Prime Meats Bratwurst

Step 1

First make the brat seasoning by combining equal parts of the sea salt, white pepper, celery seed, mace and 1 tablespoon of the sage. Set aside.

Step 2

Using a meat grinder or food mixer with a sausage grinding attachment, grind the pork butt and jowl fat twice until combined and a smooth consistency.

Step 3

Add 2 ounces of the prepared brat seasoning to the ice water and mix until it forms an emulsion then add to the pork mix.

Step 4

Knot one end of the casing and attach the casing to the mixer sausage making attachment, fill the casings until approximately 3 inches in length, twist and repeat to the desired sausage amount and then tie a knot to secure the last sausage.

Step 5

Poach the sausages in 75-77°C water until the internal temperature reaches 65°C (roughly 5 minutes). Put sausages on a grill/under a broiler to finish.

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