Nürnberger Bratwurst with Onion Compote

Step 1

Soak pork casings in warm water for 30 minutes until pliable.

Step 2

Chill meat grinder bowl and blade in freezer for 15 minutes.

Step 3

Toss ground pork, diced fat, ice water, salt, and pepper in a bowl.

Step 4

Grind pork mixture through medium die into a chilled bowl.

Step 5

Fold caraway, marjoram, and garlic into ground pork until just combined.

Step 6

Fit a casing onto the sausage stuffer nozzle; stuff filling until full.

Step 7

Tie off casing ends with twine. Prick sausages with a pin to release air.

Step 8

Chill stuffed sausages in fridge for at least 2 hours before cooking.

Step 9

Heat 1 tbsp olive oil in a 12-inch skillet over medium. Add onions.

Step 10

Cook onions, stirring occasionally, until deep golden, ~25 minutes.

Step 11

Season onions with salt and pepper. Transfer to a plate.

Step 12

Return skillet to medium-high. Add remaining 1 tbsp oil.

Step 13

Sear sausages without moving until deep golden all over, ~12 minutes.

Step 14

Add 1/4 cup water. Reduce heat to low; cover and simmer 5 minutes.

Step 15

Uncover; cook until water evaporates and skin is taut and burnished.

Step 16

Serve bratwurst with caramelized onions and whole-grain mustard.