So I’m playing with German sausage now. It’s way outside my flavor profile but I’ve had some that is very good. I have a very good Weisswurst recipe and make it a few times a year, it’s a nice flavor brake from the normal. Now I’m playing with a fresh brat recipe that I just made up, it follows along most of the recipes I’ve seen so no surprises spice wise. It’s good but just kind of flat flavor wise, I like the fact that nothing smacks you in the face and the profile of spice seems to be there but one spice needs to be increased or maybe even added. Something is missing. So to all you German bratwurst magicians out there critique my recipe with additions or increases would be much appreciated.
Bratwurst:
Per 1Kg ground pork. (80/20 butt grind)
Salt) 1.5%
Cardamom) 1g
White pepper) 1g
Black pepper) 1g
Coriander) 1g
Mace) .5g
Ginger) 1g
Grind 3/4 the meat through 1/4” plate then grind rest of meat through 1/8” plate.
What am I missing for a really great Bratwurst? Thanks in advance for replies.
Bratwurst:
Per 1Kg ground pork. (80/20 butt grind)
Salt) 1.5%
Cardamom) 1g
White pepper) 1g
Black pepper) 1g
Coriander) 1g
Mace) .5g
Ginger) 1g
Grind 3/4 the meat through 1/4” plate then grind rest of meat through 1/8” plate.
What am I missing for a really great Bratwurst? Thanks in advance for replies.
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