I decided to try to make bratwurst to go with my recent sauerkraut project.
I pretty much followed the recipe in Charcuterie by Michael Ruhlman. Mine were made with all pork, no veal, and I reduced the salt some. I have made and stuffed sausages before but these were stickier than any others I have made due to the cream and eggs that are in these. It was a lot harder to stuff these. Actually, my arm is a little tired from pushing the wooden dowel down to force the meat through the stuffer.
I think it was worth it as I know exactly what is in them and was able to control the sodium content. And they will be so good with the sauerkraut!
