Curing & Smoking

Cooked Bratwurst

Bratwurst is a typical fresh German style sausage. It is a mild sausage and goes well as a main dish.

Ingredients

• 10 lbs. pork trim (70% lean)
• 3 lbs. ice or water
• (6 1/2 Tbs.) 3.2 oz. salt
• (1 1/2 Tbs.) 0.3 oz. ground white pepper
• (1 3/4 tsp.) 0.3 oz. sugar
• (1/2 Tbs.) 0.1 oz. mace
• (1 Tbs.) 0.2 oz. onion powder

Grind pork through 1/4-inch plate and mix with salt, water and spices. Stuff in natural hog casings or 32mm collagen casings. Steam or water cook at 170ºF to an internal temperature of 155ºF. Store under refrigeration.

This document was extracted from "Sausage and Smoked Meat Formulation and Processing", 1982. Bulletin 865, Cooperative Extension Service, The University of Georgia, Athens. By A. Estes Reynolds, Jr. and George A. Schuler, Extension Food Scientists.

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