recipes:wisconsin_bratwurst [MarcosWiki]

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====== Wisconsin Bratwurst ======

/* Description */

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. 

<WRAP right>{(rater>id=100|name=Wisconsin Bratwurst|type=rate|headline=off)}</WRAP>

|**Preheat:** °|**Yield:**  servings||
|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|

====== 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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====== Nutrition ======
|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
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