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–+ servings

White Bratwurst

Bone, Smoke & Sizzle

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Release

Release Date 17.05.2025
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Preparation

Spice Mix15 minutes
Chill Meat2 hours

Ripening

Ripening No

Hot Smoking

Hot Smoking Type No

Cold Smoking

Cold Smoking Type No

Drying

Drying No

Cooking

CookingNo

Ice Bath

Ice Bath No
Course Fresh
Cuisine German
Amount 1 KG

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

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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.
Keyword Pork Belly, Veal
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