CALORIES BRATWURST RECIPES

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WISCONSIN BRATWURST RECIPE | ALLRECIPES



Wisconsin Bratwurst Recipe | Allrecipes image

This is the only way to cook bratwurst in Wisconsin. The brats are incredibly tasty! If you can get fresh bratwurst from a sausage shop, do it... it is worth the extra cost. Serve with brown mustard on substantial hoagie rolls, never on hot dog buns. Mustard is important and must always be stone ground. Add warm sauerkraut and ketchup, if you like. Chow down! Think about those Wisconsin summers! Listen to some polka!

Provided by Bob Cody

Categories     Meat and Poultry    Pork

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 10 servings

Number Of Ingredients 6

2 pounds fresh bratwurst sausages
2 onions, thinly sliced
1 cup butter
6 (12 fluid ounce) cans or bottles beer
1?½ teaspoons ground black pepper
10 hoagie rolls

Steps:

  • Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
  • Preheat grill for medium-high heat.
  • Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.

Nutrition Facts : Calories 557.8 calories, CarbohydrateContent 10.4 g, CholesterolContent 116 mg, FatContent 44.9 g, FiberContent 0.1 g, ProteinContent 13.7 g, SaturatedFatContent 20.7 g, SodiumContent 907.6 mg, SugarContent 0 g

HOMEMADE BRATWURST RECIPE - FOOD.COM



Homemade Bratwurst Recipe - Food.com image

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.

Total Time 24 hours 30 minutes

Prep Time 30 minutes

Cook Time 24 hours

Yield 5 pounds

Number Of Ingredients 14

3 lbs pork (I use butt as the fat ratio is perfect)
2 lbs lean beef
2 eggs
1 cup beer
1 1/2 teaspoons black pepper, ground
1 teaspoon cayenne pepper
1 teaspoon paprika (I use smoked)
1/2 teaspoon nutmeg
1 tablespoon dry mustard (I use Colemans)
1 tablespoon coriander
1 teaspoon sage, ground
5 teaspoons salt
2 teaspoons sugar, white
2 teaspoons onion powder

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.

Nutrition Facts : Calories 944.4, FatContent 48.5, SaturatedFatContent 18.3, CholesterolContent 429.9, SodiumContent 2653.9, CarbohydrateContent 5.7, FiberContent 0.8, SugarContent 2.1, ProteinContent 113

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