Rochester New York White Hot Brats

My Grandpa Norm's Family Recipe for White Hot Brats from Rochester, NY

I can remember making these with my Grandpa Norm when I was little. It was fun to make them again and they taste exactly like I remember. The most important thing to remember is to keep everything ice cold, the meat, the bowls and the trays.

INGREDIENTS

——————— I multiplied the original recipe x6

9 lbs Pork Butt cut into 1” cubes - do not trim the fat
1.5 cups minced onions
1 TBL minced garlic
6 TBL Kosher Salt
6 TBL ground coriander
1 TBL Mace
1 TBL White or Black Pepper
1 TBL Caraway Seeds (Crushed Well)
2 Cups Cold Milk
6 Egg Whites
1.5 Cups Fine Dry Bread Crumbs
1/4 Cup Light Corn Syrup
3 Cups White Wine
Natural Hog Casings - here is a link to the ones I purchased on Amazon. LEM Products 141 8 oz. Vacuum Sealed Bag - Hog Casings for 25 lbs. Meat

DIRECTIONS

Grind chilled meat twice. Add other ingredients and mix well.
Put stuffing horn on grinder. Grease horn and push casing onto horn leaving 2” overhang.
Tie knot on overhanging end. Hold casing as you feed sausages onto casing.
Pierce air bubbles with needle. Don’t pack too tight or it will burst when cooked.
Natural casings: Soak in vinegar/water and run water through casings. We freeze and cook raw.
To Freeze: Bring a kettle of water to boil and add sausages, cover and simmer (poach) gently until juice runs clear when sausage is pricked (about 20 minutes). Cool in cold water to retain plumpness. Chill or freeze.
Grill over hot coals or fry slowly until brown