Homemade Bratwurst Aip Recipe 435 Food

HOMEMADE GERMAN BRATWURST

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.

HOMEMADE BRATWURST {AIP} RECIPE - (4.3/5)

Steps:

• Grind the meats and suet all together using the coarse plate {the largest diameter for Kitchen Aid machines}. In a small bowl, mix together the salt, marjoram, ginger, and mace. Sprinkle seasoning mixture over the ground meat and suet and mix thoroughly. Cover and pop in the fridge for 30 minutes. Meanwhile, switch to the sausage maker attachment and load the soaked and well-rinsed casing onto the tube. I have found it's best to run some of the meat through before it comes out before tying off the casing to prevent air bubbles. Continue loading ground meat as the machine pumps out the spiced meat mixture. Work slowly to get a plump sausage, but careful so the casing does not burst. Continue until the casing is filled, tie off the end. If you have any leftover mixture you can assemble sausage patties. Twist the sausage in four-inch lengths. Refrigerate and use within two days or freeze. To cook: In a large cast iron skillet, place 4 bratwurst sausages with 1 TB rendered bacon fat, tallow or lard, and ¾ cup filtered water. The combination of water and fat allows you to slowly heat the bratwurst and cook evenly while crisping the edges. On my stove top I use the notch below medium heat. Once the water is evaporated and one side begins to get color, flip the brats and finish cooking. Remove from heat and serve with sauerkraut or horseradish {check the ingredients if using store-bought}... or both!

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.

HOMEMADE BRATWURST (GERMAN PORK & VEAL SAUSAGES)

Steps:

• You will need to have a meat grinder and butcher's twine to prepare this recipe.
• Make sure all visible fat and gristle has been trimmed from the meats.
• Cut meat into very small pieces, then place in a bowl with salt, nutmeg, and mace and mix to combine.
• Put the meat mixture through a very clean meat grinder three times.
• Mix the ground meat mixture with 1/2 cup water.
• Stuff casings, being careful not to tear, tying ends with butcher twine.
• The number and size of sausages you can make will depend on how small or large the casings you purchased are.
• To cook the bratwurst, set sausages into a pot and fill with enough cold water to cover.
• Bring to a boil, then immediately remove from the heat.
• Let stand 3-5 minutes, or until firm.
• Drain water.
• Pour some milk into a bowl and dip each bratwurst into the milk.
• Set dipped bratwurst onto a greased broiler pan and broil or grill until golden brown under low-medium (300-350°F if broiling) heat for about 15-20 minutes or until cooked through.
• Makes enough filling for 4-6 servings.
• They should be stuffed and cooked the same day.

GERMAN HOMEMADE BRATWURST

Steps:

• Combine all ingredients; put through grinder 3 times.
• Mix with about 1/2 cup water; fill pork casings.
• BROILED BRATWURST: Cover bratwurst with hot water.
• Bring to a boil and remove from heat immediately.
• Let stand in the hot water a few minutes until firm.
• Drain; dip bratwurst in milk.
• Place in broiler and cook until golden brown under low to moderate heat.
• Serves 4.
• Luchow's German Cookbook.

BRATWURST - HOMEMADE

Steps:

• First cube all the meat, toss tegether and grind meat through 3/16 inch plate.
• Mix all the seasoning together, sifting the powders to make sure there are no clumps. Mix well.
• Add the liquid to the dry season mix and use a wisk to mix well.
• Add the liquid mixture to the ground meat and using your hands mix very thoroughly (you may want to use latex gloves, although I don't).
• Chill in the freezer for about an hour, stirring loosely about every 20 minutes.
• Mix again with hands and grind through a 1/4 inch plate.
• At this point I like to make a small patty and pan fry it to taste for changes.
• Stuff into casings.