bratwurst

ingredients
all
4 whole eggs
lightly beaten
2 cups cold heavy cream
10 lbs boneless pork shoulder butt
ground by butcher with fat
4 tablespooons kosher salt
2 tsp white pepper
ground
2 pinches cayenne pepper
ground
3 whole nutmeg
freshly ground
hog casings
cookware
This recipe is the best sausage recipe there is. Or wurst. Really, you decide!
1
Using a strong wooden spoon and one big bowl, stir the eggs and cream into the meat.
2
Mix in the salt, pepper, and spices.
3
Sauté a small portion of the sausage mixture and taste; adjust the seasoning if necessary.
4
Stuff the sausage in the hog casings, using a sausage-stuffing attachment on your KitchenAid.
5
Twist into 6-inch links.
6
Gently grill if you have access to a grill, or in a pinch you can roast in the oven or even deep fry!
source: adapted from Clark Bowen, who sourced it online from www.theroguegourmet.com
notes
Sausages are a Harvest Party tradition! The tradition is pork and chicken, or a combination (chork or picken!) Tradition has held strong, even the year when a last-minute location change meant that the party moved to a park with no grill. Emergency kettle grills with charcoal were delivered ... and promptly shut down by Presidio Park Rangers. But fearless and eternally optimistic Harvesters shuttled the sausages to a nearby home where they were roasted in the oven, and, even better, deep fried the rest along with the doughnuts. Yum!