Bell' Bratwurst

[stevej37]

I cooked them to dafischer's specs.(post #9)
They turned out perfectly done and just the right texture for the casing. (the onions were almost better than the brats!)
As far as the brat itself....it tasted the same as most others. The two-hearted didn't really change the taste at all.

[gtc]

Did some digging and found this recipe that is supposed to emulate the Johnsonville flavor... going to try it next time. The coriander and celery seed are absent in the traditional german brat recipes I have.

"This is my recipe for a classic old-fashioned all-pork Wisconsin-style brat.
For a beer brat, just add a little beer to the mix.

This is a classic Wisconson bratwurst flavor profile.

Wisconsin-Wannabe Bratwurst

5 lbs. well-fatted pork shoulder/butt
3 Tbsp. kosher salt
1 Tbsp. sugar
2 tsp. freshly ground black pepper
1 1/2 tsp. freshly grated nutmeg
1/2 tsp. toasted and freshly ground coriander
1/4 tsp. ground celery seed
1/8 tsp. ground marjoram
1 1/2 tsp. ground ginger

I use a fairly course grind, grinding just half the meat a second time with the same plate.
I replace part of the salt with Tiparos Thai fish sauce in all of my fresh sausage recipes. It adds "what's that?" umami savoriness.
I gently steam the sausages on low heat (165-170 F) until safe temperature is reached. "

[Rikao4]

Originally Posted by craigster59

We do it the Nurnberger way, either grilled or fried in olive oil and butter.

Slap it between some brotchen slathered with scharf senf and you’re done.

Gott sei dank..

Rika

[wdfifteen]

Originally Posted by gtc

Do you know what sort of spice mix the store brands like Johnsonville use?
I've tried a few recipes at home, and mine are missing something. I can't figure it out.

Probably sugar or corn syrup. I don't put any in any of recipes I use, but I may try it or maple syrup in a batch this year.

[wdfifteen]

Originally Posted by stevej37

I cooked them to dafischer's specs.(post #9)

That sounds like a great way to cook them. At county fairs around here there is always a sausage food truck that sells Italian sausage grilled with onion and green pepper. dafisher's specs sound better, but I can see adding some green pepper, banana pepper, or pepperoncini to the pan. It's not very German at that point, but it sounds good.

[stevej37]

^^^ I'll prob try that next time. Our local Meijers carries small containers of onions and peppers sliced and ready to go. A lot easier than doing it from scratch.

[pavulon]

A local(ish) market makes brats to your specs. Have settled on Cajun Jalapeño. It’s terrific when cooked on a lump charcoal grill.

[dafischer]

Originally Posted by wdfifteen

That sounds like a great way to cook them. At county fairs around here there is always a sausage food truck that sells Italian sausage grilled with onion and green pepper. dafisher's specs sound better, but I can see adding some green pepper, banana pepper, or pepperoncini to the pan. It's not very German at that point, but it sounds good.

I do a variation of the recipe for Italian sausage, peppers, and onions. I cut the onions into wedges and separate the layers, add wedges of green and red peppers with the onions into the EZ foil. Mince several large cloves of garlic, and add them and a couple of tablespoons of olive oil. A little salt and pepper and mix it all up. Put either sweet or hot Italian sausage on top, cover with foil, and cook the same way as the brats, maybe a little less time on the grill due to the fat content.

[Pazuzu]

Originally Posted by dafischer

I do brats by slicing up several large onions, and putting them in a large EZ Foil pan. Pour a bottle of good German pilsener over them, and season with salt, pepper, and paprika. Put the brats go on top, and cover the pan with foil. Put the pan on the grill over medium heat for about 20 minutes, uncover, and move the brats to the grill for about 7- 8 minutes, turning to brown evenly. Great brats and onions every time.

Exactly what I do, but I add green pepper, a darker maltier beer, a pile of spices (powered garlic, powered onion, salt and pepper, hot sauce, Italian seasoning, and Colman's mustard powder). I also tend to simmer them until the beer is reduced to a rich sweet sauce, which means the brats themselves nearly burst apart when to toss them on the hot grill to char them.

So...nothing like you except for the disposable foil pans on the grill

[wdfifteen]

It’s 4AM and you guys have jonesing for Italian sausage. Thanks
At least I know what we’re having for dinner tonight - if I can wait that long.

[tabs]

Originally Posted by MRM

The best way to make brats is to boil them in a real hoppy beer until they’re cooked. Then either finish them on a hot skillet until they get crispy on the outside or put them on a charcoal grill and grill them until they start to pop open. You need the texture of grilling or frying to finish them off but the beer flavoring makes the brat.

This will not go over well at your AA meeting.

[tabs]

I just made up 5lb of Kielbasa simpler recipes with fewer spices works best.