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Xxi - To Make Bratvurst


This is an excerpt from Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
The original source can be found at Martin Forest's website

XXI - To make bratvurst. Take the meat off the shoulder and cut it into pieces. Pull the ligaments well off. Thereafter take a third part good tender beef and chop well small. Thereafter chop the two parts pork meat with the beef so that they are well mixed. Mix it well iwth salt, crushed pepper, half-crushed nutmeg flowers, marjoram, thyme and danish cumin. The sausages should be made in the biggest pork intestines. When they are filled they should be put into clean water seething over the fire, and then quickly be taken out again and be hung overnight next to a warm oven to dry. And hten be hung in the smoker in cold smoke. This way they are cured and can be eaten raw.

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