Text 14738, 112 rader
Skriven 2014-07-10 08:07:03 av Dave Drum (1:3634/12.0)
     Kommentar till en text av Dale Shipp
Ärende: Brats
=============
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Johnsonville are OK. But, I feel that one pays a premium for the name.
 DD> I  prefer my bratwurst of coarse-ground (rather than
 DD> emulsified) meat, not smoked, and preferable cooked/steamed
 DD> in beer then grilled. Served with either yellow or a nice
 DD> Dusseldorf-style spicy mustard and some minced/chopped
 DD> onion on a soft white roll.

 DS> From the looks of them, they were coarse ground -- definitely not
 DS> emulsified.  Lots of visible meat chunks and fat chunks.  Cooking in
 DS> beer was a non-starter though.  Spicy mustard was served, as well as
 DS> the horsey sauce.

I only mentioned the emulsified bratwurst because there are some
stores/suppliers who sell such. Not to me, of course. At least, not after the
first try at the various varieties. They are offered as cheese bratwurst,
cheese-jalapeno bratwurst, smoked bratwurst, etc. I have tried all three of
those at one time or another. They're somewhat better than turkey/cereal franks
.. but, that's damning with faint praise.   Bv)=  The jalapeno brats manage
most successfully to hide any hint of heat and/or jalapeno flavour. The smoked
brats might as well have been Hillshire Farms smoked sausage or smoked Polish
sausage. Nice enough in their own right - but, not what I want from a
bratwurst.
 
 DD> I also like bratwurst patties and eggs for breakfast
 DD> sometimes. And bratwurst patties and cheese (brat
 DD> cheeseburgers) sandwiches.

 DS> You mentioned the patties a long time ago.  They did turn up at our
 DS> Safeway *once*.  We bought some and liked them.  Still have a few in
 DS> our freezer.  Not like sausage patties and not like normal brats
 DS> either. Good on a hamburger bun.

I used to get those at my local County Market/Cub Foods in their house brand
packaging. I still see them once in a while from Johnsonville -- but, they are
uber-expensive. I mentioned looking for bratwurst patties at Humphrey's Market
after the patties disappeared from the County Markets. Humphrey's does a lively
business in sausages ... and one day I there buying coarse grind chuck for a
pot of chilli when Dan the butcher man pointed out the bratwurst patties in the
meat case. They have proved popular enough that Humphrey's stocks them at all
times. The patties cook up well in the skillet (for bratwurst and eggs) or on
the George Foreman grill for making sandwiches.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Bratwurst Bites w/Beer & Horseradish Mustard
 Categories: Appetisers, Pork, Breads
      Yield: 12 servings
 
  1 1/4 lb Boneless country-style pork
           - spareribs; in 3/4" cubes
    1/3 lb Pork fat; in 3/4" cubes
  1 1/2 ts Fine chopped fresh sage
  1 1/4 ts Coarse kosher salt
    3/4 ts Ground mace
    1/2 ts Fresh ground black pepper
    1/2 ts Ground coriander
    1/2 ts Sugar
    3/4 c  Lager beer; divided
           Beer and Horseradish
           - Mustard
           Purchased soft pretzels,
           - pretzel rolls or rye bread
 
  If you have a food processor, you can make sausage from
  scratch. Adding pork fat to the meat gives these bite-size
  sausage patties a tender texture. Call your butcher in
  advance to make sure he sets aside some extra pork fat for
  you. To help the mixture blend more easily, be sure to
  freeze the pork pieces before grinding them in the
  processor. Keep in mind that the sausage needs to chill
  overnight so that the flavors have time to develop.
  
  Place pork sparerib cubes and pork fat in freezer until
  partially frozen, about 30 minutes. Place half of pork and
  half of pork fat in processor. Using on/off turns, blend
  mixture until finely ground. Transfer mixture to bowl.
  Repeat with remaining pork and pork fat. Gently mix sage
  and next 5 ingredients into ground pork mixture. Stir in
  1/4 cup beer. Cover and chill overnight.
  
  Form pork mixture by tablespoonfuls into 1 1/4-to 1
  1/2-inch-diameter patties; place on baking sheet. DO
  AHEAD: Can be made 6 hours ahead. Cover and chill.
  
  Heat large nonstick skillet over medium heat. Working in
  batches if necessary, add sausage patties to skillet and
  cook until browned on bottom, about 5 minutes. Add
  remaining 1/2 cup beer to skillet; cover with lid slightly
  ajar and cook until beer evaporates, 6 to 7 minutes. Turn
  patties over and cook until brown on bottom and cooked
  through, about 5 minutes longer.
  
  Transfer sausage patties to platter. Serve with Beer and
  Horseradish Mustard and soft pretzels.
  
  by Bruce Aidells
  
  Bon Appétit | October 2009
  
  Yield: Makes 12 appetizer servings
  
  MM Format by Dave Drum - 21 October 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Are we dead?" - Dot     "Or is this Ohio?" - Yakko

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