HOMEMADE BRATWURST
The following recipe will make about 5 pounds of great bratwurst at a fraction of the cost of buying it at the grocery store-give it a try! Try serving bratwurst burgers the next time you grill. Condiments range from the traditional-Kraut and a good German Mustard, to my favorite way which is mayo, German mustard, ketchup, thick slices of tomato and leaf lettuce on a crusty, grilled bun. Delish! Cooking time is the amount of time mixture sits in the fridge.
Provided by Diana Adcock
Categories Pork
Time P1DT30m
Yield 5 pounds
Number Of Ingredients 14
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.
BEER-SIMMERED BRATWURST
Provided by Bobby Flay | Bio & Top Recipes
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the grill for direct grilling, high heat.
- Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids.
- Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving.
HOMEMADE GERMAN BRATWURST
Enjoy the authentic taste of Germany through these delicious Bratwursts! Make a double batch, freeze them, and you can conveniently grab and grill a bratwurst any time the craving hits you!
Provided by Kimberly Killebrew
Categories Main Course
Time 2h
Number Of Ingredients 16
Steps:
- Combine the pork, fat and crushed ice in a bowl and then, working quickly, use a meat grinder to grind the mixture through a 1/4 inch (6mm) die. Preferably grind the meat mixture into a bowl set atop an ice bath to keep the meat cold. Grind half of the ground mixture a second time. Note: It is imperative that the meat be at a constant cold temperature so that the fat doesn't get too soft. You should be able to see clear definition between the lean meat the specks of fat in the ground mixture.Chill the meat in the refrigerator while you assemble the spice mixture.
- In a small bowl combine all the spices.Remove the ground meat from the fridge and place it on the stand mixer fitted with a paddle attachment. Add the spice mix and dry milk powder.Mix the meat mixture with the paddle for 3-4 minutes until threads begin to appear in the meat: If you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart. When you see this your meat is ready. *If the meat mixture is too dry and stiff, add a little ice water. You want a soft/smooth mixture that will easily go into the casings.*This is also the time to taste your sausage mixture so you can adjust the seasonings if needed. To do this, take a bit of the meat mixture, fry it up in a pan, taste it and adjust the seasonings if needed.Place the meat mixture back in the refrigerator while you prepare the casings.
- Thread your sausage stuffer with the prepared hog casings, fill the sausage stuffer with the meat mixture, and stuff the casings being careful to avoid air gaps while also being careful to not over-stuff the casings.Twist the sausages into links. Use a sausage pricker to prick any air bubbles out of the links.For best results chill the sausages overnight.
- To prepare the bratwursts, gently poach them in lightly salted water (place sausages in pot of water, gradually bring liquid to a light simmer/do NOT boil, and poach sausages until partially cooked, 3-4 minutes) and then fry or grill them. Once poached they will keep in the fridge, tightly wrapped, for up to a week.You can either freeze the Bratwursts raw prior to poaching (then thaw, poach, fry/grill) or freeze them once they're poached.
- This yields roughly 10 bratwursts depending on the size and diameter.
Nutrition Facts : ServingSize 1 bratwurst, Calories 421 kcal, Carbohydrate 2 g, Protein 28 g, Fat 34 g, SaturatedFat 12 g, Cholesterol 88 mg, Sodium 993 mg, Fiber 1 g, Sugar 2 g
BRATWURST BAKE
Make and share this Bratwurst Bake recipe from Food.com.
Provided by simplerich
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Rub the defrosted brats with the garlic and leave it stuck to the brats.
- Lay the brats in the bottom of a foil lined pan, leave enough foil on the sides to tent it over the brats later.
- Quarter the onion and apple and spread the pieces out over the brats.
- Sprinkle the pepper over the whole thing and seal the foil over the top.
- Bake in a 350 oven for an hour.
Nutrition Facts : Calories 307.8, Fat 24.9, SaturatedFat 8.5, Cholesterol 62.9, Sodium 720.3, Carbohydrate 8.7, Fiber 1.1, Sugar 3.9, Protein 12
ONE-SKILLET BRATWURST AND ONIONS
Steps:
- Heat a large cast iron skillet with a drizzle of canola oil over medium-high heat until it just starts to smoke.
- With a fork, poke a few holes on each side of the bratwurst sausage to keep them from bursting while they cook.
- Place the brats in the hot skillet, then place the onions around them.
- Stir the onions to spread them around and to coat with oil.
- Cook the brats for about 4 minutes per side, or until they are nicely browned.
- Carefully pour 1/2 cup water in the skillet, then immediately cover and reduce the heat to medium-low.
- Cook covered for about 10 more minutes, or until the internal temperature reaches 160 degrees.
- Remove the lid and the brats from the skillet.
