Wisconsin Bratwurst
From elgourmand2 8 years ago
- 1 Hr + 4 Hrs. to make
- Serves Some
As I expected, there is more than one recipe for Bratwurst. What I didn’t expect was how passionate people from Wisconsin can get about Bratwurst. I shared the Bratwurst recipe I posted back in December with a friend who lives in Chicago but, I have recently learned, is originally from Menomonie, Wisconsin and got an ear-full. Read more “Rubbish” and “the kind of junk you find in a supermarket” were phrases I recall. Sandra sent me her family recipe for Bratwurst and suggested I correct my grievous error in posting that “rubbish” recipe. I tried this and it is delicious. Sandra insists that you cannot use pork mince for Bratwurst because they add too much water to it and that Bratwurst MUST be stuffed and smoked. She points out that any decent butcher will stuff this for you, for a small fee: well, maybe. Sandra’s butcher would. Is it worth all the effort? Only if you’re compulsive and you love truly great sausage. See less
Ingredients
- • 2 lbs. (1 kg) pork shoulder. Skinless but some fat is good. Have the butcher grind this for you using a fine grinding plate. shopping list
- • 2 tsp. kosher salt. shopping list
- • 2 tsp. raw sugar. shopping list
- • ½ tsp. garlic. shopping list
- • A healthy pinch smoked paprika. shopping list
- • A healthy pinch of ground sage. shopping list
- • 1 tsp. black pepper. shopping list
- • ½ tsp. dried marjoram. shopping list
- • 1 tsp. freshly ground nutmeg. shopping list
- • 2 Tbs. milk powder. shopping list
- • ½ tsp. caraway seeds. shopping list
- • 1 tsp. Dijon mustard. shopping list
- • ¼ cup heavy cream. shopping list
- • Hog casings. shopping list
How to make it
- 1. Add everything together and mix well. Use your hands or the dough hooks on your stand mixer.
- 2. Let it rest covered for one hour and mix again.
- 3. Put in the fridge overnight and mix again.
- 4. Stuff into casings and smoke or take it back to the butcher and have him stuff it for you; then smoke it.
- The smoking should be slow and easy with the smoker at about 200-225 F (95-107 C) for several hours. You want the internal temp to get to about 165 F (75 C) you can take this out of the smoker after a couple hours and put it in the oven to finish; depends on how smoky you want the Brat.
People Who Like This Dish 2
- twill10 Cape Girardeau, MO
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