German beer bratwurst ?

[Parson Snows]

fatman

now the question has got round to Milk Powder properties.

Milk powder when added to fresh sausage mixtures CAN tend to discolour the frying pan during cooking and also CAN cause excessive colouring of the sausage skin (for natural skins only). In the bratwurst recipe it is included both for its sweetening properties and its browning properties as you have also poached/simmered the sausage prior to grilling. If you replaced the powdered dextrose/glucose with milk powder you would get most of the browning properties but none of the sweetening properties.

hope that this answers your question

kind regards

Parson Snows

[Franco]

Fatman,
when I make Bratwurts I always simmer them in hot water at 75-80C to a core temperature
of 72C. If this is done, the protein will degenerate and the sausage will gain the typical texture and colour of a �Bratwurst� ( a white colour) Once scalded then chilled these keep longer than fresh sausage and can be reheated in the same way as a fresh sausage but are best done on a barbecue and theydon't take long to cook.

Franco

[Fatman]

Franco

Ahh this takes me back to my catering days, I started in Germany selling Bratwurst on an American Hot Dog Cart I had imported, selling all the various types of sausage to the Germans and I could only speak English at the time.

I was a bit of a novelty in the area I think, some times seen as the dumb Englishman, however I soon became fluent in German hot dog speak!!

Regards

Fatman

[Franco]

When I go to Italy watch football I am always impressed with the food sellers outside the stadia, they are nothing like the ones over here, they sell large bore Italian sausage with fennel on real bread served with grilled veg, peppers, courgettes, onion etc.

On a different note I know it's crap that goes into them but the best hot dogs I've eaten are from carts in New York in the winter, maybe it's sentimentality but there's something about them that you can't recreate in your kitchen




Franco

[Parson Snows]

If you try to make hotdogs at home Nathan's (probably the best hot dog in the world) specifications are

length = 6 inches
diameter = 3/4 inch
weight = 2 oz. (approx. 57 g)

kind regards

Parson Snows

[Franco]

do you know the ingredients or a recipe for a traditional New York dog?


Franco

[porkpal]

Parsons

Thank you for the recipe.It looks good but plain.
I will give it a try.If you have any others please post.


Now as for the rest of you, I find your information usefull, but 20 post and only 1 recipe you know there is a chatter forum and other forums to discuss powder milk, how to make hotdogs and their cooking methods.

thank you for your time and please more recipes.



Porkpal

[Canadian Links]

Here's a good recipe for Bratwurst

Bratwurst
2 1/2 lb Lean veal
2 1/2 lb Lean pork
3 ts Salt
1 ts Pepper
1 1/2 c Water
1 1/2 ts Mace
1 1/2 ts Nutmeg
1 c Fine breacrumbs- soaked in 1/2 c Milk
1. Cube the meats, mix together, and grind twice. Add mace, nutmeg, salt and pepper and grind a third time.
2. Using your hands, combine the meat with the bread crumbs. Add the water and beat with a wooden spoon until light and fluffy.
3. Stuff into pork casings and tie securely into desired lengths.The bratwurst may be fried lightly in butter, but are also delicious dipped in milk and then broiled or grilled over charcoal.

For a variation on this recipe, 2 teaspoons dried sage can be substituted for the mace and nutmeg.

Canadian Links

[Parson Snows]

porkpal

Canadian Links has just posted a second recipe for a Bratwurst. As regards to your comments

you wrote

Now as for the rest of you, I find your information usefull, but 20 post and only 1 recipe you know there is a chatter forum and other forums to discuss powder milk, how to make hotdogs and their cooking methods.

apart from several non-related items/postings; which are going to happen on any forum; most of the questions were queries etc. regarding the recipe and substitutions. This will always be the case. The simmering times/temp. etc. will affect the finished product. Also for example Morton's TQ is readily available in the US though not in the UK, and I believe difficult to obtain in Canada.

kind regards

Parson Snows

[porkpal]

parson
I did not intend to be rude I hope it was not taken that way.
As I stated the info was usefull and I am greatfull for all that contribute.
I will try both recipes as they both sound good.
As for cooking them, I put them in a pot with beer and onions simmer for 10-30 minutes then grill them with the onions.



Porkpal

[Parson Snows]

porkpal

no offence taken to anything, as I mentioned before it's nice to have a forum that people actually contribute to and comment on. Let us know how the recipes turn out.

kind regards

Parson Snows

PS I believe that it is planned to tidy up the content/locations of info. in the future.

[Grendel]

Parson,

You implied that you have an authentic German variation of the Bratwurst recipe.

Could you post it please? I love the Johnsonville/Wisconsin version, but I REALLY love the Bratwurst you find in Munich at Octoberfest. It seems whiter and finer ground than the "Americanized" version and has a distinct and delicious flavor.

Any help would be GREATLY appreciated!

Cheers!

[Grendel]

Also, do you have any reccomendations on a mustard that is available in the US that is simmilar to what one would find in German beerhalls?

Thanks again! My mouth is watering now....

[Bad Flynch]

>I have a feeling I have read somewhere that the milk powder has other properties<

Aside from what the Parson wrote:

If memory serves, pasteurization does not kill all of the Lactobacillus in whole/fresh milk, nor in powdered milk. Powdered milk may be allowed a higher bacteria content, too. Assuming that is true, then adding milk could be a way of bumping up the Lactobacillus content, sort of like adding Fermento.

[Spuddy]

>I have a feeling I have read somewhere that the milk powder has other properties<

Aside from what the Parson wrote:

If memory serves, pasteurization does not kill all of the Lactobacillus in whole/fresh milk, nor in powdered milk. Powdered milk may be allowed a higher bacteria content, too. Assuming that is true, then adding milk could be a way of bumping up the Lactobacillus content, sort of like adding Fermento.

You are quite right Bad Flynch, old Family Salami recipes I have include fresh milk in their ingredients which one recipe states should be "Straight from the Cow", presumably as the milk will be sterile apart from the natural Lactic bacteria. It was probably a bit more hit and miss back then but I don't ever recall seeing my Grandmother in Italy using any sort of starter culture so I guess the milk was it.