Ingredients
1
1/2 pounds of pork butt, cut into 1-inch chunks
1
pound of veal shoulder, cut into 1-inch chunks
1/2
pound of pork fat, cut into 1-inch chunks
1
1/2 tbsp of coarse salt
2
tsp of ground caraway seed
1
tsp of ground black pepper
Directions
1.
Toss meat and fat with seasonings (but not milk) and freeze until
2.
slightly frozen, about 1 hour.
3.
Grind meats using a 1/8-inch plate. (Or pulse in a food processor
4.
until about the size of rice.) Add milk and mix thoroughly by hand,
5.
kneading and squeezing mixture to distribute ingredients evenly, or
6.
use the paddle attachment on your stand mixer on low.
7.
Chill for 1 hour, then fry a small patty, taste and adjust seasonings
8.
if needed. At this point you can stuff casings or divide into bulk
9.
portions for later use.
10.
If you don't want to do casings, you'll be surprised at how good a
11.
grilled (or fried) brat-burger is with some red onion and brown
12.
mustard on a Kaiser roll.
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