Recipe > Bratwurst

Add 1 egg white for every kg

Grind the meat separately from the fat into a fine disc;

Mix all the ingredients with your hands or with an orbital mixer until very sticky, about 5 minutes;

Place in thin pork or sheep casing;

Twist every 15 cm and tie the ends well;

Cook in water at 70 degrees for 15 minutes;

Keep everything very cold throughout the process. If it gets too hot it can break the emulsion and the sausage will become brittle and gritty.