This morning Chef Tomm of New London High School’s Whaler Cafe stopped by our studio to share his recipe for bratwurst.
7.5# Pork finely ground (70% pork 30% fat)
4oz Salt
1oz Sage Rubbed
1oz Black pepper ground
½ t Celery seed ground
12oz Ice water
Combine the salt, sage, black pepper, celery seed in a large bowl and mix until all ingredients are fully incorporated. Slowly add the water and mix it in until the mixture is sticky. Test, take a small piece of meat and cook it and adjust the seasoning. Stuff the mixture into the prepared casings and twist every six inches. Poach the sausages in 165 degree water for 16-18 minutes until you have an internal temperature of 150 degrees. Cool down using an ice bath and refrigerate until service time. I like to grill mine and eat with a nice crusty bread and mustard. Enjoy!
Chefs Note: It is extremely important to keep everything cold, clean and properly sanitized at all times.