To: FrogMom,christie,Angelique,piasa,michigander,amom,swampfox98,MamaLucci, Slyfox,vikingchick,
Bratwurst
"This is the only way to cook bratwurst. The brats are incredibly tasty! If you can get fresh bratwurst from a sausage shop, do it... its worth the extra cost. Packaged bratwurst is okay, but there's nothing like fresh brats. Serve with brown mustard and on hoagie rolls; serve on substantial hoagie rolls, never on hot dog buns. Mustard is important - it must stone ground mustard. Add warm sauerkraut if you want it, and ketchup if you desire. Listen to some polka!"
Yield 20 servings.
Prep Time: 20 Minutes
Cook Time: 35 Minutes
- 5 pounds bratwurst
- 5 onions, thinly sliced
- 2-1/2 cups butter
- 15 (12 fluid ounce) cans or bottles beer
- 1 tablespoon and 3/4 teaspoon ground black pepper
Directions1 Prick bratwurst with fork so they won't explode as they cook, and add to a large stew pot. Add onions and butter or margarine, and slowly pour beer into the pot. Place pot over medium heat, and simmer for 15 to 20 minutes.2 Preheat grill for medium high heat.3 Lightly oil grate, and place bratwurst on grill. Cook for 10 to 14 minutes, turning to brown evenly. Serve hot off the grill.
14 posted on
09/19/2001 5:33:38 PM PDT by
carlo3b
To: Howie, PJ-Comix, Lowbridge, Registered, Covenantor,Dead,uglybiker
GERMAN FARMHOUSE STYLE BRATWURSTYield: 4 LBS
- 1 c Fresh white bread crumbs
- 1/2 c Milk
- 2 1/2 lb Lean veal, preferably Shoulder, chilled
- 2 1/2 lb Pork belly or fatty pork Butt, chilled
- 1 Tlbs. plus 2 tsp salt
- 1 tsp. Freshly ground white pepper
- 1 1/2 tsp. Freshly ground nutmeg
- 8 Yards prepared casings, about 4 oz.
- 2 Tlbs melted salted butter
In a small bowl, soak the bread crumbs in the milk. Grind the veal
and pork belly together, first coarsely and then finely. Place th
meat in a large bowl. Add the salt, nutmeg, white pepper and softened
bread crumbs. Mix well with your hands until thoroughly blended.
Working with about one-quarter of sausage filling at a time (cover
the rest and refrigerate the remainder). Stuff the casings loosely
with the sausage filling. Pinch and twist into 4 inch links.
Refrigerate the first ones while doing the rest.
To cook, prick the sausages all over to prevent the skins from
bursting. Place as many sausages in a skillet as will fit in a single
layer without crowding. Pour in about one-half inch of water, cover
and simmer over low heat for 20 minutes. Pour off any liquid. Add
butter to the pan and cook uncovered, turning, until the sausages are
evenly browned. about 10 minutes.
15 posted on
09/19/2001 5:35:14 PM PDT by
carlo3b
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