www.sausagemaking.org

Dose anyone have any good recipes for bratwurst?
I looked around the forum and did not see any.
I hope someone has one, cause you always do.


PORKPAL

porkpal

I see that you're based in the US but you mention German Beer Bratwurst, are you looking for a "German style" recipe or a "Wisconsin/Johnsonville Style" US recipe?

kind regards

Parson Snows

Porkpal

Iv'e never heard of a Brawtwurst, Bratwurst yes, Bierwurst yes , can you be more specific?

Regards

Fatman

I would like a recipe for both, but I am still new to sausage making so the Wisconsin/Johnsonville style sounds right. And when you have time, a true German style would be great.

Thank you for all the help.

PORKPAL

Fatman I fix spelling jut for u

Porkpal

Spelling in English is bad enough sometimes, spelling in German is quite different.I am glad it was a spelling error as I was looking through my material and racking my brains for a "Brawtwurst".

Well the Bratwurst has hundreds of variations, however the Thuringer Bratwurst is probally the best in my opinion, I'll look up a recipe for you to try and you can adapt it to your own liking. (may take several days) same for the Bierwurst and I will also find you one called the Nurenburger which is a small sausage filled heavily with herbs but eh wow it's delicious.

Regards

Fatman

Fatman,forgive my spelling error. And I will look forword to the recipes.



Porkpal

Bratwurst (Minnesota)

This recipe which chef Kinsella says is the �the best fresh sausage that� he has �ever tasted� is taken from Professional Charcuterie by John Kinsella and David T. Harvey. ISBN 0 471 12237 8 (288 pages)



My notes: T = Tablespoon and t = teaspoon

1. Grind the pork and veal through a 3/8 in. (0.9 cm) plate. Chill the grind in shallow pans for 1 hour.
2. Put the milk in a container and stir in all of the seasoning ingredients. Mix thoroughly by stirring from the bottom so no solids remain behind.
3. Distribute this solution over the meat and blend thoroughly. Always rechill any mix that has warmed up over 39 �F (4 �C). (My note: use an �instant read� thermometer if possible)
4. Stuff the prepared casings. Tie into 4 oz (120 g) links, which will be approximately 4 in. (10 cm) long.
5. Refrigerate the sausages overnight to develop flavor.
6. These bratwurst are particularly well-suited to the outdoor grill. Gently preheat by immersing them in hot water (My note: Blood Heat, 2 parts boiling water to one part ice water) prior to grilling. This promotes uniform browning during the grilling process.

Hope that this is of some use to you

Kind regards

Parson Snows

I made this sausage earlier this year only because he described it as the best sausage he had ever tasted, if that was so he has a strange taste, the sausage is fine but nothing special, it has a good texture but lacks flavour.


Franco

Franco

thanks for your input. It was exactly for "The Best Sausage Ever" comment from a renowned chef that I posted the recipe. I have others that I have tried/tested but I'll have to type them out, and post them in the next couple of days.

kind regards

Parson Snows

Parsons

Could you replace dextrose for powdered milk, for this recipe?

Franco did you wet cook this sausage before frying/grilling etc ?

Regards

Fatman

fatman

You wrote

Could you replace dextrose for powdered milk, for this recipe?

Do you mean could you replace the whole milk with powdered milk?

And really ALL fresh bratwurst should be partially cooked in water first as it really does have a big impact on the finished sausage

kind regards

Parson Snows

Parsons

No, I mean can the powdered milk replace dextrose?

I always wet cook my bratwurst first, it's important!

Cheers

Fatman

fatman

Sorry but NO. The dextrose; in the UK commonly known/referred to as Glucose; is the sweetener (in this case used to brown the sausages when grilling) though any powdered milk (typically NFDM) would be used as a binder

hope that this clears this up

kind regards

Parson Snows

Parsons

Hmmmmmmmmm will have to get back to you over this one!

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

Then again perhaps I'm thinking about bread making, not that I know anything about that subject.

Regards

Fatman