WHAT DO YOU SERVE WITH BRATS RECIPES

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CLASSIC VENISON BRATS | MEATEATER COOK



Classic Venison Brats | MeatEater Cook image

No deer camp is complete without a meal of venison bratwursts. This recipe adopts classic German flavors like ginger and nutmeg but employs wild game instead of veal. To serve this wiener Wisconsin-style, poach it in beer and onions before searing on the grill. Be sure to top it with sauerkraut and...

Provided by Danielle Prewett

Yield 5 lbs.

Number Of Ingredients 13

5 pounds of cubed meat and fat*
2 1/2 tbsp. kosher salt
2 tsp. white or black pepper
1 1/2 tsp. ginger
1 1/2 tsp. nutmeg or mace
1 1/2 tsp. marjoram or oregano
1 tsp. caraway seed (optional)
2 cloves of garlic, minced
8 oz. ice-cold milk or water
Sausage casings

Steps:

  • Prep. Soak casings in a big bowl of water for at least an hour or overnight before stuffing. If they are packed in salt, run cold water inside to rinse before soaking.
  • Grind. Combine the dry seasonings and mix with the diced venison cubes and diced pork fat cubes in a large bowl. Make some room in the freezer and place the meat inside to chill. The meat and fat must be very, very cold before grinding. Let chill for 30 minutes or longer, but don’t allow to freeze solid.
  • Use the large die attachment to grind the meat and fat. Return the mixture to the large bowl. Grind again, this time using the small die attachment.
  • Stir in the cold milk to make the bind. Mix with a large spoon or use your hands. You want the bind to stick together in a large ball and not crumble; the texture should feel tacky. When finished, place the mixture in the fridge to stay cold while you clean up the meat grinder and set up the sausage stuffer.
  • Stuff. Pull the casings out of the water and squeeze out any excess liquids. You still want the outside to be a little wet because it helps it slide better. Feed all of the casing over the stuffer’s tube, leaving a few inches off the end. Tie the end in a knot.
  • Feed the meat into the sausage stuffer. Keep feeding it through at a consistent pace as it extrudes the meat into the casing. Don’t overstuff. As the stuffer continues to extrude meat you can start to coil the sausage.
  • Form links by pinching at equal distances (about 7 inches) and twisting several times. Turn each link in alternating directions (or tie with butcher’s string). Do this throughout the entire casing. Refrigerate or freeze immediately afterward.
  • *You can use a classic sausage ratio of 30% fat by doing 3 1/2 pounds of venison and 1 1/2 pounds of pork fatback. If you want to cut in pork trim, use 3 pounds of venison, 1 pound of pork trim, and 1 pound of fatback.

BRATS AND SAUERKRAUT RECIPE - FOOD.COM - RECIPES, FOOD ...



Brats and Sauerkraut Recipe - Food.com - Recipes, Food ... image

Had this at a farm sell. The sauerkraut on top of the brat was just great! This can easily be made for a large crowd and keep in a roaster.

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons butter
3 onions, sliced
1 garlic clove
1 (11 ounce) can sauerkraut, don't drain
3 tablespoons brown sugar
1/2 teaspoon celery seed
1 bay leaf
6 bratwursts
6 hot dog buns

Steps:

  • Saute onions in butter.
  • When the onions are caramelized add garlic, saute for 1 minute.
  • Add undrained sauerkraut, sugar, celery seed and bay leaf.
  • Cover and simmer 1/2 hour.
  • Add meat and simmer for 45 minutes.
  • Serve on bun and top with sauerkraut.

Nutrition Facts : Calories 514, FatContent 32.6, SaturatedFatContent 12.7, CholesterolContent 78.2, SodiumContent 1341.6, CarbohydrateContent 38.2, FiberContent 3.5, SugarContent 12.7, ProteinContent 17

21+ SIDES TO SERVE WITH BRATS AND SAUERKRAUT FOR DINNER
2021-05-04 · Do you have a delicious recipe for brats and sauerkraut you want to make for dinner, but you have no idea what to serve with it? Whether you want to stick to classic German recipes or just want something simple you can whip up in a few minutes, there are a variety of great recipes that pair perfectly with sausage.
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