Fresh Bratwurst Wisconsin Style So Tasty

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Fresh Bratwurst Wisconsin Style

"Here's my version of veal and red meat bratwurst. Although this sparkling sausage recipe is time-eating to make, it's the high-quality! You can lower the fat content material by means of including the optional raw potato. This method is for a food processor, however you could also use a meat grinder. You also can stuff the aggregate into sausage casings."

Ingredients :

1 half of pounds beef butt, fats trimmed and reserved
1 pound veal
1 tablespoon salt
1 half teaspoons coarsely ground black pepper
1 teaspoon sugar
1 teaspoon dry mustard
2 teaspoons mustard seed
half teaspoon floor nutmeg
half teaspoon dried sage
1/four cup cold milk
2 cups grated uncooked potatoes (optional)

Instructions :

Prep : 3H	Cook : 16M	Ready in : 11H10M

Cut the pork butt, veal, and fats into 1 inch cubes. Spread on a plate, and place within the freezer for 10 minutes to make it less complicated to cut. Place meals processor bowl and blade in the freezer as nicely for the same quantity of time.
Set up the food processor and add simply enough meat to cover the blade. Pulse to form chunks about three/8 inch in size. Repeat with remaining meat. Process the fat into smaller pieces, approximately 1/4 inch, and mix it with the beef.
Put the chopped meat and fats into a huge bowl. Season with salt and pepper, sugar, mustard and mustard seed, nutmeg, and sage. Pour in bloodless milk, and upload grated potatoes if preferred. Mix collectively together with your hands.
Make a small patty of the sausage aggregate, and fry it in a small pan over medium warmness. Taste, and regulate seasonings of the sausage blend if vital. Cover bowl, and refrigerate for 8 hours to enhance taste before cooking as favored.

Notes :

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