Italian Bratwurst Recipe

Misty Gully Italian Bratwurst

150g will make over 4kg of sausages.

Directions:

To make 1kg of sausage, mix 35gms of seasoning with 180mls of chilled water.

Blend with 1kg of mince. Usually pork, but you can use anything, including a combination of chicken, pork and beef. Ensure you have a fat ratio of 30/70 fat/lean meat.

Be sure to break down any lumps of meat when mixing by hand and ensure a fine mince is used.

Fill your casing of choice. We recommend size 36 natural hogs.

Place the filled sausages into the refrigerator overnight (or for at least 12 hours) to stabilise.

Cook, refrigerate or freeze. Enjoy!