It recently dawned on me that I don’t have any sausage recipes on this site. Which is crazy. So I’m going to post a bunch. For details on procedure and technique, I have two posts linked below. Also… I happen to be teaching a sausage-making class for Metro Continuing Education on October 19, 2016.
I wanted a relatively neutral sausage that would go well with most of the food I cook at home, which I would describe as North American farmstead with a serious central/eastern European slant. So instead of making ten different types of sausage each year, I could make one or two and have all my bases covered. This sausage is most often eaten on a bun, or with Austrian potato salad, or other simple plates like the one at left.
The predominant flavours in this recipe are pork, garlic, and black pepper, with some secondary, supporting flavours in the background. Since I so often eat my sausages with something from the mustard family (prepared mustard and cabbage, especially) there is a touch of mustard powder in the recipe. There is also a hint of cayenne pepper, enough to warm the palate and reinforce the black pepper, but not enough to make this a “spicy” sausage.
My ideal texture for this sausage is achieved by what I call the “lazy brat” method. All the meat is ground through a 3/16″ plate, then a portion of the meat, anywhere from 1/4 to 1/2, is set aside, and the remaining meat is ground a second time. Then all the meat is re-combined for the mixing process.
Here’s the detailed recipe.
Plain Jane Garlic Sausage
your everyday sausage
- 2 kgs pork butt, boneless and skinless, but with entire fat cap (about 1.5″ thick)
- 33 g kosher salt
- 40 g fresh garlic, minced fine
- 6 g black pepper, coarsely ground
- 10 g mustard powder
- 2.8 g cayenne
- 200 mL ice-cold water
- about 10′ hog casing
- Chill the pork butt thoroughly by spreading it out on a sheet tray lined with parchment and storing in the freezer. The meat should be slightly crunchy on the exterior, but not frozen solid, and still with some give.
- Grind the meat through a 3/16″ plate. Set aside about 1/3 of the ground meat.
- Re-chill the remaining 2/3 ground meat as described in step 1.
- Grind the chilled 2/3 meat through a 3/16″ plate a second time.
- Re-combine all the ground meat. Add the remaining ingredients (except the casings…) to the bowl of a stand mixer. Mix with the paddle attachment for 90 seconds on a medium speed, then 30 seconds on a medium-high speed.
- Fry a small piece of the mixture in a pan. Taste and adjust seasoning as necessary.
- Stuff into hog casings.
- Twist into 6″ links.
- Poach until the meat is just cooked, reaching an internal temperature of 150°F. Transfer the links to an ice bath to arrest cooking.
- Let links dry thoroughly.
Yield: about 20 x 6″ links
- It’s a common misconception that bratwurst are so-called because they are fresh sausages that are pan-fried. “Brat” does happen to mean roast, or fry, as in Schweinsbraten (roast pork), but that is a coincidence. A true bratwurst is made with a fine-textured emulsified mass called a “brat”, which is studded with small chunks of chopped or coarsely ground meat.