MJB wrote:
> I'd like a bratwurst recipe . . . What I'm looking for is how
> to turn a pile of animal parts and various spices into tasty,
> homemade brats after working up a sweat on the meat grinder.
> . . .
> I have an inherent distrust of a brat recipe that calls for two
> cups of powdered soy protein
The best recipe for bratwurst is to go to Mosport next summer via Sheboygan.
Stop in the middle of town and then follow the aroma that you find most
pleasing.
Failing that, you grab your meat grinder, sausage casing stuffer & meat
smoker and try one of these (no powdered soy protein involved):
Smoked Bratwurst (for large groups)
=============
90 pounds 70% lean pork trimmings
3 quarts water
3 cups salt
1 to 11/3 cups sugar
6 tablespoons cure
> cup white pepper
< cup cayenne
2 tablespoons nutmeg
2 tablespoons thyme
2 tablespoons ginger
1 tablespoon rosemary
1 tablespoon mace
Coarse-grind the meat trimmings. Add water, salt, sugar, cure and spices.
Mix thoroughly. Regrind through <-inch diameter plate. Stuff into pork
casings. Smoke product to desired color and heat to an internal temperature
of 141 0F. Product must be cooked before serving.
=============
For a veal/beef combination, you might want to try:
Bratwurst (for small groups)
=============
60% (9.6 oz) Pork, 40% (6.4 oz) Veal...................1 lb
Salt
pickling)..............................................................1
tsp
Onion
Salt......................................................................1/
2 tsp
Ground White Pepper................................................1/2 tsp
Marjoram....................................................................
.....1/2 tsp
Parsley.....................................................................
........1/2 tsp
Nutmeg......................................................................
.......1/4 tsp
Celery
Seed.................................................................... 1/4
tsp
Ginger......................................................................
..........1/8 tsp
Mace........................................................................
..........1/8 tsp
Cardamon....................................................................
.....1/8 tsp
Red
Wine........................................................................
...2 oz
Grind meat through 3/16" plate.
Mix non-meat ingredients in bowl and add to ground meat and mix thoroughly.
Chill in freezer for 30 min.
Mix again and grind through 1/4" plate.
Stuff into sheep or hog casings and air dry for 30 min or until dry to the
touch.
Refrigerate or freeze for use.
No matter what recipe you use, of course, you're still going to need beer.
Jim Hill
Madison WI
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