Classic Bratwurst

If you love the flavor of brats, but don’t want to stuff the meat into casings, just divide and shape the meat into patties, then grill and serve on burger buns.

Makes 10 (5–6-inch) brats

Total time: 11/ hours + chilling & grilling

SOAK:

3

COMBINE:

5 2 2 1 1

CUT:

11/ 2 1 1/2

WHISK:

1/2 1 ft. hog casings tsp. kosher salt tsp. white pepper tsp. caraway seeds, ground tsp. freshly grated nutmeg tsp. ground ginger

lb. boneless pork shoulder lb. boneless veal shoulder lb. pork fat (back or belly) cup heavy cream egg

Refrigerate all meat grinder and stuffing parts, plus a stand mixer bowl and paddle attachment.

Soak casings according to package directions.

Combine salt, pepper, caraway, nutmeg, and ginger.

Cut pork, veal, and fat into 1/2- inch pieces; place in a single layer on a baking sheet and freeze until firm to the touch, but not frozen solid, 45 minutes.

Whisk together cream and egg; chill until ready to use.

Assemble meat grinder according to manufacturer’s instructions with a 1/4- inch plate. Set chilled mixing bowl inside a bowl of ice water to keep cold.

Toss pork, veal, and fat with seasonings, then grind into prepared bowl. Add any seasonings that didn’t adhere to the meat to the bowl of ground meat and fat.

Beat ground meat and fat with cream mixture on medium-low speed using the paddle attachment until forcemeat comes together and looks sticky, 1 minute. (Do not let forcemeat exceed 60°.)

Assemble sausage stuffer according to manufacturer’s instructions with a 3/4- inch stuffing horn. Coat the horn with nonstick spray.

Transfer forcemeat to the sausage stuffer, then slide a length of prepared casing onto the horn. ( You may need to rinse the casings again to ensure they easily glide onto the stuffing horn.) Feed forcemeat through the horn just until it comes to the end, then tie off the casing.

Stuff forcemeat into casings until all meat is encased. (Forcemeat should be snug in the casings, but not so tight that they burst.) Tie off the end of the casing.

Twist brats into 5–6-inch links, place on a rack set in a baking sheet, and refrigerate, uncovered, overnight. (Cook brats within 3 days; cover after 1 day.) When ready to cook, cut brats into links and prick any air bubbles with a pin.

Prepare grill for indirect grilling, heating one side to high heat and keeping the other side unlit. Brush grill grate with oil.

Grill brats indirectly, covered, until nearly cooked through, 10–12 minutes. Transfer brats to direct heat and grill, covered, turning frequently, until a thermometer inserted into centers registers 165° and to desired degree of charring, 5–7 minutes.

Per brat: 327 cal; 24g total fat (9g sat); 132mg chol; 1082mg sodium; 1g carb (0g fiber, 0g total sugars); 26g protein