Bratwurst

WDR Heimathäppchen’s self-made Bratwurst forms twenty sausages from its own pork-and-cream mixture. This selected recipe grinds and processes the meat, pipes the mixture onto a damp board and poaches the sausages before cooling and an optional frying finish.

The cream freezes overnight in an ice-cube tray. Pork neck and Bauchspeck are cut into cubes and partially frozen for half an hour. The partially frozen meat passes through the meat grinder’s fine disc.

The ground meat, spices and half of the same cream ice cubes enter the food processor fitted with its chopping blade. At medium speed they become a smooth mixture while the remaining cream ice cubes are added gradually.

A pot with four litres of water and sixty grams of separate poaching salt heats to 75°C; the source explicitly says the liquid must not boil. The mixture fills a piping bag fitted with the listed fifteen-millimetre round nozzle. Twenty sausages about fifteen centimetres long are piped onto a supplied damp cutting board and placed into the same hot liquid.

The sausages poach for twenty-five minutes, leave the liquid and cool. The source then allows frying or grilling; this selected optional continuation is frying, with its equipment and medium unreported.