PAN-FRIED WEISSWURST RECIPE - (3.9/5)
Provided by ltrodrigu
Number Of Ingredients 3
Steps:
- Heat oil in a large skillet over medium heat. Prick holes in sausages with a fork to prevent them from bursting. Cook sausages, turning occasionally, until golden brown and heated through, about 10 minutes. Serve with potato salad.
FINE SWISS WEISSWURST
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine veal with salt and sugar. Grind meat and jowl fat through the fine plate of heavy duty grinder.
- Keep meat and jowl fat separate. Chill well. Place ground meat in food processor, add ice. Sprinkle spice mixture over ice. Process mixture till very cold, 30 degrees on thermometer. Stop machine, scrape down sides. Continue processing till temperature rises to 40 degrees (the longer it takes, the finer the sausage.) Mixture should resemble cake batter. Add jowl fat and process till mixture reaches 45 degrees. (emulsion occurs now) Add non-fat milk powder and process till mixture reaches 58 degrees.
- To stuff casings: Fill a commercial sausage stuffer evenly with mixture, making sure there are no air-pockets. Stuff hog casings, not too tight, tie off with fine kitchen string.
- Poach sausages in a shallow pan of simmering water (water should be 165 degrees), un till internal temperature of meat is 155 degrees. (Don't boil, casings can split) Remove sausages to ice bath when cooked. When internal temp. reaches 60 degrees remove from water: Cook, fry or grill and serve.
- Recommended Wine: 1992 Niersteiner Rosenberg Silvaner Trocken, Weingut athildenhof Freiherr Heyl zu Herrnsheim
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 the lard in a small pan and cook the onions until soft. Do not brown them. Let them cool to room temperature, or refrigerate them. This can be done up to a day in advance.
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