How To Cook Raw Bratwurst In Pan

Information technology's ever more than fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to brand small batches of cracking foods at home. Today: Get prepare for a project, because Megan Scott of The Joy Kitchen is walking the states through how to make bratwurst at home, for Oktoberfest and beyond.

Whatsoever way you look at it, making this bootleg German sausage recipe (specifcally, bratwurst) is a project—a delicious, grilled, sausage-y project, but a project nonetheless.

Luckily, you can suspension information technology down into stages to make it more achievable: On twenty-four hour period i, get your spice mixture prepare. On twenty-four hours two, grind the meat. On day three, stuff the sausages. On 24-hour interval four, grill and poach your brats.

These homemade bratwurst, finished off Sheboygan-manner (named after the city in Wisconsin that made this training famous) in a beer-butter-herb bath with braised onions, are completely worth the time investment. The beauty of the beer bath method is that you get all the charred flavors and browning of grilling, only you don't have to blitz to accept all the brats grilled off at the same time.

Homemade Bratwurst Recipe

Keeping them in the beer bathroom non only adds flavour, simply it too keeps the brats moist and warm while you grill the brats in batches if yous demand to. This gives you more leeway in terms of cooking time and ensures that all your guests go the brats at their tiptop. The beer and butter-braised onions are a bonus.

This recipe will make well-nigh 12 four-inch sausages, which should be just enough for dinner. But if y'all think yous'll need more than brats for a big get-together, say a family BBQ, then simply double or triple the recipe.

But First, What Is Bratwurst?

Originating in Germany in the 14th century, bratwurst is a particular type of sausage that's usually fabricated with some combination of pork and veal, along with spices like caraway, nutmeg, and ginger.

If you lot travel through Federal republic of germany, you'll discover that every region has their own style of bratwurst, with variations on ingredients, size, preferred cooking method, and serving. Speaking of cooking methods, in that location are a number of ways yous can melt bratwurst, including grilling, steaming, poaching, and boiling—information technology's really up to you.

Watch: The Perfect Side Dish

How to Brand Bratwurst, Sheboygan-Manner

Ingredients

For the bratwurst:

- 1 1/2 pounds pork barrel, fatty trimmed and discarded
- ane pound veal shoulder or beef hanger steak, fat trimmed and discarded
- 1/ii pound pork fatback
- one tablespoon kosher table salt
- 2 teaspoons basis white pepper
- 1 teaspoon dried marjoram
- one/2 teaspoon caraway seed
- one/ii teaspoon grated nutmeg
- one/2 teaspoon footing allspice
- 1/4 teaspoon basis ginger
- 1 tablespoon minced garlic, optional
- 2 teaspoons red pepper flakes, optional
- 1 five-foot piece natural sausage casing

For the beer bath:

- half dozen cups beer, preferably a German lager, pilsner, or ale
- ane loving cup butter
- 2 large onions, one grated and i thinly sliced
- 3 cloves garlic, smashed
- 1 tablespoon red pepper flakes, optional
- one bay leaf
- Common salt and pepper, to taste

Method

For the bratwurst:

1. Cut the pork butt, veal or beef, and fatback into 1/2- to iii/4-inch cubes and chill thoroughly. It helps to have the meat partially frozen to foreclose the fat from smearing.

2. Grind the meat in minor batches using a meat grinder fitted with a 3/16-inch plate.

3. Combine the meat in a bowl with the spices. Mix thoroughly and refrigerate.

Homemade Bratwurst Recipe

4. If the sausage casings are salt-packed, rinse and soak them for 30 minutes. Slide the casing onto your sausage stuffer's tube. Put the beef-pork mixture into the stuffer and run the motor (or press the mixture, if using a manual stuffer), pushing the mixture until information technology begins to emerge from the sausage stuffer. Yous want to starting time pushing meat into the casing before tying off the end to make sure no air is trapped in the casing.

5. Tie the casing into a knot and starting time extruding the meat into the casing, slipping more than casing off every bit necessary. You want the casing to be tightly packed with the sausage mixture, just not then full that it bursts. At beginning, this can seem tricky, but as you lot get y'all'll get the hang of it. Now you have one long sausage. Gently twist it into four-inch lengths. Cut apart or leave in a string and refrigerate until fix to cook, no more than than two days. To store longer, freeze in nothing-top numberless with equally much air squeezed out as possible.

Homemade Bratwurst Recipe

For the beer bath:

1. In a large bucket or Dutch oven, combine all the ingredients for the bath and bring to a depression simmer.

2. Ready a medium grill fire. Brown the brats evenly, off to the side of the coals, turning frequently. When the brats are browned, remove to the barely simmering beer bathroom and let sit for 15 minutes or longer.

Homemade Bratwurst Recipe