SHEBOYGAN BRATS
I like making this sausage with wild turkey because it gives me that nice white color -- veal would be traditional, but I don't use veal at home. You can do this with any white meat bird, too, such as pheasant or chukar or partridge. Of course an all-pork white brat is also pretty common. I do everything in grams here because you really do need some precision, especially with salt. If you don't own a kitchen scale, get one. You can alter the seasonings if you want, but this is a pretty fair re-creation of the Sheboygan brats I ate when I lived in Wisconsin, so try it this way first before you tinker.
Provided by Hank Shaw
Categories Cured Meat
Time 1h50m
Number Of Ingredients 13
Steps:
- Get out about 10 feet of hog casings and soak them in warm water.
- Cut the meat and fat into chunks you can fit into your meat grinder. Mix together the salt, pepper, marjoram, ginger and nutmeg, then mix this with the meat and fat until every piece has a little on it. Refrigerate overnight if you want, but let it marinate at least an hour or so; this helps develop myosin in the mixture, which helps the texture of the finished sausage. When you are ready to grind, put the meat in the freezer until it is between 30°F and 40°F. Put your grinder parts (auger, dies, blades, etc) in the freezer, too, and put a bowl in the fridge.
- Grind one-third of the mixture through the coarse die on your grinder, and the rest through the fine die. This creates a more interesting texture. If your meat mixture is still at 35°F or colder, you can go right to binding. If it has heated up, you need to chill everything back down. Use this time to clean up the grinder.
- Once the meat is cold, put it in a large bin or bowl and add the dry milk, caraway, mustard seed, egg white and heavy cream. Mix well with your (very clean) hands for 2 to 3 minutes - a good indicator of temperature is that your hands should ache with cold when you do this. You want to to mix until the meat binds to itself. You can also do this in a stand mixer set on its lowest setting, but I find you don't get as good a bind as you do when you do this by hand.
- You now have bratwurst. To make links, put the loose sausage into a stuffer and thread a casing onto it. Stuffing sausage is easier with two people, one to fill the links, the other to coil, but I do it solo all the time. Stuff the links well but not super-tight, as you will not be able to tie them off later if they are too full. Don't worry about air pockets yet. Stuff the whole casing, leaving lots of room on either end to tie them off; I leave at least three inches of unstuffed casing on either end of the coil.
- To form the individual links, tie off one end of the coil. Now pinch off two links of about six inches long. Rotate the link between your hands forward a few times. (This video shows how I make links.) Look for air pockets. To remove them, set a large needle or a sausage pricker into a stovetop burner until it glows (this sterilizes it), then pierce the casing at the air pockets. Twist the links a little and gently compress them until they are nice and tight. Repeat this process with the rest of the sausage.
- Poach your links to set the sausage. Get a large pot of water to about 160°F, which is steaming. Gently poach your sausage in this for 20 to 30 minutes. Don't let the water get too hot. Take the sausages out and plunge them into a big bowl of ice water to stop the cooking.
- Hang your links for an hour or so to dry. Once you've taken the links down, they can be refrigerated for up to a week, or frozen for up to a year.
Nutrition Facts : Calories 102 kcal, Carbohydrate 5 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 758 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
MAKE AHEAD GRILLED BRATS AND BEER WISCONSIN STYLE
These are great to make ahead for cookouts or tailgating. Especially if you need the grill for other foods. They can be reheated in a foil pan on the grill, in the oven or in a crock pot. They can be made a day ahead, the morning of, or served right away. You need fresh bratwurst for this, not the smoked or white colored sausage. We've already made 100 of these ahead for large groups.
Provided by Always in the kitch
Categories Pork
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Place brats in large saucepan and cover with 4 cans of beer.
- Bring to boil.
- Lower temperature and simmer for 10 minutes.
- Meanwhile saute sliced onions in olive oil or margarine.
- Cover and cook slow, turning onions often till tender.
- Do not caramelize.
- Drain bratwurst and place on hot grill.
- Gas or charcoal.
- Brown evenly on all sides.
- Watch closely.
- The sausage fat can cause flare-ups.
- Remove from grill, when browned.
- Place in foil pan, or oven ready pan, or crock pot, along with onions and remaining beer. (Add more beer if necessary to cover).
- Refrigerate, until one hour before eating.
- Reheat slowly for an hour.
- If you plan to serve immediately after grilling, heat the remaining beer and onions before adding grilled bratwurst.
