| Bratwurst |
| From The Cookbook of Sabina Welserin. Translated by Valiose Armstrong. |
| 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/ |
| 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. |
|
1 lb
|
Boston Butt |
|
1 lb
|
Ground Beef |
|
1/2 lb
|
Pork Belly |
|
1 t
|
Salt |
|
1/2 t
|
Black Pepper |
|
1 t
|
Dried Sage |
|
1 t
|
Dried Marjoram |
|
1 C
|
Water |
Chop Pork and Bellies into cubes. Grind in a meat grinder. Add Beef, spices and water. Run through the grinder a second time. Stuff into casings and allow to air dry. Cook or freeze within 2 days.
