There has been some lively discussion on these boards about brats. I've been wanting to try some and decided to make up a small tester patty of Marianski's Nuremberg Brat. After frying it both my wife and son said that it tasted like a McDonalds hamburger when you put both mustard and ketchup on it. Scratch that off the "brat" list, but I'm going to keep it in the back pocket for the young nieces that love McD's. A special Uncle's McBratburger (TM pending...lol) while camping anyone?
After searching Marianski's book and a bunch on the internet, I came across a recipe from Kimberly Killebrew (I don't know the rules on posting external links for this so I'll leave it out for now). You find all the usual flavor suspects in brats, but the crushed caraway seed peaked my interest since it's not in many of the others I've looked at.
She says that she grew up in the Swabia region of Germany. I looked through the post and she pointed to a lot of decent books on cured meats, ground her own meats, recommended good equipment, spoke of best practices on how to make sausages etc. With the exception of the recipe using imperial units it was all looking good, so I figured I would give it a try.
I picked up a pack of regular ground pork to test the flavor profile before going all in. My son and I measured out the ingredients by volume and weighed them as we went so I can build a reference for future use. The recipe is:
For the Spice Mixture:
After these brats were made, I found a beer recipe to prep them like they do in Wisconson and away we went! Anyways, onto the limted pictures!
Just after stuffing:
After a bit of dry time while I washed my equipment, they were simmering with onions, garlic powder, pepper and beer prior to putting them on the grill. I forgot to add the onion power. Oh well, maybe next time...
Gilling them
A side of onions just prior to going on the bun for testing....
Final verdict for the family was, I liked them enough to make a big batch. I tried them plain, with mustard, with saurkraut, with raw onions. My preference is with mustard and raw onions. Wife likes them with mustard and ketchup. She also likes them enough to dethrone the Cheese Smokies. Our son is OK with them, but prefers the Cheese Smokies.
I only did up three brats for tonight, but my wife and I liked them so much that we cooked up an extra link to split after we finished ours. We did this one without the beer and spice simmer to see what it was like. We both agree that the beer and spice simmer is better.
Wife says this one is a keeper.
After searching Marianski's book and a bunch on the internet, I came across a recipe from Kimberly Killebrew (I don't know the rules on posting external links for this so I'll leave it out for now). You find all the usual flavor suspects in brats, but the crushed caraway seed peaked my interest since it's not in many of the others I've looked at.
She says that she grew up in the Swabia region of Germany. I looked through the post and she pointed to a lot of decent books on cured meats, ground her own meats, recommended good equipment, spoke of best practices on how to make sausages etc. With the exception of the recipe using imperial units it was all looking good, so I figured I would give it a try.
I picked up a pack of regular ground pork to test the flavor profile before going all in. My son and I measured out the ingredients by volume and weighed them as we went so I can build a reference for future use. The recipe is:
- 2 1/2 pounds boneless pork shoulder (can substitute part veal if desired) , cut into 1/2 inch pieces and put in freezer for 45 minutes prior to grinding
- 12 ounces pork back fat , cut into 1/2 inch chunks and put in freezer for 45 minutes prior to grinding
For the Spice Mixture:
- 1 1/2 tablespoons salt
- 1/4 cup dried milk powder
- 1 1/2 teaspoons freshly ground white pepper
- 3/4 teaspoon freshly ground black pepper
- 1 teaspoon ground mace (can substitute nutmeg but strongly recommend mace for traditional German flavor)
- 1 teaspoon ground ginger
- 1 teaspoon dried marjoram leaves
- 3/4 teaspoon mustard powder
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 1/4 teaspoon crushed caraway seeds
- 32mm natural hog casing , about 4 feet
After these brats were made, I found a beer recipe to prep them like they do in Wisconson and away we went! Anyways, onto the limted pictures!
Just after stuffing:
After a bit of dry time while I washed my equipment, they were simmering with onions, garlic powder, pepper and beer prior to putting them on the grill. I forgot to add the onion power. Oh well, maybe next time...
Gilling them
A side of onions just prior to going on the bun for testing....
Final verdict for the family was, I liked them enough to make a big batch. I tried them plain, with mustard, with saurkraut, with raw onions. My preference is with mustard and raw onions. Wife likes them with mustard and ketchup. She also likes them enough to dethrone the Cheese Smokies. Our son is OK with them, but prefers the Cheese Smokies.
I only did up three brats for tonight, but my wife and I liked them so much that we cooked up an extra link to split after we finished ours. We did this one without the beer and spice simmer to see what it was like. We both agree that the beer and spice simmer is better.
Wife says this one is a keeper.
