German Sausage - Bratwurst Bramberger

From the town of Bramberg in southern Germany, this bratwurst has a softer, more delicate character than most. The secret is in the binder: milk and beaten egg worked into the meat, which gives the finished sausage a remarkably tender, fine-grained texture.

It starts with pork shoulder and bacon, the bacon lending smoky richness and extra fat. Partially freeze the meat before grinding so the fat stays firm and cuts cleanly instead of smearing, then run it through a larger plate for a slightly coarser, country-style grind.

After grinding the spices fresh and mixing everything in a stand mixer until it binds, you stuff it into hog casings and twist off into links. Use it fresh within a few days, or vacuum-pack and freeze.

Pro Tips

• Partially freeze the meat before grinding; firm, cold fat is what keeps the texture springy, not greasy.
• Beat the milk and eggs together before adding so they distribute evenly through the meat.
• Mix only until the meat binds and turns slightly sticky; over-mixing makes it dense.

Variations

• Adjust the spicing with nutmeg, marjoram, or white pepper to taste.
• Shape into patties or skinless logs if you don’t want to deal with casings.
• Grill, pan-fry, or simmer gently in beer and onions.