1 cup whole ice cold milk
2 large eggs
1 cup soy protein concentrate*
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground mace
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground ginger
2 tablespoons applewood smoked sea salt**
1 pound ground veal
7 pounds pork shoulder blade steak (When cut up and de-boned will yield 5 pounds)
1 strand of 30 mm clear edible collagen casings*
* available from Butcher & Packer Supply Company, Madison, WI
** Available from My Spice Sage, Bronx, NY
The first step is to cut up the meat in 1 inch cubes leaving some fat but discarding any bone and tough parts.
The next step is to grind the meat using a 1/4 inch grinder plate.
Then mix all of the ingredients together. I used my mixer but you can do this by hand.
Stuffing was next. First I cut off 2 inches from the sausage stuffing tube so that the end diameter would be nearer the size of the casing before installing on the grinder. Next load the stuffing tube with casing and cut it off. Turn on the mixer and start feeding the sausage into the grinder to stuff the casings. Hold the casings on the stuffing tube so that the sausage casings fill. When the sausage length is achieved, twist the casing to seal off the sausage. Continue until all of the meat is stuffed. Note: This takes awhile. If you have a hand operated sausage stuffer use it as the mixer sausage stuffer does not work very well.
29 finished bratwurst ready to freeze or refrigerate!