The severe cold has made this January a great time for working in the kitchen. Thoroughly inspired to do something, but not outside, I decided to make bratwurst. Bratwurst is an emulsified sausage, like weisswurst or kielbasa, but it's enriched with cream and eggs, rather than additional pork fat. This still makes for a very rich sausage, but the eggs and cream seem to give it a softer, springier texture.
Making this sausage was very straightforward - just grinding the meat finer and finer while chilling to near-freezing in between grinds to keep the fat from smearing. I actually found it easier to make and handle than the weisswurst, which might be from the binding action of the eggs and cream. It made for a big, sticky forcemeat, but it always felt cohesive and not in danger of breaking the emulsion or smearing.