Recipe by LECHEFRENE
"Here's my version of veal and pork bratwurst. Although this fresh sausage recipe is time-consuming to make, it's the best! You can lower the fat content by adding the optional raw potato. This method is for a food processor, but you can also use a meat grinder. You can also stuff the mixture into sausage casings."
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1 1/2 pounds
pork butt, fat trimmed and reserved
1 1/2 teaspoons
coarsely ground black pepper
grated raw potatoes
I made this recipe both with and without the potatoes. Using potatoes stretches the meat a substantial amount without affecting taste - as I don't really care about fat content. Mostly I use the sausage as a breakfast sausage in place of traditional "Jimmy Dean" style sage-dominated sausage. Also with a slice of cheese - like a hamburger. I find the inclusion of veal makes the product authentic. Potatoes have been used in locally produced brats for years, in and around Sheboygan.
This is a great basis for creating your own brats/patties seeing as though no one seems to want to give up their seasoning however sell it. I added fresh green onion and minced garlic after the dry seasoning had set with the meat (deviding the pepper between black and white pepper is also a nice kick). I like the veal idea however ask your butcher for the ribeye end of a porkloin which will give you more tender meat plus the fat content that you are looking for. I rolled the meat out on wax paper and use a cup to press out even patties...yet to have a complaint! great spring/summer recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Bratwurst Wisconsin Style
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 64
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