vagreys wrote:The old German recipes for bratwurst that I've seen call for about 20% belly or streaky bacon.
wheels wrote:grisell wrote:...I aim for 15-20% total fat.
We'd get that from good quality shoulder/butt here.
grisell wrote:It should be emphasized (when talking recipes) that the difference in fat content can be substantial in different countries. Our shoulder/butt here is virtually fat-free, and belly is not more than 20-25% fat.
The same discrepancy applies to beef brisket. Ours is very lean and leathery, and the US variety is marbled, juicy, tender and delicious...mmmmm...
Sorry, I got carried away there for a while...
Thanks for posting this.
Regrettably, I can't read German.
Rather than rely on the hit-and-miss nature of online translators, can anyone oblige please?
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