Making homemade bratwurst or brats (pronounced “braht”) from scratch isn’t as daunting as it sounds. So long as you keep your meat grinder nice and icy, the rest of the process should run smoothly.
Sheboygan, WI is a small county that deserves credit for making bratwurst mainstream in this country. Hence, the reason this video is dedicated to our Northern neighbors.
To get the fat % set the amount of lean meat as 100% then add enough fat to equate to the percentage you’re looking for. For example if 4 pounds of lean meat is is 100%, then 1 pound, or ¼ of the weight should be fat for a 25% fat sausage.
If you have time, I recommend letting the brats dry out on a rack in a sheet tray in the fridge for at least a night. This helps dry out the casing making them less likely to burst at the ends and also lets the spices sink into the meat.
More details, recipe notes and articles below. In honor of Oktoberfest, the Midwest and tubular meat… Let’s brat! 🤘🏻Adam
BRATWURST...
4lb (1814g) Lean Pork
1lb (453g) Pork Fat, 25% fat
40g (4 tbsp) Kosher Salt
*Feel free to run the sausage a second time through a smaller die for a finer texture.
**Roughly 10g (1 tbsp) salt per lb of sausage meat.
“SHEBOYGAN” SPICE BLEND: (enough for 5 lb of sausages)
1.5g (3 tsp) Dried Marjoram
7g (2 tsp) Garlic Powder
4g (2 tsp) Ginger Powder
3g (6 pods) Whole Mace
4g (2 tsp) Whole Allspice
5g (2 tsp) Whole Caraway Seed
6g (2 tsp) Whole Black Peppercorn
40g (4 tbsp) Kosher Salt *1 tbsp per lb of protein
10g (1 tbsp) Cane Sugar
45ml (3 tbsp) Apple Cider Vinegar
45ml (3 tbsp) Ice Water *add more for smoother texture
*Toast appropriate spices then blend together.
BEER GRAVY BRAISED BRATS...
6-8 Bratwurst
570g (2 whole) Yellow Onions
15g (1-2 cloves) Garlic, minced
2g (2 tsp) Black Pepper, ground
3g (1 tsp) Paprika
12g (2 tsp) Dark Brown Sugar
12oz (1 can) Dark Beer *Oktoberfest is best
42g (3 tbsp) Unsalted Butter
8g (1 tbsp) AP Flour
Kosher Salt to taste
Optional Mustard/Sauerkraut
BEER MUSTARD
1/ 2 cup Yellow Mustard Seed
1/ 2 cup Brown Mustard Seed
1 cup Dark Beer (Oktoberfest Marzen Lager)
1/ 2 cup Apple Cider Vinegar
2 tbsp Dark Brown Sugar
1 tsp Kosher Salt
*Let beer/mustard/vinegar soak for a day in fridge then blitz in blender.
*ferment 2-3 days submerged and covered at room temp.
*Store in the fridge for 1-2 months.
SAUERKRAUT
2lb Cabbage/Veg
1 tbsp Kosher Salt
Seasonings - dried herbs, spices, etc.
*ferment 3-30 days submerged and covered at room temp
*Store in the fridge indefinitely. Use common sense.
________________________________________________________
GEAR THAT I USE…
Hog Casings - amzn.to/32ulTPF
Sausage Poker - amzn.to/3c0svbx
Cuisinart Spice Grinder - amzn.to/35Bu0vu
Kitchen Aid Stand Mixer - amzn.to/32qX0Em
Kitchen Aid Meat Grinder - amzn.to/2Rqjfnx
________________________________________________________
FOLLOW ME ON SOCIAL:
Instagram: / omnivorousa. .
Facebook: / omnivorousadam
Tik Tok: vm.tiktok.com/fms9tX/
Website: www.omnivorousadam.com/
________________________________________________________
MORE INFORMATION FOR YOU CURIOUS HUMANS…
All about German Mustard - germanfoods.org/german-food-f...
The History of Oktoberfest - www.britannica.com/topic/Okto...
The Sausage that Made Sheboygan Famous - www.sheboyganpress.com/story/....
________________________________________________________
MUSIC:
Melodeyes - / melodeyes Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
22 сен 2020