DO-AHEAD SHEBOYGAN "BRATS"
Categories Beer Marinate Sausage Summer Oktoberfest Tailgating Grill Grill/Barbecue Gourmet
Yield Serves 6
Number Of Ingredients 9
Steps:
- Prepare grill.
- Grill bratwursts on an oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until cooked through and dark golden brown, about 20 minutes.
- While bratwursts are cooking, in a 3-quart saucepan heat beer, butter, and onions, stirring occasionally, until warm. Keep marinade warm over low heat.
- Transfer grilled bratwursts to pan and let stand in marinade until ready to serve 15 to 20 minutes.
- Remove bratwursts from marinade with tongs. Put a pair of "brats," cut in half lengthwise and stacked on each roll.
- With a slotted spoon put onions from marinade on brats.
- Apply your chosen accompaniments to brats.
SHEBOYGAN BEER AND BRAT STEW
Since I'm a native of Sheboygan, WI, where beer, brats and cheese are the traditional fare, I felt that I needed to create a dish that reminds me of home.
Provided by Annie Michelle
Categories Stew
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Slice brats into bite-size pieces and place in a kettle.
- Pour beer over brats and place in refrigerator to marinate for at least 3 hours.
- Cut potatoes into bite-size pieces and place inside slow cooker.
- Add just enough water to cover potatoes.
- Stir in beef seasoning packet.
- Stir in Cream of Onion soup.
- Cook until potatoes are tender. (This will take around 3 hours at the low setting.) Be sure to stir occasionally.
- When potatoes are tender, heat brats in beer to a rolling boil.
- Boil for 3 minutes while stirring.
- Pour about 3/4 cup of boiled beer into potato mixture. (This doesn't need to be measured nor exact. Add to gain the consistency that you desire.).
- Drain remaining beer from kettle and brown bratwurst pieces.
- Add cheese to potato mixture.
- Add browned brats to potato mixture.
- Add pepper to taste.
- Stir well and serve.
Nutrition Facts : Calories 689.1, Fat 39.7, SaturatedFat 17.2, Cholesterol 108.6, Sodium 1449.8, Carbohydrate 50.6, Fiber 5.2, Sugar 3.9, Protein 27.2
SHEBOYGAN GRILLED BRATS
Growing up on a lake in the Sheboygan area, this was a standard way that the German folks would grill their brats. We always served them on the old-fashioned hard rolls. By finishing them in the beer sauce they just get better and better. Though it's expensive, on special occasions I use a dark beer which is not German at all: Guinness Irish Stout. Around our house, we eat them with ketchup and mustard, and the cooked onions from the brat sauce.
Provided by PBFITZ
Categories Meat and Poultry Recipes Pork Sausage
Time 52m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill.
- Grill the bratwursts for 30 to 35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10 to 15 minutes. Serve hot with onions on the rolls.
Nutrition Facts : Calories 534.4 calories, Carbohydrate 31.3 g, Cholesterol 79.4 mg, Fat 33 g, Fiber 1.3 g, Protein 17.5 g, SaturatedFat 12.5 g, Sodium 1013.6 mg, Sugar 3.6 g
HOW TO BOIL BRATS IN BEER
In short, if you wonder how to boil brats in beer, it is as easy as chopping veggies, browning them, putting your brats in a cooking pot, and start boiling with beer instead of water. The only trick may be how long to boil brats in beer, which depends on whether or not you're planning to grill.
Provided by Vera Stetsenko
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Cut vegetables and brown them on a pot
- Add your brats to the pot
- Add one liter of beer
- Add salt, pepper, and spices
- Stir and let it boil
Nutrition Facts : Calories 230 kcal, ServingSize 1 serving
SHEBOYGAN-STYLE BEER-SOAKED "BRATS"
Categories Beer Onion Sausage Summer Oktoberfest Tailgating Gourmet
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a large deep heavy skillet stir together beer, mustard, and ketchup.
- Cut 1 onion into thick slices and add to beer mixture.
- Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes.
- Prepare gill.
- Remove bratwursts from beer mixture, discarding beer mixture. Cut remaining 3 onions into thick slices, keeping slices intact.
- Grill bratwursts with onion slices on an oiled rack set 5 to 6 inches over glowing coals, turning onions once, until bratwursts are cooked through and golden brown and onions are cooked through, about 5 minutes.
- Put a pair of "brats," cut in half lengthwise and stacked, on each roll.
- Top brats with grilled onion, pickles, and mustard.
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