Beef Bratwurst by Craig Deihl

When making sausages I recommend using a digital scale, preferably one that can measure in both grams and ounces. I also recommend buying whole spices and weighing the amounts needed then grinding them in a spice mill (coffee grinder just for spices)

Beef Bratwurst

Yields: 15 each 6-inch sausages

These all beef sausages are great with mustard and sauerkraut. Great on the grill or slowly cooked in a pot of baked beans.

2.2 Kilos Beef chuck 70% meat 30%fat

48 grams kosher salt

6 grams white pepper

4 grams caraway

2 grams nutmeg

1 grams ginger

2 grams marjoram

4 each eggs

91 grams heavy cream

91 grams dry milk powder

Natural Pork casings soaking in water

  1. Dice the beef the into half inch cubes. Place diced beef on a baking tray and freeze for 30 minutes. Place grinder parts in the freezer (auger knife and 7mm medium plate)
  2. Fit your grinder with the medium grinding plate (7mm). Grind the meat one time into a bowl sitting in another bowl full of ice.
  3. Add the rest of the ingredients and mix well.
  4. Grind the mix one more time through the medium plate into a bowl sitting in another bowl full of ice.
  5. Incorporate the meat mixture well. Place in the refrigerator until your ready to stuff. Clean up.
  6. Place your sausage stuffer on the edge of a table and secure with C clamps.
  7. Place the medium stuffing tube on the sausage press and secure tightly.
  8. Place the mixed meat into the sausage stuffer. Pack each layer tightly to the bottom of the stuffer. Repeat until the stuffer is full and tightly packed. Place the palm of your hand on the end of the stuffer tube and crank to pack the meat and force the air out. When the meat starts to come out crank backwards to stop the pressure.
  9. Place the pork casing on the stuffing tube. Tie a knot at the end of the pork casing.
  10. Place your prominent working hand on the crank and the other hand on the casing and slowly stuff the sausage. Don’t pack to tight, as you will have trouble linking later on. Work the sausage into a ring and coil it around as you stuff the sausage. When the casing is full tie a knot in the end of the casing.
  11. Repeat until the process is complete. Refrigerate the sausage while you clean up.
  12. Form the sausages into 6-inch links. A plastic ruler works great for this. Crimp the sausage at 6-inches and twist clockwise three revolutions. For the next link measure six inches crimp and twist counterclockwise three revolutions. Repeat this process alternating back and forth on the direction your twisting until complete. Place the linked sausages in the refrigerator until ready to cook.
  13. Clip the sausages into links and place on baking trays 1-inch apart.
  14. Cook the sausages at 200 degrees in the oven for 45 minutes or until they are 150 degrees.
  15. Remove from the oven and cool to room temperature. The sausages are now ready for the grill.