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Classic German Brat

post #1 of 16
Thread Starter 
Looking for a Classic German Brat recipe.

I have managed to lose the one I had. I can pull one from the net, but would like to see if there are any tried and true ones here.

Thank you
post #2 of 16
Classic Nürnberger Bratwürste

Add the following to one kilo of ground pork;

18g Salt

2g Ground White Pepper

0.5g Mace

0.5g Nutmeg

1g Marjoram

Grind the meat through a 6mm or 4.5mm plate and then add all the spices and salt and mix well before passing through the grinder a second time. Stuff into sheep's casings and grill over beechwood.


~Martin
post #3 of 16

Hello Martin.

 

I'm new to sausage stuffing.   I'm trying to collect a list of the best sausage recipes.  I noticed your recipe doesn't have any cure in it.  I'm assuming by that, that it doesn't smoke, it just cases and goes in the freezer? 

 

Thank you for you time.

Wes

post #4 of 16

They are fresh sausages. You can smoke them to eat just make sure you follow the 40 - 140 rule. I smoke fresh sausages too they will be up to temp way before that - just don't render the fat out of them or they will dry out just like over grilling...

post #5 of 16

Glad you asked that Jarjar and thanks for answering Martin.

 

Copied and filed with my ever growing list of recipes.

 

Bill

post #6 of 16

For 5 lbs

 

5 lb pork shoulder or butt

2.5 T kosher salt

1.5 T rubbed sage

2.5 t ground white pepper

1.5 t black pepper

1/4 t mace

1/4 t ground celery seed

(OPT) 2 oz red wine

3/4 cup ice cold distilled water

Hog casing

 

 

Mix salt, sage, both peppers, mace and celery seed, set aside

Cut and cube pork for grinding. Mix the dry into the cubed pork until evenly coated.

Grind seasoned pork thru either med or fine plate (your choice) Add water to the ground meat and mix by hand or with a mixer for 3-4 mins.

Make small test patty, fry and adjust to your taste before stuffing

post #7 of 16
Quote:
Originally Posted by Wes W View Post

Hello Martin.

I'm new to sausage stuffing.   I'm trying to collect a list of the best sausage recipes.  I noticed your recipe doesn't have any cure in it.  I'm assuming by that, that it doesn't smoke, it just cases and goes in the freezer? 

Thank you for you time.
Wes

Yeah, Nuremburg Bratwurst are a small fresh sausage, grilled over beechwood.
They're mildly seasoned.


~Martin
post #8 of 16

From a good friend of mine.

His parents & Grandparents came to USA from Germany, during WW II.  Their "old world recipes" are so-o-o good! 

Even when they are tweaked with a bit of modern stuff!

 

( I've made these and they are awesome! ) Both recipes are good, but I prefer the German Style, and I do add 1/4 cup of Paprika. (sweet or hot as you like) to the German one for some color.

 

German Brats - 10 lb. recipe,

10 lb ground pork butt
1/2 pint ice water
3 whole eggs
2 cups powdered milk
1 T. ground pepper
1 t. ground ginger
1 T. fresh ground nutmeg
1 T. mace
1/2 t. ground allspice
5 T. salt


thoroughly mix all ingredients, and wrap tightly in a plastic bag, refrigerate over night, the following day, add one more 1/2 pint of ice water, mix thoroughly again, to moisten, stuff into casings, and freeze, or cook fresh within two days.

The Hungarian version

10 lb. ground pork butt
1/2 pint cold ice water
3 whole eggs
2 cups powdered milk
1 T ground pepper
1/2 t ground ginger
1 & 1/2 t. ground nutmeg
2 t ground mace
5 T salt
4 T minced garlic
1 & 1/2 cups paprika (or until desired color is reached)

place minced garlic in one half pint ice water, allow to soak over night, the following day, mix all ingredients thoroughly, place in a plastic bag, seal tightly and allow to sit over night, the following day add 1/2 cup ice water, and mix thoroughly, press into casings, freeze, or cook fresh within two days.

 

A tip on freezing sausage, wrap each link individually in plastic wrap tightly, then wrap in freezer wrap, as many links per package as you prefer,

Another tip, make some links at 6 inches long for hot dog buns, like a lunch size,

and then some lengths in 10 inch lengths for dinner size portions.


Guten essen! mein fruends,mike
------------------------------------
IF... GRINDING YOU OWN MEAT......

Grind the meat thru a 5/8" plate first!  Then add ingredients and then grind thru a 3/8" plate.  Chill between grinds, and clean grinder between grinds.  The best way to clean and dry your plates, is in hot soapy water, then rinse, shake out and then put them on a hot burner grate on your stovetop with the heat off.  Then chill them well, before using again.


Edited by fpmich - 9/23/13 at 3:59am
post #9 of 16
Thread Starter 

Good timing Frank...... We are getting a grinder and stuffer for some deer this season. I will have to make these. I love old school recipes...... I am getting couple books from my Great Great Grand Parents with crazy measurements and all..... pinch, hand-full, about this or that and my favorite a dash.....

post #10 of 16

Yep, you can't beat old school for basic flavor and goodness.  Today it seems like people try to pack WAY TOO MANY flavors into what should be, a simple food.

