Sausage Making Book
Salt
Salt is the oldest seasoning and an important flavor carrier. In the case of a sausage, there are approx. 18 – 20 g of salt per 1000 g of meat in the sausage. Even if you can reduce the amount of salt, a sausage without salt will not taste good
Pepper
Pepper was once an expensive commodity due to the long transport routes. However, with the expansion of trade routes, it gradually became more affordable and thus became the second cornerstone of bratwurst seasoning. Whether black, white, pink or green is up to you. It is less about spiciness than about the complex notes of pepper in the bratwurst. You can start with 2 g / 1000 g of sausage meat and adjust according to your preferences.
In general, I would say that you can’t go wrong with 20 grams of salt and 2 grams of pepper as a base. (By the way, this is also true for all the others Sausage types.)
Mace & Allspice
These two spices give your sausage a full-bodied flavor. Especially, mace and allspice are present in most sausages. Often only with a very low dosage (0.5 g / 1000 g of sausage meat)
With the basic dosage of mace and allspice you can do little wrong
You can always steer the sausage afterwards in the direction you have in mind.
Other ground spices
Now this is about fine tuning with e.g. ginger, coriander, cardamom etc.
Cardamom sometimes comes along because of its slight spiciness. The same goes for ginger and coriander.
With these spices you can now steer the sausage in a specific direction.
IMPORTANT:
Adding more does not help much. Too many different spices can overlap and negatively affect the taste. So start with selected spices.
Of the spices, I would use between 0.5 and 1 g per 1 kg of sausage meat to start. Then test roast and add more if necessary.
Herbs
In addition to flavor, herbs such as marjoram, thyme, rosemary, basil, oregano, parsley, etc. add color.
Now here’s where you can take your bratwurst in a direction of your choosing. Most herbs are associated with a cuisine. E.g. basil / oregano = Italy.
From the herbs I would use about 2 g per 1 kg of sausage meat to start. Then test roast and add more if necessary.
MY NOTES:
20g Salt Per Kilo Meat
50g Garlic Powder Per Kilo Meat (Up To 5% = 50g)
2g Ground Black Pepper Per Kilo Of Meat
1g Garlic Powder = 1/4 Tbsp
