Mary and Brian's Recipes

505 Green Chili Bratwurst
Category Charcuterie/Cheese
Events:
Ingredients
1 pound ground pork ½ cup 505 green chili 1 ¼ tsp salt 1 tsp white pepper ¼ tsp mace 1/2 tsp nutmeg 1/2 tsp black pepper ½ tsp garlic powder ½ t dextrose 1 Tbsp milk powder 2 Tbsp milk
Method
You can use ground pork or grind your own with some fat. Chill the meat in the refrigerator while you assemble the spice mixture. In a small bowl combine all the spices. Remove the ground meat from the fridge and place it on the stand mixer fitted with a paddle attachment. Add the spice mix and dry milk powder and milk. Mix the meat mixture with the paddle for 3-4 minutes until threads begin to appear in the meat: If you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart. When you see this your meat is ready. If the meat mixture is too dry and stiff, add a little ice water. You want a soft/smooth mixture that will easily go into the casings. This is also the time to taste your sausage mixture so you can adjust the seasonings if needed. To do this, take a bit of the meat mixture, fry it up in a pan, taste it and adjust the seasonings if needed. Place the meat mixture back in the refrigerator while you prepare the casings. Soak your natural casings in warm water for 30 minutes, or until very pliable, then rinse thoroughly under running water until clean. Return the casing to the bowl of water, and add 1 tablespoon of white vinegar for each cup of cool water in the bowl. The vinegar softens the casing and makes it more transparent, resulting in a better-looking finished sausage. Leave the casing in the vinegar-water solution until you are ready to stuff it (at least 5 minutes). Thread your sausage stuffer with the prepared hog casings, fill the sausage stuffer with the meat mixture, and stuff the casings being careful to avoid air gaps while also being careful to not over-stuff the casings. Twist the sausages into links. Use a sausage pricker to prick any air bubbles out of the links. For best results chill the sausages overnight. To prepare the bratwursts, gently poach them in lightly salted water and then fry or grill them. Once poached they will keep in the fridge, tightly wrapped, for up to a week. You can either freeze the Bratwursts raw prior to poaching (then thaw, poach, fry/grill) or freeze them once they're poached. This yields roughly 10 bratwursts depending on the size and diameter.
Rating: Unrated