Winter Solstice - Bratwurst
At Sacred Stone's Winter Solstice 2010, I was asked to put forth German food in a buffet style at lunch and dinner. The Bratwurst below was served at lunch with mustard.
Bratwurst
From The Cookbook of Sabina Welserin. Translated by Valiose Armstrong.
Original - 25 Weltt jr gütt prattwirst machen. So nempt 4 pfünd schweinis vnnd 4 pfünd rinderis, das last klainhacken, nempt darnach 2 pfünd speck daründer vnnd hackts anainander vnnd vngeferlich 3 seidlen wasser giest daran, thiet aúch saltz, pfeffer daran, wie jrs geren est, oder wan jr geren kreüter darin megt haben/ mügt jr nemen ain wenig ain salua vnnd ain wenig maseron, so habt jr güt brattwirst/
Translation - If you would make good bratwurst. Take four pounds of pork and four pounds of beef and chop it finely. After that mix with it two pounds of bacon and chop it together and pour approximately one quart of water on it. Also add salt and pepper thereto, however you like to eat it, or if you would like to have some good herbs , you could take some sage and some marjoram, then you have good bratwurst.
My Redaction
4 lb Boston Butt
4 lb Ground Beef
2 lb Pork Belly
4 c Water
1 1/2 Tbsp Salt
1 1/2 Tbsp Black Pepper
2 Tbsp Dried Sage
2 Tbsp Dried Marjoram
Natural casings
Chop the Boston Butt and pork belly into cubes and run through a meat grinder. Mix well with spices and water. Chill the meat til very cold before stuffing. Stuff into casings and allow to air dry so that the casings tighten up around the meat. Cook or frozen with in a couple days.
To cook I par boil them and then grill or pan fry them.
Bratwurst
From The Cookbook of Sabina Welserin. Translated by Valiose Armstrong.
Original - 25 Weltt jr gütt prattwirst machen. So nempt 4 pfünd schweinis vnnd 4 pfünd rinderis, das last klainhacken, nempt darnach 2 pfünd speck daründer vnnd hackts anainander vnnd vngeferlich 3 seidlen wasser giest daran, thiet aúch saltz, pfeffer daran, wie jrs geren est, oder wan jr geren kreüter darin megt haben/ mügt jr nemen ain wenig ain salua vnnd ain wenig maseron, so habt jr güt brattwirst/
Translation - If you would make good bratwurst. Take four pounds of pork and four pounds of beef and chop it finely. After that mix with it two pounds of bacon and chop it together and pour approximately one quart of water on it. Also add salt and pepper thereto, however you like to eat it, or if you would like to have some good herbs , you could take some sage and some marjoram, then you have good bratwurst.
My Redaction
4 lb Boston Butt
4 lb Ground Beef
2 lb Pork Belly
4 c Water
1 1/2 Tbsp Salt
1 1/2 Tbsp Black Pepper
2 Tbsp Dried Sage
2 Tbsp Dried Marjoram
Natural casings
Chop the Boston Butt and pork belly into cubes and run through a meat grinder. Mix well with spices and water. Chill the meat til very cold before stuffing. Stuff into casings and allow to air dry so that the casings tighten up around the meat. Cook or frozen with in a couple days.
To cook I par boil them and then grill or pan fry them.