Tuesday, March 12, 2013

The Banks' Bratwurst

Bratwursts are an amazing thing.  So sweet, so flavorful and full of tradition.  These delicious things are said to date back all the way to Germany as early 1313.  We decided we would try our hand at them.  Growing up, these were always that last to be eaten.  Jay would be out on the grill making our meats.  Hot Dogs were always present but those were just to carry us over until the Italian Sausages were done.  After that came the Brats.  Our personal favorite!!
  This post will show you how to make them with the best recipe we have found.  For more specific grinding and stuffing methods please read our Italian Sausage post.  We have adapted the recipe from pauperedchef.com.  The recipe is as follows:
4 pounds pork shoulder
1 pound Pork back fat
3 tablespoons kosher salt
1 tablespoon sugar
1 1/2 teaspoons grated nutmeg
1/2 teaspoon coriander
1/4 teaspoon celery seed
2 teaspoons ground black pepper
1/8 teaspoon ground marjoram
1 1/2 teaspoons dried ginger
We didn't have quite 4 lbs of meat.  This ended up being good because the flavors were just right (We were shy about half a pound).  Play around with the recipe... post any changes you've made or any suggestions!!
It says this on the Italian sausage post but it is worth mentioning again.  KEEP EVERYTHING COLD.
We will start with the casings.  Follow instructions on your casings for proper cleaning and re-hydration.
Then chop the meat.  If you can see we used a bone-in pork roast.  That was a little cheaper and the brats turned out great.  It just adds a little extra work trying to cut around the bone when the meat is almost frozen.  Good thing about this one too is it had enough fat on it that we did not have to buy it separate.
Add all the spices.  Once again you can leave some out for after the grinding to make it a little more rustic.  For this one we don't recommend it.  Brat in German means "finely chopped." We feel, the smoother the better!
Grind away!!!
(once again check out the Italian post on a the proper technique or our friend Hank Shaw)
It is winter so we keep everything cold outside... just make sure that the dogs are locked up! We are not the only ones that love a good Brat!!
Get the sausage stuffer ready, fill er' up and start cranking!
 No better family activity than some good ol' Brat making!

Make the ol' links (making sure to alternate directions).
We added sauerkraut and a special sauce inspired by a Dog joint in town.  See our post on it.  Sweet and Tangy!


Jay, P, Roos


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