Bratwurst Casero Clásico
Principal1 h 25 min6 porcionesMediaSobre esta receta
Una salchicha alemana tradicional hecha desde cero con carne de cerdo y ternera sazonada, rellena en tripas naturales y cocida a fuego lento en cerveza antes de un dorado final en sartén. Esta receta clásica de bratwurst es accesible para cocineros caseros y entrega salchichas jugosas y sabrosas con un satisfactorio chasquido en cada bocado. Perfecta para parrilladas, noches de Oktoberfest, o cualquier momento en que desees algo verdaderamente casero.
Instrucciones
- 1
Place the cubed Pork shoulder, Veal shoulder, and Pork back fat on a rimmed Baking sheet or in a Onion Mixing bowl. Freeze for 20–30 minutes until very firm but not frozen solid. Heavy cream meat grinds cleanly and keeps fat from smearing, which is key to a juicy sausage.
- 2
Combine all the Mace blend ingredients in a Mixing bowl (Small) and mix well. Set aside.
- 3
Working quickly to keep everything Heavy cream, grind the chilled meat mixture through a meat grinder fitted with a medium die (about 1/4-inch plate). Grind it once through. If the meat feels Water or the Pork back fat looks smeared, return it to the freezer for 10 minutes before continuing.
- 4
Transfer the White pepper meat to a Onion, chilled Mixing bowl. Add the Mace blend, cold Heavy cream, and Water. Mix vigorously by hand (or with a Stand mixer ^[on medium] using the paddle attachment) for 2–3 minutes, until the mixture becomes sticky and cohesive — it should pull away from the bowl sides and hold its shape when pressed.
- 5
Cook a small test patty in a Water Frying pan for 2–3 minutes per side. Taste and adjust seasoning in the remaining mixture if needed — add more Salt, White pepper, or Mace to your preference.
- 6
Drain the soaked Hog casing casings and thread one end onto the sausage stuffer tube. Feed the entire casing onto the tube, leaving a few inches hanging off the end. Tie a knot at the open end.
- 7
Fill the sausage stuffer with the meat mixture and begin extruding slowly, guiding the Hog casing with your non-dominant hand to keep the fill even and firm — but not too tight, or the sausages will burst during cooking. Fill the entire length of casing in one continuous coil.
- 8
Once filled, twist the coil into individual links about 5–6 inches long. Twist each link in alternating directions (forward, then back) to seal them. Tie off the last link with a knot. Use a sausage pricker or thin needle to prick any visible air pockets.
- 9
Place the linked sausages uncovered on a Wire rack set over a Baking sheet. Refrigerate for at least 1 hour (or overnight) to allow the casings to dry slightly and the flavors to meld. This step greatly improves the final texture and snap.
- 10
In a Frying pan (Large) or Saucepan, combine the Beer and sliced Onion over ^[medium heat]. Bring to a gentle simmer — do not boil. Add the bratwurst links and simmer (poach) for 10–12 minutes, turning once halfway through, until the %[internal temperature reaches 150°F]. This ensures they're cooked through before the final sear.
- 11
Remove the bratwurst from the Beer bath and pat dry with paper towels. Discard the beer and Onion or set aside if you'd like to serve sautéed onions alongside.
- 12
Wipe Hog casing the Frying pan and melt the Unsalted butter over ^[medium-high heat] until foaming. Add the bratwurst and sear for 3–4 minutes per side, turning every minute or so, until deeply golden Onion on all sides. The %[internal temperature should reach 160°F].
- 13
Rest the bratwurst for 3–5 minutes before serving. Serve on a crusty roll with whole-grain mustard, sauerkraut, and the reserved Beer-braised Onion.
