WISCONSIN BRATWURST RECIPE | ALLRECIPES
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 Pork Recipes
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 10 servings
Number Of Ingredients 6
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
BRATWURST RECIPE | ALLRECIPES
Learn how to make homemade bratwurst sausages with this step-by-step recipe. A German feast awaits!
Provided by Brandon
Categories German Recipes
Total Time 3 hours 20 minutes
Prep Time 1 hours 40 minutes
Cook Time 10 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place pork shoulder, hanger steak, and pork fat on a large plate in the freezer for 30 minutes. Place the meat grinder attachment in the freezer to make grinding easier.
- Cut pork shoulder, hanger steak, and pork fat into cubes. Pass through the cold meat grinder fitted with a medium plate.
- Combine ground meat mixture with beer, salt, garlic, red pepper flakes, pepper, caraway seeds, marjoram, nutmeg, allspice, and ginger in a large bowl. Mix with your hands until the mixture starts to congeal, 2 to 3 minutes.
- Cover mixture with plastic wrap and chill for 1 hour, or up to overnight.
- Soak hog casing in cold water for 30 minutes. Place the wide end of a sausage-stuffing funnel up against the kitchen faucet and run cold water through the inside of the casing.
- Thread the casing onto the funnel using the medium sausage-stuffing funnel attachment. Pass the pork mixture through the funnel, stopping as it starts to come out the other end. Tie the casing into a knot at the end. Pass remaining meat mixture through the funnel, supporting the sausage with your other hand. Tie the other end of the casing into a knot.
- Twist the casing at regular intervals to create individual links, alternating between clockwise and counterclockwise twists.
- Poke 2 or 3 small holes in each sausage with a metal skewer to allow air to escape during cooking.
- Heat a skillet over medium heat; cook bratwurst, turning occasionally, until cooked all the way through, 10 to 15 minutes.
Nutrition Facts : Calories 395.1 calories, CarbohydrateContent 2.3 g, CholesterolContent 69.3 mg, FatContent 35 g, FiberContent 0.6 g, ProteinContent 15.9 g, SaturatedFatContent 13.6 g, SodiumContent 911.8 mg, SugarContent 0.2 g
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