German Bratwurst Food

GERMAN BRATWURST

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels (save for another use). Drain, reserving 4 tablespoons drippings. In the drippings, cook bratwurst for 10-15 minutes or until no longer pink. Remove and keep warm. Drain skillet. , In a small bowl, combine cornstarch and broth until smooth; set aside. Add the mustard, brown sugar, wine, vinegar and celery seed to skillet; cook and stir over medium heat until mixture is hot and bubbly., Gradually add cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return bratwurst to the pan; cook and stir for 1-2 minutes longer or until glazed.

GERMAN BRATWURST

Steps:

• Place pork, veal, and fatback in a large bowl. Chill in refrigerator for at least 1 hour. Set parts of meat grinder, including large cutting die, in freezer. Set bowl and paddle of stand mixer in freezer.
• Grind meat and fat mixture through chilled meat grinder fitted with a small cutting die, into a large bowl set in another bowl filled with ice. Add salt, white pepper, ginger, mustard, and nutmeg in with the meat. Using chilled paddle attachment and chilled bowl of a standing mixer, mix at low speed for 1 minute. Add eggs and heavy cream and mix at medium speed until liquid is incorporated and sausage is uniform and sticky, about 1 minute longer.
• Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.
• Stuff sausage into hog casings and twist into 6-inch links.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place onion slices in foil tray and pour in beer. Place tray on hot side of grill. Nestle sausage in tray and cook until beer begins to simmer, about 4 minutes. Slide tray over to cool side of grill, cover grill, and continue to cook until sausages register 140 to 145°F on an instant-read thermometer, 10-15 minutes, flipping occasionally during cooking.
• Uncover grill and remove sausages from liquid and place on hot side of grill. Cook, turning occasionally, until sausages are browned and crisp all over, about 3 minutes total. Place each sausage in a roll and top with onions and desired condiments; serve immediately.

GERMAN BRATWURST

Steps:

• In a large skillet, cook bacon over medium heat until crisp.
• Using a slotted spoon, remove the bacon to paper towels, (save bacon for another use, then drain reserving 4 tablespoons of the bacon drippings.
• In the drippings, cook bratwurst for 10-15 minutes or until no longer pink.
• Remove, and keep warm, and drain skillet.
• In a bowl, combine cornstarch, and broth until smooth, set aside.
• Add mustard, brown sugar, wine, vinegar, and celery seed to skillet.
• Cook and stir over medium heat until mixture is hot, and bubbly.
• Gradually add cornstarch mixture, and bring to a boil, cook and stir for 2 minutes or until thickened.
• Return bratwurst to pan, cook and stir for 1-2 minutes or until glazed.

SPICY GERMAN SAUSAGE

Steps:

• Cut the meat (and fat, if necessary) into chunks.
• Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm).
• Grind the meat and fat together twice, using a coarse blade.
• Add the spices to the meat and fat mixture and knead it in thoroughly.
• Cover and refrigerate at least a couple of hours or overnight.
• The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.

HOMEMADE BRATWURST

Steps:

• Cut the pork and beef into 2 inch cubes.
• Grind through a 1/4 inch grinding plate.
• If you do not have a meat grinder you can pulse it in your food processor in SMALL batches.
• In a small mixing bowl beat eggs and beer together until well blended.
• Add dry ingredients.
• In a large mixing bow combine the ground meat and wet mixture until well incorporated.
• Cover with plastic wrap and refrigerate 2 hours, up to 24.
• The longer the better.
• At this point you can either stuff into casings or wrap in 1 pound packages which is what I do, then freeze.