- Jun 4, 2015
- 554
- 254
Wisconsin Beer Brats A Delicious way to prepare a delicious sausage 30 mins 20 mins If you are making sausage adjust the servings to reflect the total weight of your meat and fat 1000 grams Ingredients
For the Beer poaching liquid Instructions Prep Time Cook Time Servings:
700 g Lean pork 300 g Back Fat
17 g Kosher Salt
4 g White Pepper
2 g Ginger
.5 g Nutmeg 3 g Coriander
3 g Caraway powder
2 g Thyme Powder
1 g Marjoram
20 g Nonfat Dry Milk Powder
1/4 cup heavy cream
Hog Casings to
1. Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. 5 from 1 vote To Cook these bratwurst
2. Grind your chilled meat and fat using a 10mm plate then regrind on a 4.5mm plate. Be sure the meat is very chilled during this process
3. Prepare all of your seasonings and clean and rehydrate your casings
4. Add your seasonings, milk powder, and cream to your mince meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
5. Stuff your mince meat into the casings, link, and prick out any air pockets... i do not mince..but grind twice and nice
to cook use this recipe
. 227 g white onion
14 g dark brown sugar
1/4 tsp kosher salt 2 each bay leaves
1/8 tsp caraway seeds
1 cup lager beer 1
tsp beef bouillon 1 cube
1. In a small skillet with a little oil on a medium heat begin to sautee the onions. Add the salt and the brown sugar and stir often. Once your onions begin to take on a beautiful golden color add the lager beer, bay leaves, caraway seed, and beef bouillon. Bring to a gentle simmer 2. Place your bratwurst in this simmering poaching liquid and cook for 4-5 minutes on each side. 3. After it's finished cooking place your bratwurst on a BBQ grill or a griddle to finish them off. This is optional but adds a lovely flavor. While this is happening continue to cook the poaching liquid till it reduces into a beautiful glaze. 4. Finally add the brats back to the skillet and coat them with your beer glaze and caramelized onions. 5. Enjoy with a nice hot mustard and some sauerkraut
i think this is from two guys n cooler.. very good!!
For the Beer poaching liquid Instructions Prep Time Cook Time Servings:
700 g Lean pork 300 g Back Fat
17 g Kosher Salt
4 g White Pepper
2 g Ginger
.5 g Nutmeg 3 g Coriander
3 g Caraway powder
2 g Thyme Powder
1 g Marjoram
20 g Nonfat Dry Milk Powder
1/4 cup heavy cream
Hog Casings to
1. Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. 5 from 1 vote To Cook these bratwurst
2. Grind your chilled meat and fat using a 10mm plate then regrind on a 4.5mm plate. Be sure the meat is very chilled during this process
3. Prepare all of your seasonings and clean and rehydrate your casings
4. Add your seasonings, milk powder, and cream to your mince meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
5. Stuff your mince meat into the casings, link, and prick out any air pockets... i do not mince..but grind twice and nice
to cook use this recipe
. 227 g white onion
14 g dark brown sugar
1/4 tsp kosher salt 2 each bay leaves
1/8 tsp caraway seeds
1 cup lager beer 1
tsp beef bouillon 1 cube
1. In a small skillet with a little oil on a medium heat begin to sautee the onions. Add the salt and the brown sugar and stir often. Once your onions begin to take on a beautiful golden color add the lager beer, bay leaves, caraway seed, and beef bouillon. Bring to a gentle simmer 2. Place your bratwurst in this simmering poaching liquid and cook for 4-5 minutes on each side. 3. After it's finished cooking place your bratwurst on a BBQ grill or a griddle to finish them off. This is optional but adds a lovely flavor. While this is happening continue to cook the poaching liquid till it reduces into a beautiful glaze. 4. Finally add the brats back to the skillet and coat them with your beer glaze and caramelized onions. 5. Enjoy with a nice hot mustard and some sauerkraut
i think this is from two guys n cooler.. very good!!