 

I only have a hand grinder ( which Mike gave me for free) for both grinding and stuffing.  Wife AND my arms are tired at end of 10 lb.  After the 1st grind, the 2nd grind, and then 3rd time though with the stuffing grind, you've basically ground 30 lb.  No wonder we're tired!  LOL

 

My friend Mike is one heck of a cook.  He can do anything with nothing.  I'm not kidding.  He's awesome!  Too bad he lives so far from me, or I'd be at his door 4 times a week, begging for leftovers.  LOL  He's a great guy.  He cooks, cans, smokes, dries foods, and hunts wild food, like meat, plants & mushrooms.  He's taught me a lot, even when he didn't know it.


Edited by fpmich - 9/23/13 at 4:18am
post #11 of 16

So...your not adding any cure?

post #12 of 16
Quote:
Originally Posted by Ribwizzard View Post
 

So...your not adding any cure?

 

If I may answer, since I saw this and you're online now....In my limited understanding of the sausage world Bratwurst is a sausage to be eaten fresh, not smoked first (although some do) so the cure is not needed. Some can be left out for a week or less in the fridge to be eaten after grilling, beer poaching or pan frying etc and the rest is usually vac-packed and frozen for future use. Now, I think some do/will use a cure if it will not be frozen fairly quickly so it lasts longer in the fridge but most recipes do not call for cure to be added.......Willie 

post #13 of 16
Quote:
Originally Posted by fpmich View Post
 

From a good friend of mine.

His parents & Grandparents came to USA from Germany, during WW II.  Their "old world recipes" are so-o-o good! 

Even when they are tweaked with a bit of modern stuff!

 

( I've made these and they are awesome! ) Both recipes are good, but I prefer the German Style, and I do add 1/4 cup of Paprika. (sweet or hot as you like) to the German one for some color.

 

German Brats - 10 lb. recipe,

10 lb ground pork butt
1/2 pint ice water
3 whole eggs
2 cups powdered milk
1 T. ground pepper
1 t. ground ginger
1 T. fresh ground nutmeg
1 T. mace
1/2 t. ground allspice
5 T. salt


thoroughly mix all ingredients, and wrap tightly in a plastic bag, refrigerate over night, the following day, add one more 1/2 pint of ice water, mix thoroughly again, to moisten, stuff into casings, and freeze, or cook fresh within two days.

The Hungarian version

10 lb. ground pork butt
1/2 pint cold ice water
3 whole eggs
2 cups powdered milk
1 T ground pepper
1/2 t ground ginger
1 & 1/2 t. ground nutmeg
2 t ground mace
5 T salt
4 T minced garlic
1 & 1/2 cups paprika (or until desired color is reached)

place minced garlic in one half pint ice water, allow to soak over night, the following day, mix all ingredients thoroughly, place in a plastic bag, seal tightly and allow to sit over night, the following day add 1/2 cup ice water, and mix thoroughly, press into casings, freeze, or cook fresh within two days.

 

A tip on freezing sausage, wrap each link individually in plastic wrap tightly, then wrap in freezer wrap, as many links per package as you prefer,

Another tip, make some links at 6 inches long for hot dog buns, like a lunch size,

and then some lengths in 10 inch lengths for dinner size portions.


Guten essen! mein fruends,mike
------------------------------------
IF... GRINDING YOU OWN MEAT......

Grind the meat thru a 5/8" plate first!  Then add ingredients and then grind thru a 3/8" plate.  Chill between grinds, and clean grinder between grinds.  The best way to clean and dry your plates, is in hot soapy water, then rinse, shake out and then put them on a hot burner grate on your stovetop with the heat off.  Then chill them well, before using again.

 

Outstanding looking recipes, especially the Hungarian version which I plan to make soon, very soon. Thanks so much for posting....Willie

post #14 of 16
Quote:

Bratwurst is a sausage to be eaten fresh

I have Knockwurst on my mind,  and when I started looking at the recipe, I forgot that he was making brats.

post #15 of 16

Yes, they are made to be cooked fresh right after making, or freeze for later.  I just noticed that the recipe says use fresh ones within two days.  That should read "within one day".  If I wasn't planning on cooking them within 24 hours I would freeze them.  Remember it is ground raw pork without any cure.

 

Also these seem to be best when cooked fairly quick.  If cooked with too low heat and for long time, they dry out and casing gets real tough.

post #16 of 16

Awesome fpmich!

 

My wife an I have a 3rd annual octoberfest dinner 11/09. Where the boys an girls ware their outfits and enjoy a evening of German food. It's a potluck type setting. Everybody makes a dish. Your recipe looks ands sounds like a winner. Dana my wife always makes( shnitzal) and I'll make your recipes.

 

Thankyou

Blacklab

alais

Michael


Edited by Blacklab - 10/19/13 at 6:45am
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