Homemade Bratwurst Bites with Beer and Horseradish Mustard

Ingredients for Homemade Bratwurst Bites with Beer and Horseradish Mustard

• 575g boneless country-style pork spareribs, cut into 3/4-inch cubes

• 150g pork fat, cut into 3/4-inch cubes

• 1 1/2 teaspoons finely chopped fresh sage

• 1 1/4 teaspoons coarse kosher salt

• 3/4 teaspoons ground mace

• 1/2 cucchiaini di pepe nero macinato fresco

• 1/2 cucchiaini di coriandolo macinato

• 1/2 cucchiaini di zucchero

• 150g lager beer, divided

• Beer and Horseradish Mustard

• Purchased soft pretzels, pretzel rolls, or rye bread

Place pork sparerib cubes and pork fat in freezer until partially frozen, about 30 minutes. Place half of pork and half of pork fat in processor. Using on/off turns, blend mixture until finely ground. Transfer mixture to bowl. Repeat with remaining pork and pork fat. Gently mix sage and next 5 ingredients into pork mince mixture. Stir in 60ml beer. Cover and chill overnight.

Form pork mixture by tablespoonfuls into 1 1/4-to 1 1/2-inch-diameter patties; place on baking sheet. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Heat large nonstick skillet over medium heat. Working in batches if necessary, add sausage patties to skillet and cook until browned on bottom, about 5 minutes. Add remaining 120ml beer to skillet; cover with lid slightly ajar and cook until beer evaporates, 6 to 7 minutes. Turn patties over and cook until brown on bottom and cooked through, about 5 minutes longer.

Transfer sausage patties to platter. Serve with Beer and Horseradish Mustard and soft pretzels.

Avvertenza

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