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Nothing screams German food quite as much as a nicely cooked Bratwurst served with a variety of salads like potato, cucumber or pasta salad. This brings me right back to summer evenings spent grilling meat and sausages outside with family and friends, enjoying a cold beer, while slowly piling on layers of clothes as the temperature cools with every hour that passes by.
With Spring slowly making its way to Kansas City, I thought a sausage making experiment (yes, this is my first try!) would be the perfect way to practice for future BBQ’s in the summer. I already own the meat grinder attachment for our Kitchenaid stand mixer (or Fleischwolf, meaning “meat wolf” in German – we like it a bit intense with our descriptions you know), and a couple of months ago I added the stuffer attachment to my collection; I found for only a few dollars on Amazon. Both attachments have been hanging out in our garage storage cabinet for a while now (yes, I have too many kitchen tools and things for them to all fit in our kitchen!), and finally got to break it in this past weekend! I’m so happy I did!
I found this intriguing recipe for a spiced, German Bratwurst, featuring hot peppers, fresh cilantro, fresh garlic, lemon and lime zest, pork shoulder and bacon! It sounded too good and too easy not to make, so after purchasing a good starter amount of sausage casings online at Syracuse Casing Co., I was all set and ready to try this out! If you are interested in buying some casings, the ones I found are great and easy to work with because of the “helper tube,” and they will last for up to a year when stored in the fridge..! I only used less than one casing making this sausage recipe, but am hoping to go through these by the end of the year.
These sausages turned out tasting phenomenal! There is a slight hint of spiciness from the pepper, but much less than I thought and they are super moist and flavorful! I will definitely be making these and variations of these again soon. I hope you take the time to try these and if you do, please let me know what you think in the comment section below. Good luck!
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Ingredients for 8 servings:
- 1.5 lb pork shoulder, cut into bite size cubes
- 1/2 lb bacon, slice into smaller pieces
- 1/2 bunch fresh cilantro, remove leaves only
- 2 red chili peppers, seeds removed & finely sliced (I used a milder, red pepper)
- 1 clove garlic, minced
- zest of 1 lemon and 1 lime
- 1 Tbsp brown sugar
- 1 tsp each of salt and pepper
- about 9 feet of sausage casing
- Mix all ingredients together using your hands and grind with the fine plate that’s part of the meat grinder attachment for Kitchenaid stand mixers.
- Carefully fill the sausage into the casings, twisting the casings about every 8 inches to separate the sausages.
- Grill (we use a Traeger grill) or cook in a grill pan on the stove, turning them once in the process.
- Guten Appetit!
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