BRATWURST
About 3 pounds or twelve 5-inch sausages
Like Boudin Blanc, this recipe is for sausage links only, and thus requires a meat grinder and a sausage stuffing tube. For a bit of heat, we sometimes season the sausage mixture with 2 teaspoons red pepper flakes. Please read Making Sausage at Home and Grinding Meat at Home.
Cut into ¾-inch cubes and chill as directed in Grinding and Mixing Sausage:
- 1 ½ pounds pork shoulder, fat trimmed and discarded
- 1 pound veal or beef shoulder, fat trimmed and discarded
- 8 ounces leaf lard or pork fatback
As the meat chills, combine in a bowl:
- 1 tablespoon salt
- (4 garlic cloves, minced or pressed)
- 2 teaspoons ground white pepper
- 1 teaspoon dried marjoram
- ½ teaspoon caraway seed
- ½ teaspoon ground or grated nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground ginger
Thoroughly mix the chilled cubes with the seasoning and run the mixture in batches through a meat grinder fitted with a ¼-inch plate. For a snappier sausage with a finer texture, divide the mixture in half and reserve one portion in the refrigerator. Run the other half through the grinder a second time, thoroughly mix the two portions together, and refrigerate. Fry a small piece of the mixture in a skillet, taste, and adjust the seasonings if needed. If necessary, soak and rinse:
- 6 feet 1 ¼- or 1 ½-inch diameter sausage casings
Stuff the casings as directed, twisting into 5-inch links. Refrigerate the links for at least 2 hours and up to overnight before cutting the links apart. Cook as for any sausage link.
To prepare bratwurst Sheboygan-style, bring to a low simmer in a large saucepan or Dutch oven:
- 6 cups beer, preferably a German lager
- 1 cup (2 sticks) butter
- 2 large onions, one grated, the other thinly sliced
- 3 garlic cloves, smashed
- (1 tablespoon red pepper flakes)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
Prepare a medium grill fire. Add the bratwurst to the simmering liquid, cover, and poach or braise over low heat until they are cooked through. Brown the cooked bratwurst on the grill, turning frequently. When the brats are evenly browned, transfer them to their warm beer-butter-onion bath to keep warm. Serve the brats in:
- Split crusty buns
With a pair of tongs, drain the braised onion slices and place on top of the brats. Serve with:
- Sauerkraut
- Whole-grain mustard