From a good friend of mine.
His parents & Grandparents came to USA from Germany, during WW II. Their "old world recipes" are so-o-o good!
Even when they are tweaked with a bit of modern stuff!
( I've made these and they are awesome! ) Both recipes are good, but I prefer the German Style, and I do add 1/4 cup of Paprika. (sweet or hot as you like) to the German one for some color.
German Brats - 10 lb. recipe,
10 lb ground pork butt
1/2 pint ice water
3 whole eggs
2 cups powdered milk
1 T. ground pepper
1 t. ground ginger
1 T. fresh ground nutmeg
1 T. mace
1/2 t. ground allspice
5 T. salt
thoroughly mix all ingredients, and wrap tightly in a plastic bag, refrigerate over night, the following day, add one more 1/2 pint of ice water, mix thoroughly again, to moisten, stuff into casings, and freeze, or cook fresh within two days.
The Hungarian version
10 lb. ground pork butt
1/2 pint cold ice water
3 whole eggs
2 cups powdered milk
1 T ground pepper
1/2 t ground ginger
1 & 1/2 t. ground nutmeg
2 t ground mace
5 T salt
4 T minced garlic
1 & 1/2 cups paprika (or until desired color is reached)
place minced garlic in one half pint ice water, allow to soak over night, the following day, mix all ingredients thoroughly, place in a plastic bag, seal tightly and allow to sit over night, the following day add 1/2 cup ice water, and mix thoroughly, press into casings, freeze, or cook fresh within two days.
A tip on freezing sausage, wrap each link individually in plastic wrap tightly, then wrap in freezer wrap, as many links per package as you prefer,
Another tip, make some links at 6 inches long for hot dog buns, like a lunch size,
and then some lengths in 10 inch lengths for dinner size portions.
Guten essen! mein fruends,mike
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IF... GRINDING YOU OWN MEAT......
Grind the meat thru a 5/8" plate first! Then add ingredients and then grind thru a 3/8" plate. Chill between grinds, and clean grinder between grinds. The best way to clean and dry your plates, is in hot soapy water, then rinse, shake out and then put them on a hot burner grate on your stovetop with the heat off. Then chill them well, before using again.