Sampling and reseasoning...
Cleaning, soaking, stuffing...
I love this bratwurst, and knowing what is in the sausage (one of my big misgivings about sausage to begin with) sure makes me feel better. We are by no means sausage-making-experts just yet, and in fact, found this recipe a bit harder to do because it is so darn sticky with the heavy cream and eggs! It was a bit more frustrating to do, but we are still in our n00b status when it comes to sausage stuffing. Practice makes perfect, I suppose!
White Cheddar Bratwurst
3 1/2 pounds pork shoulder, cubed, leave in freezer for half an hour
1/2 pound pork fat, cubed
2 tablespoons kosher salt
1 teaspoon ground white pepper
2 teaspoons ginger powder
2 small eggs, lightly beaten
1 cup very cold heavy cream
ice water, if needed
2 cups aged white cheddar cheese, diced into 1/4" pieces
hog casings, softened in warm water for half an hour
1. Mix first 5 ingredients. Grind using a small die into the bowl of a stand mixer atop another bowl of ice water.
2. With paddle attached, add the eggs and mix on low speed. Slowly add heavy cream and increase speed to medium until mixture is sticky. Add ice water 1 tablespoon at a time if mixture appears to dry and difficult to mix. Add cheese and mix on low until evenly distributed. Heat a small skillet and fry a teaspoon of the sausage. Taste and adjust seasoning (we use tons of Tony's Chachere's). Stuff casings and twist into 6-inch links.
3. Cook your preferred method (we love to grill!) and freeze uncooked links. Thaw in the refrigerator before cooking.