How To Make Bratwurst Without Nitrates At Home
Bratwurst is a traditional German sausage with mild flavor and taste common in the US particularly in Wisconsin where a large population of Germans resides. Bratwurst without nitrates can be made at home. Sodium Nitrate is a preservative used in commercial meat processing. The ingredient is mainly used as a preservative to check botulism, keeping meats like ham, bacon and beef safe. Some folks have concerns over the toxicity of nitrates and might prefer making bratwurst without nitrates to eliminate these concerns.
Sausage casing, pork (lean), veal or beef, meat grinder, sausage stuffer or funnel, salt, allspice, caraway, ginger, Mace, Marjoram, Nutmeg, pepper, milk, eggs, non-fat dry milk powder (optional)
- Casings are natural animal parts, fiber and plastics, around 30-36 mm in diameter. They could be sheep casings, hog casings, fibrous casings, beef and several other choices. You can pick the one you would be comfortable making the bratwurst with. Rinse the casings and soak it first in cold water for an hour or so before you prepare the meat.
- You can use anywhere from 4lb to 5lbs of meat for your bratwurst. Make sure you trim away all the excess fat and mix them all in the right proportions. This can be perfected by a trial and error method and after repeat trials you might figure out exactly how much of each could be used.
- Cut the meat into chunks and put them in a blender. Grind them till smooth. The bratwurst you buy at home may be smooth and the ones you make at home might be coarse. It is hard to get the same soft consistency as the hot dogs commercially available.
- In the next step you can add the salt and spices to the meat. The choice of salt and spices are again left to individual taste and preference. You can use table salt, kosher salt around ¼ spoons or more. Add that much spice too.
- Some people prefer to add a cup of cold milk and throw in an egg or two beaten well.
- Add the spices and salt to meat. Now add some non-fat milk powder to bind the meat and other ingredients together. You can mix it all in the grinder again.
- Squeeze out all the extra moisture from the casings. Tie a knot in the end of a casing and stuff it with the finely ground mixture paste. Use a sausage stuffer if you find one.
- Every 5-6 inches twist the casing to make an individual one separating them into brats. Make sure you stuff the casing well and not too light. Tie up the ends.
- These can be stored in the fridge for few days or frozen for period’s up to 1-2 months.
- Cook and refrigerate. They should be heated in water until the internal temperature reaches 150 degrees.
- Don’t cook before freezing due to the reduced shelf life.
Making bratwurst at home with the available ingredients and make meat of your choice healthier and tastier. A preffered option for many who want to avoid commercial preparations.
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