Sheboygan Bratwersts

man i'm droolin' those look great Debi.

mark

 

Come on Debi, cough that recipe up

Those look magnifique

 

debi,
will that be smoked cheese?


mark

 

bump:oops:

(i really want that recipe):D

 

Another Con Yeager user…Cool!

 

That looks like some pretty good stuff! Making me hungry.

 

Thanks Debi I'm going to have to give those a try. Sure look good.

 

What's the difference between Sheboygan and regular brats? I work with a German lady and she said the Brat's in Germany are quite skinny and longer than the brat's here (like the size of Johnsonville). She also said that the best brat's in Germany are Thuringer, she said they are THE brat. All the recipes I found for them list them as like a summer sausage. Anyone know any different? She also couldn't believe that marjoram wasn't an ingredient in any of the recipes I showed her...

 

I have a bunch of wild boar meat that a friend gave to me.

Do you think that would work to make brats with?

Also would it work out to leave out the bread crumbs? I have a wheat allergy and can not eat wheat.

 

sorry to highjack this thread..lol
in most recipes calling for bread crumbs, you can substitute pure rye bread crumbs, crushed rye wafers, corn flakes, potato chips, instant potato flakes, or cornmeal.

i did some looking around and found something that may interest you Cheech...

you make waffles yes waffles..lol
dry them out in the oven, sprinkle with seasonings and butter...crumble into bread crumbs when finished drying....


[font=Arial, Helvetica, sans-serif]Gluten Free Waffles [/font][font=Times New Roman, Times, serif]contributed by Carol Fenster, Ph.D.
[/font]

[font=Arial, Helvetica, sans-serif]Hearty, homemade waffles can be made ahead and re-heated for a quick nutritious breakfast. [/font][font=Arial, Helvetica, sans-serif]Ingredients: Dry Ingredients: 1-1/2 cups Gluten Free All Purpose Baking Flour 1 Tbsp. Sugar 2 tsp. Baking Powder 1/2 tsp. Baking Soda 1/2 tsp. Salt Liquid Ingredients: 1 large Egg 1/2 cup Milk 1 Tbsp. Cooking Oil Additional Oil for Frying [/font]
[font=Arial, Helvetica, sans-serif]1. Blend all ingredients in blender or whisk vigorously in bowl until thoroughly blended. Let batter sit for five minutes.

2. While batter rests, preheat waffle iron according to manufacturer’s directions. (Adjust temperature setting after cooking first waffle.)

3. Lightly oil hot waffle iron, if necessary. Pour 1/4 of batter (or manufacturer’s recommended amount) onto heated waffle iron. Close and bake until steaming stops and waffle is deeply browned, about 4-6 minutes. Repeat with remaining batter. Makes 4 waffles, 8 inches each, depending on waffle iron size. Serves 4 (1 waffle per serving). [/font]

http://www.bobsredmill.com/recipe/detail.php?rid=750

 

If you leave the bread crumbs out it's going to make for a drier sausage. I'm pretty sure they are in thier to soak up some of the milk in the recipe to hold the moisture in while they are being cooked. I'm sure you could omit the breadcrumbs but the recipe will need some adjustments most likely.

You could also substitue soy powder for the bread crumbs. It's a less flavorful way of acheiving the same goal of moisture retention. I haven't used soy before because its kind of pricey, but im sure one of the places that sells it could give you advice on substituting it in Debi's recipe.

There are also as many brat recipes as people in the world. It would be pretty easy to find a similar recipe that doesnt use bread crumbs.

 

Looks great , I have to make some soon . Sheybogan is a town in Wis. Thanks for sharing your recipe!!