Bigwheel's Lonesome Yankee Bratwurst Recipe

[Parson Snows]

Please find below another sausage recipe that Bigwheel was kind enough to share, I pass this on verbatim

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Bigwheel's Lonesome Yankee Bratwurst
5-7 lb pork butt
1 cup water
(My note: Bigwheel recommends changing from some to all of this amount to lager beer)
2 T. salt
1 T. sugar
1 t. coriander
1 t. sage
1 t. paprika
1 t. teaspoon cayenne pepper
2 t. rosemary
1 t. MSG
1 T. dry mustard
1 T. black pepper (fine grind)
1 big pinch ground nutmeg
1 small pinch ground cloves
hog guts

Mix all spices into the liquid and place in the freezer while you debone the butt and cut the meat to fit the grinder. Pour spiced liquid over the cut meat and mix well. Run through med or fine plate and mix well again. Stuff into the guts and twist into links about 5" long.

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My note: assume all of the spices/herbs are ground

I hope that you find it useful

Kind regards

Parson Snows

[TobyB]

why do so many US recipes include MSG?

What's the point in making your own food if you poison it by including (uneccesary) chemicals? If you use decent ingredients then MSG shouldn't be needed anyway as the natural flavours will be more than sufficient.

(this message posted from someone who reacts to MSG in food by being rabidly thirsty all night and totally unable to sleep)

[aris]

Though it is now manufactured by chemical process (because it is cheaper that way), MSG is natural seaweed extract.

[TobyB]

Presumably in the same way that cocaine is a "natural" coca extract or heroin a natural opium extract?

I'm fully aware that glutamates exist in a number of foodstuffs. This doesn't mean we need to use a chemical process to extract a salt of it and then add it to what we eat.

Sorry if I'm bleating on but if people like the posters on this site who are actually bothered to manufacture our own meat products resort to using chemical additives why don't we all go and buy the dreadful mass produced products that are available on the high street? The only sensible exceptions would seem to be curing chemicals which are necessary for safety reasons.

[Parson Snows]

TobyB

you asked

why do so many US recipes include MSG?

It's a lot cheaper than using more and/or better quality herbs and spices. Though I do know from a lot of Americans that they feel they need it. ie withdrawal symptoms.

you mentioned that you were

someone who reacts to MSG in food by being rabidly thirsty all night and totally unable to sleep

If you also get numbness in the neck and hands then you suffer from a condition known as "Chinese Restaurant Syndrome". As Dave Barry would say ... "Really I'm not making this up".

kind regards

Parson Snows

[Parson Snows]

Received from Bigwheel in regards to various versions of his Lonesome Yankee Bratwurst recipes

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bigwheel wrote:

Well found two. The first one dates to 2000..the 2nd one dates to 2003. Since I dont eat em myself..aint really got a clue which is mo betta than the other. When I started adding the beer as in version 2..had one Salugi from Southern Illinois which start squalling cuz they was too spicy...thats how I figgered out beer might intensify the spiceness factor. Seems like in general they gushed over version 1 more effusively. Might also be tempted to add a pinch or two of cloves to version 2 if I was to make some more of them things.

Bigwheel

Bigwheel's Lonesome Yankee Bratwurst (2000)

5-7 lb pork butt
1 cup water
2 T. salt
1 T. sugar
1 t. coriander
1 t. sage
1 t. paprika
1 t. teaspoon cayenne pepper
2 t. rosemary
1 t. MSG
1 T. dry mustard
1 T. black pepper (fine grind)
1 big pinch ground nutmeg
1 small pinch ground cloves
hog guts

Mix all spices into the liquid and place in the freezer while you debone the butt and cut the meat to fit the grinder. Pour spiced liquid over the cut meat and mix well. Run through med or fine plate and mix well again. Stuff into the guts and twist into links about 5" long.

Lonesome Yankee Bratwurst (2003)

10 lbs. boston butt
3 T. salt
1 T. sugar
2 T. dry mustard
1 T. MSG (optional or use less if you want..if you skip it add another T. of salt)
1 T. ground coriander
1 T. ground sage
1 T. paprika
1 T. black pepper
1 T. ground rosemary
2 t. cayenne pepper
2 t. nutmeg
2 cups water or beer or a combo of the two*

Add all spices to liquid. blend and refrigerate. Cut meat to fit grinder. Add spiced liquid to meat and mix well. Grind through fine plate. mix well again. Stuff into medium hog guts. Twist into 5 inch links or therabouts. Refrigerate immediately and freeze any not used within a couple of days.*Beer seems to intensify the flavor of the spices. So if you like a little more pronounced spice flavor use beer.(Budwieser works well). If you like a little blander use water. To split the difference use a cup of each.

bigwheel

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kind regards

Parson Snows

[Epicurohn]

I thought the only health risk associated with MSG was its high sodium content as related to hipertension and other heart conditions.

David

[Epicurohn]

I thought the only health risk associated with MSG was its high sodium content as related to hipertension and other heart conditions.

David

[sausagemaker]

It is reported that MSG can give the following side effects

Headaches
Intestine Upset
Skin Disorders

Hope this helps
regards
sausagemaker

[aris]

A fair few people are allergic to MSG - I think this is one of the big issues people have with it.

[Oddley]

I and my family are fortunate to have no problems with MSG. The addition of some to certain recipes has a very dramatic effect turning something quite ordinary to something special.

[aris]

When adding to sausage, do you replace some of the salt with MSG, or do you add it in addition to the usual amount of salt? Is there a rule of thumb for the amount of MSG per kg of meat?

[Oddley]

Hi aris I usually add it in addition to salt as it has a completely different flavour. I normally add it in small amounts sort of a pinch at a time until I get it right..

I will in future keep a note so that I give some idea of quantities, at the moment it is just guesswork.

[aris]

Looking at bigwheel's recipe, it would look like 1tsp per 3kg of meat. I'll buy some and experiment too.

[sausagemaker]

Hi All

MSG limits are 1% in finished product.
In manufacturing you would replace salt with it as it is a sodium & therefore counts towards your salt content.

If you want to know the salt level of sausage or indeed any other food if you know the sodium then multiply this figure by 2.5

hope this helps

regards
sausagemaker