
IU
1
%
Vitamin C
1
mg
1
%
Calcium
8.95
mg
1
%
Iron
0.75
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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