Bratwurst
Bratwurst made with pork and veal provides dense protein, fat, and warm spice aroma. Milk and yolk soften the texture while the recipe stays low carb.
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Inventory: Meat grinder, Grill, Kolbasnyy shprits
Kitchen: German
2 kg 857 gram
Digestion time: 20 hours
Complete protein: ✔
Grind pork (800 g) and veal (200 g) through a coarse plate. Move the mince to a mixer bowl.
Add salt (14 g), milk (100 g), egg yolk from egg (20 g), black pepper (2 g), nutmeg (2 g), garlic (4 g), coriander (2 g), and cardamom (2 g). Mix until sticky.
Stuff natural casing, form sausages, and rest for 6-12 hours in the refrigerator. Grill or pan-fry until browned and 70 °C inside.
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