Jump to Recipe Share by Email Share on Facebook Share on Twitter Print Recipe
Highlights: : Beef / Bison, Pork
the phrase "You don't want to know what's in a sausage" doesn't apply here. You'll know exactly what is in this sausage.
Estimated Cost: $20
Suggested Beverage: Lager, Pilsner
Equipment and Supplies
- grill indoor or outdoor
- 2 pounds ground Berkshire pork
- 1 pound ground veal, or beef
- 1 tablespoon Sea salt
- 2 teaspoons white pepper, ground
- 1½ teaspoons dried marjoram
- ¾ teaspoon ground allspice
- ¾ teaspoon caraway seed, ground
- ¾ teaspoon ayynutmeg, ground
- ¾ teaspoon coriander
- ½ teaspoon paprika, or smoked paprika
- ⅛ teaspoon celery seed
- 8 pretzel buns, sliced
- Thoroughly combine meat in a large mixing bowl.2 pounds ground Berkshire pork, 1 pound ground veal
- Make 12-24 hours in advance of cooking, the longer, the better to let the seasonings blend.1 tablespoon Sea salt, 2 teaspoons white pepper
- Flatten the meat out on a sheet of parchment or food-grade kraft paper. Sprinkle half the spices over the meat and rub them in.2 teaspoons white pepper, 1½ teaspoons dried marjoram, ¾ teaspoon ground allspice, ¾ teaspoon caraway seed, ¾ teaspoon ayynutmeg, ¾ teaspoon coriander, ½ teaspoon paprika, ⅛ teaspoon celery seed, 1 tablespoon Sea salt
- Turn over and repeat with the remaining spices.
- Cover and refrigerate at least 12 hours.
- Divide the meat into 8 equal portions.
- Use the burger press to form equal patties.
- Fry on a medium hot grill for 5 minutes a side.
- Slide rhose gorgeous burgers on a bun and top with your favorite condiment that isn't catsup and enjoy.
Have you tried this recipe?Let us know how it was!
Leave a Reply
You must be logged in to post a comment.