Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: TentHunteR on February 06, 2012, 03:21:44 PM
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I wasn't quite sure in which section to post this. It has homemade sausage so I guess Charcuterie fits. Feel free to move it if appropriate.
I'm always looking for new fattie ideas. I hadn't made one in a while and I have a new Bratwurst recipe to try, so a German Fattie seemed to be the ticket.
Two pounds of ground pork, the spice mix & some water ready to be mixed.
(https://lh3.googleusercontent.com/-_BJVvz6mTCw/Ty9c4E3L3DI/AAAAAAAACY8/N2zP0x4lfos/s640/GRMFTTY1.JPG)
Mixing the Bratwurst
(https://lh3.googleusercontent.com/-VBDd39BMl54/Ty9c4Bj_huI/AAAAAAAACY8/_rS5kdyAhTM/s640/GRMFTTY2.JPG)
Assemble the fattie with some cheese & grilled onion, then roll up in a bacon weave.
(https://lh6.googleusercontent.com/-Ka2G-JL1JB0/Ty9c4Ttx-XI/AAAAAAAACY8/p-xEKLhWJvc/s640/GRMFTTY3.JPG)
A little course black pepper then onto the MAK for a Smokin' good time! Cooked at 350° to an I.T. 165°
(https://lh6.googleusercontent.com/-GEVoLmgGPuc/Ty9c4mogdOI/AAAAAAAACY8/n-I1wzo8yfE/s640/GRMFTTY4.JPG)
Well, it sure smells good!
(https://lh3.googleusercontent.com/-A89bBr_GrDU/Ty9c5N03N8I/AAAAAAAACY8/-tqKVToAIyE/s640/GRMFTTY5.JPG)
Looks good too.
(https://lh6.googleusercontent.com/-b2LJ61KVUQY/Ty9c4wKHe-I/AAAAAAAACY8/br-LZg7cypk/s640/GRMFTTY6.JPG)
Served with some Kraut & Mustard Potato Salad.
(https://lh5.googleusercontent.com/-cXWWq1e6bwU/Ty9c5Lc5ctI/AAAAAAAACY8/VxylVRPNYLk/s640/GRMFTTY7.JPG)
Wow do I like this recipe. Without a doubt, some of the best Bratwurst I've ever had.
This was an old world German brat recipe, not a Wisconsin style Beer Brat which usually adds sugar. It had that classic Bratwurst taste you get from the Nutmeg, but it was deeper and more complex with the addition of the caraway, which is not usually in Wisconsin style brats.
Definitely a keeper!
Thanks.
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DANG!!
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What kind of cheese did you use in that fattie? Looks fabulous. i would like the old world style sausage too, not hte one with sugar. Gret cook adnpretty too..and we all knowit has to be pretty. I didn't see any gahhlick tho.
Pam .☆´¯`•.¸¸. ི♥ྀ.
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I gotta do me a fatty soon!! Oh and I gotta try your recipe 8) 8)
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What kind of cheese did you use in that fattie?
I was going to use Gouda since it's a German cheese, but we had a few slices of Meunster already open. Although not technically a German cheese, it's named after the German city of Münster, so I figured it was close enough, lol. ::)
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DANG!!
What Squirt said, X 2.
Art
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Man this looks good and to add the kraut on top wow.
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As a German all I can say is Prost! 8)
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I could eat that in about four chomps and then wash it down with a Lowenbrau ;D
Hub
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Simply fantastic!
Your bacon weave is a work of art :)
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MMMMMM
(http://i868.photobucket.com/albums/ab242/nepas1/kc/drool.gif)
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That looks great. What is the exact recipe so I can duplicate it at home?
Bill
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Sweet! I'm waiting for my FedEx delivery!!
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What is the exact recipe so I can duplicate it at home?
Bill
I modified this from the recipe found on http://www.wedlinydomowe.com (http://www.wedlinydomowe.com)
Here's the amounts I used (I go for lower salt):
2 Lbs Fresh Ground Pork
1 1/2 tsp. Pickling Salt (original called for 1 TBS - too much salt for me- adjust for your taste)
1 tsp. White or Black pepper (white is traditional, I like course ground black for the look)
1 tsp Marjoram
1/2 tsp Caraway
1/2 tsp Nutmeg
1/2 tsp Ginger, ground
1/4 Cup cold Water
Mix the spices & water together, add to the meat & mix thoroughly.
Thanks again! :)
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Thanks for the receipt! ;D
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I was off 1/2 tsp salt..geezzz Pam .☆´¯`•.¸¸. ི♥ྀ.
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I was off 1/2 tsp salt..geezzz Pam .☆´¯`•.¸¸. ི♥ྀ.
I actually had to play with the little pile of salt so it cast a shadow well enough to show up in the pic. So I'd say you did pretty dang good to get it that close! :)
P.S. HA HA, I just realized this whole thread left me wide open to a "You are what you eat" joke! :o
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I was off 1/2 tsp salt..geezzz Pam .☆´¯`•.¸¸. ི♥ྀ.
I actually had to play with the little pile of salt so it cast a shadow well enough to show up in the pic. So I'd say you did pretty dang good to get it that close! :)
P.S. HA HA, I just realized this whole thread left me wide open to a "You are what you eat" joke! :o
W I D E Pam .☆´¯`•.¸¸. ི♥ྀ.
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Is there anything that can be used instead of the Caraway Seed....can not do that due to SWMBO
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Look great.....Is there any thing that can be used to replace the Caraway Seed....Can not do seeds due to some tummy problems with SWMBO
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Look great.....Is there any thing that can be used to replace the Caraway Seed....Can not do seeds due to some tummy problems with SWMBO
If you have a coffee or spice grinder, you could grind the caraway to a powder. Otherwise I'd think ground Cumin would work as a substitute for caraway.
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I was wondering if it's the caraway flavor or just the seeds? If it's the seeds, just grind in a spice grinder..be sure and toast them a lil bit in a dry frying pan first to really bring out the oil in the seeds. really makes a difference. I toast them and then grind some when I make rye bread. Really improves the flavor with both. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Beautiful job!! :o :o I'm drooling on my keyboard :P
Never thought of making a fat stuffed bacon wrapped sausage :) I've got some Sausage Maker Bratwurst Seasoning I can use for this ...