Bratwurst with Egg and Milk
I started off refencing Marianski site and book. Then I made these changes:
After mixing spices I did a test patty… seemed very bland to me, so I doubled the amount of mace, ginger, cardamom, and lemon zest. These were still a good bit less than found in most brats. I decided to use cream instead of 1T milk, and I used 5T cream. This was 75ml, or 7.5% liquid, less than the normal 10%. With the egg, 70g, it brought liquid to 145ml or 14.5%, a bit wet, so I added NFDM 4T as binder, and 1T rice flour.
I also was looking as his Weisswurst recipe a bit, OleSmokey made that recently and got me fired up to try it, and had bought fresh parsley and chives for that, so I added 1T each for color and flavor.
Pork shoulder, 900g, 25% fat or so.
Pork shoulder fat, 100g, so 30% fat total
Heavy cream, 5T or 75ml
Salt 18g 1.8%
White pepper 2g
Lemon zest 2g
1T parsley fresh chopped
1T chives fresh choped
4T NFDM powder
1T rice flour as binder
32mm hog casings, 9 links @ 7"
Sous vide at 167 for 34 min
Texture: pretty fluffy. Son and I both agreed we liked it more dense. I would just stick with 1T milk or cream and the egg. The egg made for a light texture already. Combined with SV cooking, very moist.
Zero fat out, no leakage from sausage, so binders worked well.
Flavor: still not as much flavor as I’d like in a brat, and I doubled the spices from Marianski. So I’d say that we are pretty used to high flavor WI style brats, and maybe just don’t like this more delicate style as much. Might be the SV cook.
We both agreed it was good, but if we had another kg of pork and were making brats, we’d both rather have the WI style. It’s possible we don’t like the SV cook with no pan fry maillard reaction flavors… will fry one up tomorrow and see how that is.
John Belvedere I ground once on 6mm, then froze, then 3mm. I was actually making a brat recipe from Marianski, he uses a 6mm plate. But the recipe is very close flavors to weisswurst, just no veal. It had a pretty darn fine texture, almost emulsified. If your meat is frozen partially the grinds are a lot better. I also freeze the fat separately, quite hard, and grind that on 3mm. Then refreeze a bit before mixing usually.
I considered food processing it, but decided these were the brats so I wouldn’t have to Will maybe do it when I use the veal for actual weisswurst, or just regrind on 3mm again.
Yeah, these 2 recipes are so close, its a bit of a waffle. processhead posted his white sausage recipe today, and it is closer to this than to the Marianski weisswurst, so its probably mostly a texture thing as you say.