Homemade German Bratwurst Food

GERMAN BRATWURST

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.

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 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.

GERMAN BRATWURST

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.

GERMAN HOMEMADE BOCKWURST

Steps:

• Grind veal and pork 3 times.
• Chop suet fine.
• Combine the meat with suet, cream, chives, onion, and seasonings.
• Mix smoothly.
• Stuff into sheep casings.
• Tie in 4 or 5-inch lengths.
• Cover with hot water.
• Bring to a boil, then lower and heat and simmer 15 minutes.
• Serves 10 or more.
• Luchow's German Cookbook.

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.

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 BRATWURST

Steps:

• In a large skillet, cook bacon over medium heat until crisp.
• Using a slotted spoon, remove the bacon to paper towels, (save bacon for another use, then drain reserving 4 tablespoons of the bacon drippings.
• In the drippings, cook bratwurst for 10-15 minutes or until no longer pink.
• Remove, and keep warm, and drain skillet.
• In a bowl, combine cornstarch, and broth until smooth, set aside.
• Add 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, and bring to a boil, cook and stir for 2 minutes or until thickened.
• Return bratwurst to pan, cook and stir for 1-2 minutes or until glazed.