OKLAHOMA HOMEMADE
LIMOUSIN BRATWURSTS Instructions:
Ingredients: 2. Place the ground meat into a large bowl and add
the powdered milk and seasonings. Using your
hands, mix the seasonings into the meat.
+ + 1 lb. Limousin beef shoulder roast or stew meat,
cubed
+ + 1 lb. pork shoulder, cubed
+ + ½ c. powdered milk
+ + 1 tsp. salt
+ + 1 tsp. nutmeg
+ + ½ tsp. ground black pepper
+ + ½ tsp. marjoram
+ + ¼ tsp. ground mace
+ + ¼ tsp. ground ginger
+ + 1 egg
+ + 1/3 c. milk
+ + 4-5 feet hog casing, rinsed
1. Grind the Limousin beef and pork cubes in your
meat grinder using a fine grinding plate.
3. Add the egg and milk. Mix, with your hands,
until the mixture is evenly moist. At this point
you can test your sausage for flavor. Heat a small
skillet over medium-high heat. Sauté a small
portion of the sausage mixture until no longer
pink. Once cooked, remove the pan from the
heat. Taste the sausage once cool and adjust the
seasonings of the raw meat if desired
4. Prepare your sausage stuffer and your hog
casings. Stuff your sausage mixture into the
casings as directed by your sausage stuffer.
5. Once all the sausage meat has been used, twist
the sausage into 8 links and tie off the end of the
casing.
• Prepared sausage can be stored for up to one
week in the refrigerator before cooking.
6. Cook the bratwursts: These bratwursts can be
cooked however you traditionally cook store-
bought sausages: on a medium heat grill, in a
skillet, or boiled.
• We do recommend cooking the sausages
while the links are still connected. Separate the
sausages to serve.
Recipes adapted from www.curiouscuisiniere.com
LIMOUSIN Today | 61