Old Style Bauernbratwurst

Day 1

Prepare the casing

• Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.

Prepare the meat and spices

• Rough chop all of the herbs and garlic that you will be using and get together the spices and lemon zest
• Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes.
• Mix together all of the herbs, spices, and lemon zest with the meat. Make sure to incorporate this well. Either place it in a bag or press it down in a bowl or tin and cover. Refrigerate for 24 hours.

Day 2

• Chill the meat to around 34f (1c) then grind your chilled meat on a 6mm plate.
• Add the ice-cold water (or shaved ice) to the ground meat mixture and begin mixing till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
• Stuff your sausage into a casing and prick out any air pockets. Link the sausage to your desired size. If you refrigerate this linked sausage overnight the little twists between the links will firm up and the sausage meat will not spill out when cooking
• Cook the sausage till you reach your desired internal temperature

Cooking this sausage

• SMOKED | This sausage is typically not smoked and if you want to smoke this sausage I would do a low and slow type of smoke.
• GRILL METHOD | Bring the temperature of your pit to 225f – 300f (107.2c – 148.8c). Place the sausage on the rack and cook till you reach the desired internal temp. Flip often so they cook evenly.
• SOUS VIDE | Place the sausages in a vacuum sealed bag and cook them in a water bath. Your immersion circulator should be set to 145f (62.7c) and you will cook your sausages for 90 minutes. I generally cook my sausage sous vide for 1 hour for every inch that the sausage is wide.
• BAKING | In a skillet with a little oil and on medium heat, pan fry your sausage till they take on a little color. Then place the sausage in a preheated oven 225f – 300f (107.2c – 148.8c) and bake till you reach your desired internal temperature.