Prime Meats Bratwurst Recipes

PRIME MEATS BRATWURST

Steps:

• First make the brat seasoning by combining equal parts of the sea salt, white pepper, celery seed, mace and 1 tablespoon of the sage. Set aside.
• Using a meat grinder or food mixer with a sausage grinding attachment, grind the pork butt and jowl fat twice until combined and a smooth consistency.
• Add 2 ounces of the prepared brat seasoning to the ice water and mix until it forms an emulsion then add to the pork mix.
• Knot one end of the casing and attach the casing to the mixer sausage making attachment, fill the casings until approximately 3 inches in length, twist and repeat to the desired sausage amount and then tie a knot to secure the last sausage.
• Poach the sausages in 165 to 170 degree water until the internal temperature reaches 155 degrees (roughly 5 minutes). Put sausages on a grill/under a broiler to finish.
• (Alternatively, the brat can be cooked in a pre-heated 375 degree oven for twenty minutes or until they are golden brown.)

HOMEMADE BRATWURST

Steps:

• Cut the pork and beef into 2 inch cubes.
• Grind through a 1/4 inch grinding plate.
• If you do not have a meat grinder you can pulse it in your food processor in SMALL batches.
• In a small mixing bowl beat eggs and beer together until well blended.
• Add dry ingredients.
• In a large mixing bow combine the ground meat and wet mixture until well incorporated.
• Cover with plastic wrap and refrigerate 2 hours, up to 24.
• The longer the better.
• At this point you can either stuff into casings or wrap in 1 pound packages which is what I do, then freeze.

BRATWURST STEWED WITH SAUERKRAUT

Steps:

• In a large pan, heat oil over high heat. Brown bratwurst in oil and reduce heat to medium. Add onions and garlic and cook until lightly caramelized. Add stock, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. Remove from heat and stir in fresh dill. Serve on baguette.