Grandmother's book was passed to my mother and she gave it to me. It is by Henriette Davidis-Holle, the most famous cookbook author in Germany in the later 1800s until almost 1920. Of course she did not not write that long but after she passed away two more authors revised the book every so often. , if I remeber correctly it was from right before WW2 and went for a very high price. The description said the preface mentioned it was translated and published for the Germans in the USA but did not have as many pages as mine does. The edition I have has 825 pages but is only
5" x 8". The paper of the pages is very thin and the print very small . There are over 50 pages in the index. The book is in excellent condition except for slight yellowing of the paper. The only pictures are a few colorplates of showing different cuts of meat and number of small of what I assume were pen&ink drawings of fresh water and salt water fish, how to set a formal table and different fancy ways to fold napkins.

As you know the old books not always gave measurements and neither does this recipe therefore I am adding a few helpful hints. We used to make Brat wurst with the same seasonings (when we raised two pigs ea year (in the 70s) and it is delicious. I also made Leberwurst from the fresh pork liver.

But enough talk:

Frankfurter Bratwurst

Marbled fresh pork (20 to 25% fat) without connecting tissues and gristle. (I used shoulder and neck meat).

Grind meat fine, season with;

salt,
mace
coriander,
a little pepper
good red wine
Fill into pig casings.

This sausage is best fresh but can be smoked lightly.

This is my advise (from experience)

Start with very little seasoning, put sausage into a covered container and store in refrigerator for 6 hrs or over night. This gives the seasonings a change topermeate the meat. Then you fry atiny bit, taste and adjust seasoning but remember that seasoning will get stronger. Therefore itis wise to do the test frying of a small piece, even if you have to do it twice.

Kleine Saucissen
(pork links)

Well marbled fresh pork (25-35% fat) without connecting tissues and gristle. Grind VERY fine. Season with salt,

mace and a little pepper. Put into very small casings (I assume sheep casings) and pinch/twist every 5cm(2").

Braise in a little water and butter until the "Saucissen" are a deep golden color.

The same seasoming advise applies to most sausages.

printer friendly

Sausage making Equipment I recommend	KitchenAid KSM90PS 300 Watt Ultra Power
KitchenAid FGA Food Grinder Attachment...	KitchenAid SSA Sausage Stuffer Kit

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