Bratwurst (Farmer Style)
4 SERVINGS
Ingredients:
19 ounces Lean boneless pork butt, in 1-inch (2.5 cm) cubes
13 ounces Veal, in 1-inch (2.5 cm) cubes
2 teaspoons Pickling salt
1 teaspoon Onion salt
1 teaspoon White pepper
1 teaspoon Ground marjoram
1 teaspoon Parsley, chopped
1/2 teaspoon Grated nutmeg
1/2 teaspoon Celery seed
1/4 teaspoon Ground ginger
1/4 teaspoon Ground mace
1/4 teaspoon Ground cardamom (optional)
4 ounces, Crushed ice
As needed Pork or sheep casing
2 tablespoons Onion, chopped
Method:
Grind meat through a 3/16-inch (.4 cm) plate of a meat grinder.
Combine all the ingredients except the onion, ice, and casings. Mix well. Chill in freezer for 30 minutes.
Chill all the grinder parts.
Mix meat again and grind through the 1/4-inch (.6 cm) plate with onion.
Place ground meat into a food processor and add crushed ice while blending, 30 to 60 seconds.
Stuff mixture into casings and air-dry for 30 minutes or until dry to the touch.
To cook, simmer in beer or water for 20 minutes; drain. Or grill bratwurst, until browned, about 10 minutes.
Chef Tips:
One important point: Don’t ever boil bratwurst! You may see recipes that call for parboiling or boiling. Boiling will cause the casings to burst. Instead, always simmer. Bratwurst can also be pan-fried. Nevertheless, at a Wisconsin “brat fry,” the bratwurst are cooked on a grate over charcoal, usually on a kettle grill. Bratwurst is made from pork and veal typically in a 60 percent pork to 40 percent veal ratio. Authentic bratwurst is a fresh sausage, which must be cooked thoroughly before eating.
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