GERMAN BRATWURST
Paying close attention to the details needed for making great sausages, these bratwurst come out just as juicy and well seasoned as could be, with an ideal smooth, emulsified texture.
Provided by Joshua Bousel
Time 2h15m
Yield 12 servings
Number Of Ingredients 15
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.
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
HOMEMADE BRATWURST (GERMAN PORK & VEAL SAUSAGES)
This is how to make your own German sausages at home. This recipe is adapted from "Luchow's German Festival Cookbook." I have never personally made this recipe and I am posting this by request.
Provided by HeatherFeather
Categories Veal
Time 46m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 390.4, Fat 22.1, SaturatedFat 8.2, Cholesterol 164.4, Sodium 1022, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 44.4
GERMAN HOMEMADE BRATWURST
Make and share this German Homemade Bratwurst recipe from Food.com.
Provided by Olha7397
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 324.8, Fat 19.9, SaturatedFat 7.2, Cholesterol 114.5, Sodium 966.6, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 33.6
VEAL SAUSAGE
Provided by Michael Symon : Food Network
Time 2h
Yield 8 six-inch links
Number Of Ingredients 14
Steps:
- Heat the olive oil in a medium skillet over medium-low heat. Add the garlic and shallot and cook until translucent, about 2 minutes. Remove from the heat and let cool completely.
- Combine the veal and pork fatback with the shallot mixture, red pepper flakes, fennel seeds, coriander, sugar and 1 tablespoon salt in a large bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
- At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
- Using your meat grinder, grind the marinated meat mixture twice through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer and beat on medium speed using the chilled paddle attachment, 45 to 60 seconds. Refrigerate until ready to use.
- Stuff the sausages (see Cook's Note) and, for best results, refrigerate overnight.
- Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 150 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Serve with cornichons, mustard and bread.
- If you don't have time to stuff sausage links, cook the sausage mixture loose in a skillet or form it into patties for grilling or pan-frying.
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.
FRESH BRATWURST WISCONSIN STYLE
Here's my version of veal and pork bratwurst. Although this fresh sausage recipe is time-consuming to make, it's the best! You can lower the fat content by adding the optional raw potato. This method is for a food processor, but you can also use a meat grinder. You can also stuff the mixture into sausage casings.
Provided by LECHEFRENE
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 11h10m
Yield 16
Number Of Ingredients 11
Steps:
- Cut the pork butt, veal, and fat into 1 inch cubes. Spread on a plate, and place in the freezer for 10 minutes to make it easier to chop. Place food processor bowl and blade in the freezer as well for the same amount of time.
- Set up the food processor and add just enough meat to cover the blade. Pulse to form chunks about 3/8 inch in size. Repeat with remaining meat. Process the fat into smaller pieces, about 1/4 inch, and mix it with the meat.
- Put the chopped meat and fat into a large bowl. Season with salt and pepper, sugar, mustard and mustard seed, nutmeg, and sage. Pour in cold milk, and add grated potatoes if desired. Mix together with your hands.
- Make a small patty of the sausage mixture, and fry it in a small pan over medium heat. Taste, and adjust seasonings of the sausage mix if necessary. Cover bowl, and refrigerate for 8 hours to improve flavor before cooking as desired.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 4.2 g, Cholesterol 52.2 mg, Fat 7.1 g, Fiber 0.6 g, Protein 13.6 g, SaturatedFat 2.5 g, Sodium 491.8 mg, Sugar 0.6 g
More about "homemade bratwurst german pork veal sausages food"
HOMEMADE AUTHENTIC GERMAN BRATWURST - …
From petitegourmets.com
4.5/5 (4)Total Time 2 hrsCategory AppetizerCalories 421 per serving
BRATWURST-GERMAN | RECIPE | BRATWURST, HOMEMADE SAUSAGE ...
From pinterest.ca
BRATWURST RECIPE - VIATRAVELERS.COM
From viatravelers.com
BRATWURST SAUSAGE - CHOWHOUND
From greatist.com
HOMEMADE BRATWURST - CURIOUS CUISINIERE
From curiouscuisiniere.com
GRILL BRATWURST RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HOMEMADE BRATWURST RECIPE | CDKITCHEN.COM
From cdkitchen.com
NüRNBERG BRATWURST | RECIPE | BRATWURST RECIPES, SAUSAGE ...
From pinterest.ca
GERMAN VEAL SAUSAGE RECIPE - FOOD NEWS
From foodnewsnews.com
12 TYPES OF GERMAN SAUSAGES - THE SPRUCE EATS
From thespruceeats.com
GERMAN SAUSAGE RECIPES MADE JUST LIKE OMA
From quick-german-recipes.com
HOMEMADE BRATWURST – GERMAN SAUSAGE RECIPES - MASTERCOOK
From mastercook.com
HOW TO MAKE BRATWURST SAUSAGES - A STEP-BY-STEP GUIDE
From wurstcircle.com
BRATWURST RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
GERMAN BRATWURST PORK SAUSAGE - ALL INFORMATION ABOUT ...
From therecipes.info
BEST SITES ABOUT HOMEMADE BRATWURST SAUSAGE RECIPES
From great-recipe.com
HOMEMADE BRATWURST GERMAN PORK VEAL SAUSAGES RECIPE ...
From webetutorial.com
BRATWURST WITH PORK AND VEAL - ALL NATURAL SAUSAGE
From charcutnuvo.com
HOMEMADE GERMAN BRATWURST - TASTE OF ARTISAN
From tasteofartisan.com
NüRNBERG BRATWURST RECIPE | RECIPELAND
From recipeland.com
CONNECT WITH YOUR GERMAN ROOTS WITH THIS GUIDE ON HOW TO ...
From texasrealfood.com
THE 9 BEST WURST RECIPES - FOOD & WINE
From foodandwine.com
RECIPE FOR HOMEMADE BRATWURST - CHICKEN FRIED KITCHEN
From chickenfriedkitchen.com
HOMEMADE BRATWURST, THE BEST OF THE WURST
From amazingribs.com
HOMEMADE BRATWURST - COPYKAT RECIPES
From copykat.com
RECIPE FOR GERMAN BRATWURST SAUSAGE - CREATE THE MOST ...
From recipeshappy.com
BRATWURST-GERMAN - MEATS AND SAUSAGES
From meatsandsausages.com
BRATWURST RECIPE - GERMAN CULTURE
From germanculture.com.ua
HOMEMADE BRATWURST SAUSAGE RECIPE - BARBECUE SMOKER RECIPES
From barbecue-smoker-recipes.com
GERMAN BRATWURST PORK SAUSAGE RECIPE - RECIPELAND.COM
From recipeland.com
HOMEMADE BRATWURST - CHAD CHANDLER
From chadchandler.com
BRATWURST RECIPE - GERMANY TOURISM AND TRAVEL BY ...
From everythingaboutgermany.com
HOW TO COOK VEAL BRATWURST - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HOMEMADE GERMAN BRATWURST - FOOD NEWS
From foodnewsnews.com
CAN I SUBSTITUTE BRATWURST FOR ITALIAN SAUSAGE? 2022 ...
From hardquestionstoanswer.com
VEAL SAUSAGE - SUPER TASTY & EASY VEAL BRATWURST
From wurstcircle.com
BRATWURST RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love