Bratwurst flavored with dried puffball mushrooms and your choice of meat garum, soy, or salt
Course: Appetizer, Main Course
Keyword: Bratwurst, Puffball mushroom
Servings: 103 oz brats
Sausage stuffer, meat grinder
2lbslamb or pork shoulder
3grams/1 teaspoon finely minced or grated garlicoptional
25gramstoasted puffball powder
1/2nutmeg freshly grated
1teaspoonfinely ground black pepper
6tablespoonlamb garumsoy, or substitute salt, starting with 2 teaspoons and adding to taste
Lamb or pork casingsas needed for packing
Soak a length of casings in water to loosen them and remove salt. Cut the shoulder into 1 inch pieces, then grind through the fine die of a meat grinder.
Combine the meat and all ingredients except the puffball powder in the bowl of a stand mixer and mix well for 30 seconds on the lowest setting. Turn off the machine, and drape a towel over the bowl to prevent the puffball powder from going everywhere.
Add the puffball powder carefully to the bowl and mix well, the sausage should visibly tighten up as the powder absorbs moisture.
Cook a small amount of the sausage to test the seasoning, adjust as needed, and repeat until you like it. Pack the sausage into 29 mm hog casings or sheep casings, tie off at 3oz each, then allow to dry overnight uncovered in the fridge. The next day, separate the sausages, portion and freeze, or refrigerate and cook within 5 days.