- Increase the heat and season the onions with salt and continue to cook the onions for a few more minutes to reduce the liquid.
- Serve the sausages topped with the onions and your favorite mustard.
GERMAN BRATWURST
The bacon for this recipe can be used in the Sauerkraut Mashed Potatoes recipe included in this German meal. And what a tasty use for bacon drippings! The tangy mustard and brown sugar make this quick-and-easy German Bratwurst recipe from the Test Kitchen something special.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 425 calories, Fat 37g fat (13g saturated fat), Cholesterol 79mg cholesterol, Sodium 1046mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 14g protein.
WISCONSIN BRATWURST
This is the only way to cook bratwurst in Wisconsin. The brats are incredibly tasty! If you can get fresh bratwurst from a sausage shop, do it... it is worth the extra cost. Serve with brown mustard on substantial hoagie rolls, never on hot dog buns. Mustard is important and must always be stone ground. Add warm sauerkraut and ketchup, if you like. Chow down! Think about those Wisconsin summers! Listen to some polka!
Provided by Bob Cody
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
- Preheat grill for medium-high heat.
- Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.
Nutrition Facts : Calories 557.8 calories, Carbohydrate 10.4 g, Cholesterol 116 mg, Fat 44.9 g, Fiber 0.1 g, Protein 13.7 g, SaturatedFat 20.7 g, Sodium 907.6 mg, Sugar 0 g
BRATWURST STEWED WITH SAUERKRAUT
Wisconsin may be the cheese state, but bratwurst (ground meat sausages that are grilled, or in this case, pan-fried) are the state's culinary claim to fame. Due largely to residents' German ancestry, brats are a common site at butcher shops, restaurants and even baseball stadiums. (Madison, Wisconsin is home to an annual "Brat Fest") Michael Symon's simple recipe calls for the links to be cooked with onions, garlic and tangy sauerkraut and then served on a baguette.
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a large pan, heat oil over high heat. Brown bratwurst in oil and reduce heat to medium. Add onions and garlic and cook until lightly caramelized. Add stock, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. Remove from heat and stir in fresh dill. Serve on baguette.
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- Heat 1 tablespoon oil in a skillet/frying pan and add sliced onion and bacon. Sauté for a few minutes (about 3) before adding minced garlic. Stir until garlic releases its flavor, about a minute. Turn off the heat.
- In a mixing bowl, combine together sliced potatoes, remaining olive oil, salt, black pepper and thyme. Give everything a good toss to make sure the seasoning is evenly distributed.
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- Melt the butter in a large, non-stick frying pan over medium-high heat. Add the bratwurst and cook until brown on both sides, about 10 minutes.
- While the bratwurst are browning, place the diced potatoes or sweet potatoes in a medium-sized pot and cover with water. Bring to a boil over high heat then reduce the heat and simmer until the potatoes are tender, about 10 minutes. Drain then add the salt, pepper, and 2 tablespoons of the North Coast Organic Apple Juice and gently mash. You want to keep some chunks.
- When the bratwurst is brown on both sides, remove it from the pan then add the onion. Cook until the onion begins to brown then add the sauerkraut and mix well. Add the bratwurst to the pan then pour the remaining 2 cups of North Coast Organic Apple Juice over the top. Cover the pan and cook for 20 minutes. Remove the cover and cook for another 10 minutes, or until the pan is mostly dry.
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- Stone Ground Mustard. Let’s start with the basics. You can’t buy brats without getting mustard too. You just can’t, it’s an unspoken rule in the world of sausages.
- Grilled Onions. Onions may seem like such a simple ingredient, but brats are already so yummy, you don’t need anything grand to elevate its flavors. Onions have such a sharp, unique flavor, they work as a spectacular garnish whether raw or sauteed.
- Sauerkraut. Here’s another classic pairing: bratwurst and sauerkraut. If you’re a bratwurst traditionalist, you won’t be able to eat your sausage without this fermented cabbage dish.
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- In a cast iron or heavy bottomed skillet, melt the butter over medium high heat. Add the onion and caraway seeds and cook for 5 minutes or until the onions begin to soften. Season with kosher salt. Nestle the bratwurst in the onions, add the bottle of ale and bring to a low boil. Reduce the heat to a simmer and cook for 30-40 minutes, turning the brats occasionally.
- To finish the bratwurst on the stove, transfer the onions and beer broth to a bowl and set aside. Add the brats back to the skillet and increase the heat to medium high. Brown the sausages evenly on all sides, adding a little more butter or oil if needed. Add the onions and beer broth back to the skillet and keep warm.
- To finish the bratwurst on the grill, preheat the grill to medium-high heat. Cook the bratwurst sausages on the grill for 2-4 minutes per side or until browned on all sides. Add back to skillet with the onions and beer and keep warm.
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