Coburger Bratwurst

Recipes for all sausages

Re: Coburger Bratwurst

Postby gsevelle » Mon Jul 24, 2017 10:59 pm

Hey grisell

I'm always up for a new taste so I'll give these a try once I finish what is in the freezer. I do have another question though. You reference a chart which provides fat content by cut of meat. I've been looking for something like that and have not been able to find something usable.

Also you reference pork belly. is this what we in the U.S. would use to make bacon, or is called streaky bacon in the U.K.?

Thanks
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Re: Coburger Bratwurst

Postby wheels » Tue Jul 25, 2017 12:44 pm

Pork belly is, as you surmised, the meat that you use for bacon in the US. It's anything between 25 and 60% fat in general. Your butcher will help if you tell him that you want 70/30 visible lean (VL). You may need to mix pork picnic shoulder or butt with it to get the correct mix. (I hope I've got those last two terms correct - maybe a US member can advise)

Phil
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Re: Coburger Bratwurst

Postby NCPaul » Tue Jul 25, 2017 12:49 pm

Those terms are correct! :D
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Re: Coburger Bratwurst

Postby gsevelle » Tue Jul 25, 2017 1:45 pm

wheels wrote:Pork belly is, as you surmised, the meat that you use for bacon in the US. It's anything between 25 and 60% fat in general. Your butcher will help if you tell him that you want 70/30 visible lean (VL). You may need to mix pork picnic shoulder or butt with it to get the correct mix. (I hope I've got those last two terms correct - maybe a US member can advise)

Phil


Thanks for the reply. The only problem here is the US the that we no longer have "Butchers" At best you can call them meat cutters. For the most part stores get their meat as prime cuts in vacuum packed bags not as whole animals. Meat cutters an no longer trained in art of butchering and know very little about the composition of the meats they are working with.

Sad state of progress.
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