HOMEMADE GERMAN BRATWURST RECIPE :: THE MEATWAVE
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
Total Time 2 hours 15 minutes
Prep Time 1 hours
Cook Time 15 minutes
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.
OKTOBERFEST BRATS WITH MUSTARD SAUCE RECIPE: HOW TO MAKE IT
I come from a town with a big German heritage, and each year we have a huge celebration for Oktoberfest. This recipe packs in all the traditional German flavors my whole family loves. —Deborah Pennington, Decatur, Alabama
Provided by Taste of Home
Categories Dinner
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 7
Steps:
- For sauce, mix first 5 ingredients. Cut each bratwurst into thirds; thread onto 4 metal or soaked wooden skewers., Grill brats, covered, over medium heat until golden brown and heated through, 7-10 minutes, turning occasionally. Serve with sauerkraut and sauce.
Nutrition Facts : Calories 341 calories, FatContent 28g fat (10g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 1539mg sodium, CarbohydrateContent 9g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 14g protein.
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