Len Poli's Nuremberg-style Bratwurst

[Gilly]

Hello All

I'd be interested in your interpretation of Item 5 under Method in Len Poli's Nuremberg-style Bratwurst.

"Item 5. To cook - boil water in pot, lower to 170F/76C. Add sausages, cover pot and let them sit 15 minutes. Grill to desired colour over medium heat."

When water reaches the desired temp and you add the sausages, would you:-

Keep the water on simmer for 15 minutes

OR

Turn off the heat at stipulated temperature and allow the sausages to steep in the covered pot in the hot water for 15 minutes before grilling?

Gill

[Rik vonTrense]

The second is your answer,

There would be no reason to allow the water to cool to 170F and then leave it to simmer with the lid on as the temperature would just raise again twice as quick to boiling.

Obviously it is meant to cook in the water at a temperature of 170F and will gradually diminish over the 15 minutes cooking time but not very much.

Obviously you are not going to put them in frozen.

If there was a way to keep the water temp at 170F for fifteen minutes that would be okay.

,

[tristar]

Hi Gilly,

Whilst preparing Beef Franks, to take them from the raw stage to the cooked stage, I place them all simultaneously into boiling water and let the sausages take the heat of the water down to 80C, I then hold the water at that temperature with a small application of heat, monitoring with my trusty thermometer for about 15 minutes before they are then chilled in iced water.

Regards,
Richard

[Paul Kribs]

Gill

I agree with Rik, bring to the boil and turn off the heat. Put the sausages in and cover, just let them sit for the prescribed time and then remove. I find that even with a gentle rolling simmer that there is a chance of the casings splitting, the casings try to retract and tighten. As you are going to grill them, this would be where the finishing cooking would happen. I believe that the gentle 'broiling' is just to 'set' the sausages.

Let us know how you get on as my supposition is only speculation, but I would be interested in the result.

Regards, Paul Kribs

[Gilly]

Hello Rik, Richard and Paul Kribs

Many thanks for your comments...I'll proceed on this one as I do for Wieners (bought ones, as my sausage making repertoire consists of only one attempt at bratwurst) i.e. steeping in hot water.

Something else that popped into my mind - I gather these sausages can be frozen after hanging for a day without going through the steeping procedure(?) When defrosted, they'd go straight onto the BBQ plate...I appreciate they'd need a little extra cooking doing it this way. I could be wrong but I feel cooking this sausage twice (steeping followed by grilling) lends itself to losing some of its flavours - even toughening, eh?

Terry - awaiting the sausage filler which I'll bring back from Europe so this is forward planning for what is to come! Will definitely keep you posted on how I go on the Nuremberger, which will be August/September sometime.....enjoy the family in July, won't you!

Anyone willing to share a good, uncomplicated, beef sausage recipe?

Regards from Downunder
Gilly