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Cooked Bratwurst {Weiswurst)

Posted By: Joe Ames
Date: Thursday, May 11, 2000 at 3:39 p.m.

Cooked Bratwurst {Weiswurst)

65 lbs. 80/20 pork trim
35 lbs. 50/50 pork trim
20 lbs. ice or water
2 lbs. salt
0.3 lb. alkaline phosphate
3 1/2 oz. sugar
3 1/4 oz. ground white pepper
1 oz. ground mace
1/4 oz. ground cardamom
2 oz. onion powder
1 oz. dried parsley

1. A salt, phosphate, meat preblend may be used—hold 24 hours.
2. Chop lean meat with salt and ice to 45°F Add fat meat, spices, and sugar and chop to 55°F.
3. Stuff in appropriate casings (approxi­mately 30mm).
4. Water or steam-cook at 170°F to inter­nal temperature of 155°F

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