[carlo3b]

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

Directions
1 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.

 

[carlo3b]

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.