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In Need of a Brat Recipe
If anyone has one, I would like to try it. I am making homemade brats this weekend and need a good one that has been done before with good results. Thanks
ShortRib,[p]Here is one.[p]Sausage, Bratwurst, Oktoberfest
This is the sausage of Oktoberfest
60% (9.6 oz) Pork, 40% (6.4 oz) Veal.1 lb
1 Tsp. Salt, Pickling
½ Tsp. Onion Salt.
½ Tsp. Ground White Pepper
½. Tsp. Marjoram
½ Tsp. Parsley
¼ Tsp. Nutmeg
¼ Tsp. Celery Seed
1/8 Tsp. Ginger, Ground
1/8 Tsp. Mace
1/8 Tsp. Cardamon
2 Oz. Red Wine
1 Grind meat through 3/16" plate.
2 Mix non-meat ingredients in bowl and add to ground meat and mix thoroughly.
3 Chill in freezer for 30 min.
4 Mix again and grind through 1/4" plate.
5 Stuff into sheep or hog casings and air dry for 30 min or until dry to the touch.
6 Refrigerate or freeze for use.
Main Dish, Meat, Side Dish
Author: WPB[p]Source: BGE Forum, WPB, 09/11/05[p]Bratwurst is made from pork and veal. You can substitute beef for the veal but unless you are making it by the ton, it is not worth the compromise. The recipe is based on a total of one pound of meat. You can work out the ratio for larger quantites.
I like beer brats.[p]In a big skillet melt butter and add some onion, cook a little bit then add brats and beer. Simmer for about 30 minutes or until done. Move skillet off the fire, keep beer in the skillet, put the brats on the grate to brown up and get some grill marks going. Then put the brats back in the beer bath to keep juicy and looking good. Re-heat everything over the fire and then the brats are ready for the bun. Mighty gooood.
Are you wanting to make them from scratch or just cook already made ones?
Looking to make them from scratch.
I see some black on there. You better throw them out. ;-)[p]My god Clay. Those are as perfectly browned as you can get. Unbelievable.
Facebook: Dizzy Pig Seasonings
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