Homemade Bratwurst No. 1

For New Year’s Eve 2012 we invited Mary Rose and Jens for dinner and decided to make homemade sausages. We made chorizo, chaurice and Italian sausage (see previous post about sausage making). We also wanted to make a German sausage. I scoured the internet for bratwurst recipes. I was surprised that none of the recipes I found matched . . . at all. In one case, a website had Bratwurst No. 1 and Bratwurst No. 2. The only common ingredient between the two recipes was pork shoulder and salt. I finally settled on the No. 1 recipe and added a few other spices (savory, allspice and marjoram).  Although the flavor of the product was nothing like the Sheboygan brats that we’re accustomed to buying in a store, this proved to be a very tasty sausage.

We used the cookie press again which works fine for small quantities. Also, I adjusted the Italian Sausage recipe and it turned out perfect. See the sausage making post for the updated recipe.

2 lbs. ground pork (ground to a hamburger consistency; medium coarse)
3/4 teaspoons sugar
1/4 teaspoon ground dried coriander
2 teaspoons ground rubbed sage
1/2 teaspoon cayenne pepper
1/4 teaspoon ground dried rosemary
1 teaspoon ground black pepper
1/4 teaspoon freshly grated nutmeg
2 teaspoons salt
1 teaspoon marjoram
1/2 teaspoon savory