Text 35655, 80 rader
Skriven 2010-03-10 09:26:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Beer Brats
==================
-=> Ruth Haffly wrote to Nancy Backus <=-

 RH> With us, the first issue was the scruples, 2nd one would have been
 RH> the taste.

 NB> I know it was scruples with you...  :)  My issue is pretty pure and
 NB> simple the taste, as I simply do not like beer.

 RH> The taste would have been hard to deal with.  Brats with beer in them,
 RH> steamed in beer, would have been horrendous.

I can sort-of understand the opposition to anything that might have been, at
some time, associated with alcohol. But not the taste thing. I have had
bratwurst made with beer and bratwurst steamed in beer. I can detect no
substantial difference in taste from "standard" bratwurst ... to the point
where I have decided that calling bratwurst "beer brats" is simply a marketing
ploy. I'd bet one could do better toward getting a beer flavour (without actual
beer, too) by adding a tiny bit of hops to the mixture.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Bratwurst Wisconsin Style
 Categories: Pork, Beef, Herbs, Potatoes, Dairy
      Yield: 16 servings

  1 1/2 lb Pork butt; fat trimmed,
           - and reserved
      1 lb Veal
      1 tb Salt
  1 1/2 ts Coarse ground black pepper
      1 ts Sugar
      1 ts Dry (Colman's) mustard
      2 ts Mustard seed
    1/2 ts Ground nutmeg
    1/2 ts Dried sage
    1/4 c  Cold milk
      2 c  Grated raw potatoes (opt)

  Although this fresh sausage recipe is time-consuming to
  make, it's the best! You can lower the fat content by adding
  the optional raw potato. This method is for food processor,
  but you can also use a meat grinder. You can also stuff the
  mixture into sausage casings.

  Cut the pork butt, veal, and fat into 1" cubes. Spread on a
  plate, and place in the freezer for 10 minutes to make it
  easier to chop. Place food processor bowl and blade in the
  freezer as well for the same amount of time.

  Set up the food processor and add just enough meat to cover
  the blade. Pulse to form chunks about 3/8" in size. Repeat
  with remaining meat. Process the fat into smaller pieces,
  about 1/4", and mix it with the meat.

  Put the chopped meat and fat into a large bowl. Season with
  salt and pepper, sugar, mustard and mustard seed, nutmeg,
  and sage. Pour in cold milk, and add grated potatoes if
  desired. Mix together with your hands.

  Make a small patty of the sausage mixture, and fry it in a
  small pan over medium heat. Taste, and adjust seasonings of
  the sausage mix if necessary. Cover bowl, and refrigerate
  for 8 hours to improve flavor before cooking as desired.
 
  From: http://allrecipes.com/Recipe/Fresh-Bratwurst

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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