Wisconsin Bratwurst
https://www.thepauperedchef.com/article/wisconsin-style-bratwurst
My little adventure with bratwurst reached its pinnacle after a tortuous three hour process of grinding, mixing, stuffing, poaching, and charcoal grilling. What I faced, fortunately, looked a lot like the bratwurst of my wildest fantasies. It was perfectly plump, gushing with juice, and absolutely haunted by charcoal smoke. I stuffed that sausage into a huge roll and piled it high with sauerkraut and grainy mustard. The meat was layered with spices like nutmeg and ginger, and had a major snap from the hog casings. My homemade bratwurst had worked.
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Ingredients
- 4 pounds pork shoulder, cut into 1-inch cubes and stored in the freezer for 30 minutes
- 1 pound Pork back fat, chopped and stored in the freezer for 30 minutes
- 3 tablespoons kosher salt
- 1 tablespoon sugar
- 1 1/2 teaspoons grated nutmeg
- 1/2 teaspoon coriander
- 1/4 teaspoon celery seed
- 2 teaspoons ground black pepper
- 1/8 teaspoon ground marjoram
- 1 1/2 teaspoons dried ginger
- 10 feet medium hog casings
Directions
- Cut the pork shoulder into 1-inch cubes and store in the freezer for 30 minutes.
- Chop the fatback and store in the freezer for 30 minutes.
- Soak the casings, especially if they are packed in salt, for at least 30 minutes, changing the water occasionally. Rinse the insides out under the faucet.
- Set a bowl on top of another bowl filled with ice water. Collect the ground meat in here.
- Grind the cooled meat and fat through the large die of the meat grinder. Once done, return the meat and fat to the freezer for 30 minutes or so.
- Mix together the salt, sugar, nutmeg, coriander, celery seed, black pepper, marjoram, and ginger.
- Mix the meat and spices together.
- Stuff the sausages. Section them off into about 5 inch sections by twisting them.
Notes
To make 'Sconny-style brats:
- Chop one onion and toss in a large pot. Add one can of American beer that you don't mind wasting. Bring the mixture to a boil, then reduce to a simmer.
- Add a few of the sausages (I saved well over half for later), and gently poach for 20 minutes. Do not let boil!
- Cook the bratwurst over the hot side until nicely browned on all sides. Let cool a bit, the juice inside will be hot!
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