HOMEMADE GERMAN BRATWURST
Enjoy the authentic taste of Germany through these delicious Bratwursts! Make a double batch, freeze them, and you can conveniently grab and grill a bratwurst any time the craving hits you!
Provided by Kimberly Killebrew
Categories Main Course
Time 2h
Number Of Ingredients 16
Steps:
- Combine the pork, fat and crushed ice in a bowl and then, working quickly, use a meat grinder to grind the mixture through a 1/4 inch (6mm) die. Preferably grind the meat mixture into a bowl set atop an ice bath to keep the meat cold. Grind half of the ground mixture a second time. Note: It is imperative that the meat be at a constant cold temperature so that the fat doesn't get too soft. You should be able to see clear definition between the lean meat the specks of fat in the ground mixture.Chill the meat in the refrigerator while you assemble the spice mixture.
- In a small bowl combine all the spices.Remove the ground meat from the fridge and place it on the stand mixer fitted with a paddle attachment. Add the spice mix and dry milk powder.Mix the meat mixture with the paddle for 3-4 minutes until threads begin to appear in the meat: If you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart. When you see this your meat is ready. *If the meat mixture is too dry and stiff, add a little ice water. You want a soft/smooth mixture that will easily go into the casings.*This is also the time to taste your sausage mixture so you can adjust the seasonings if needed. To do this, take a bit of the meat mixture, fry it up in a pan, taste it and adjust the seasonings if needed.Place the meat mixture back in the refrigerator while you prepare the casings.
- Thread your sausage stuffer with the prepared hog casings, fill the sausage stuffer with the meat mixture, and stuff the casings being careful to avoid air gaps while also being careful to not over-stuff the casings.Twist the sausages into links. Use a sausage pricker to prick any air bubbles out of the links.For best results chill the sausages overnight.
- To prepare the bratwursts, gently poach them in lightly salted water (place sausages in pot of water, gradually bring liquid to a light simmer/do NOT boil, and poach sausages until partially cooked, 3-4 minutes) and then fry or grill them. Once poached they will keep in the fridge, tightly wrapped, for up to a week.You can either freeze the Bratwursts raw prior to poaching (then thaw, poach, fry/grill) or freeze them once they're poached.
- This yields roughly 10 bratwursts depending on the size and diameter.
Nutrition Facts : ServingSize 1 bratwurst, Calories 421 kcal, Carbohydrate 2 g, Protein 28 g, Fat 34 g, SaturatedFat 12 g, Cholesterol 88 mg, Sodium 993 mg, Fiber 1 g, Sugar 2 g
TURKEY BRATWURST
Make and share this Turkey Bratwurst recipe from Food.com.
Provided by Pesty57
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil Turkey Bratwurst in beer for 30 minutes.
- Saute onions & peppers until transparent and tender.
- Drain sausage and place on grill. Grill until you see grill marks. (doesn't take but a few minutes).
- Serve in buns with dijon mustard and horseradish sauce.
Nutrition Facts : Calories 158.3, Fat 1.9, SaturatedFat 0.5, Sodium 209.5, Carbohydrate 24.4, Fiber 0.9, Sugar 2.7, Protein 4.5
GREEK-INSPIRED GRILLED TURKEY SAUSAGE BRATS
Enjoy a delicious grilled turkey sausage topped with fresh, crisp Greek-style veggies and tangy feta cheese.
Provided by lutzflcat
Categories Meat and Poultry Recipes Turkey Sausage
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place sausages on the rack, and grill until sausages are cooked through, 10 to 16 minutes, turning occasionally. Your cooking time will depend on your grill and how close the sausages are to the heat. Check periodically with a meat thermometer until you reach 165 degrees F (74 degrees C), which is well done.
- Combine red onion, cucumber, tomatoes, and Kalamata olives in a small bowl. Drizzle with olive oil and lemon juice, and stir in the oregano, salt, and pepper.
- Place the turkey sausages in the buns. Evenly distribute the Greek-style veggie mixture over the sausages, sprinkle with some feta cheese, and serve.
Nutrition Facts : Calories 954.5 calories, Carbohydrate 11.1 g, Cholesterol 269.3 mg, Fat 82.4 g, Fiber 1 g, Protein 44.6 g, SaturatedFat 26.2 g, Sodium 3778 mg, Sugar 4.1 g
TURKEY BRATWURST PATTIES
From Cooking Light. Nice substitute for a full-fat brat. Except for the salt and pepper, I use the full amount of spice for one pound of turkey. I tried with ground chicken (not ground chicken breast) the other day and that was great too.
Provided by kitchenslave03
Categories Poultry
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except spray and mix well.
- Divide the mixture into 8 equal portions, shaping each into a 1/2 inch thick patty.
- Heat a large nonstick skillet over med high.
- Coat with spray.
- Add 4 patties; cook 4 minutes on each side or until done.
- Repeat procedure with spray and remaining patties.
- Serve with rye bread and spicy mustard.
Nutrition Facts : Calories 171.3, Fat 8.8, SaturatedFat 2.3, Cholesterol 78.3, Sodium 285, Carbohydrate 0.7, Fiber 0.2, Sugar 0.3, Protein 22.4
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