bratwurst
Bratwurst
3 pounds lean pork
1 1/2 pounds fatty pork
3 tablespoons black pepper
2 tablespoons salt
1 1/2 tablespoons sage
1 tablespoon cloves
1 teaspoon rosemary
1 teaspoon mace
Coarsely grind meats with the seasonings, pack into a crock, and
seal the top with a layer of pork fat and aluminum foil to let the
flavors ripen overnight in the refrigerator.
Form the meat into
patties and fry them or stuff the meat into casings and poach in
simmering water 45 minutes.
Makes about 16 links or patties.
For a Brat Fry
16 ounces pilsner beer
4 large onions, sliced thick
2 tablespoons Polish mustard with horseradish
1 tablespoon catsup
12 bratwurst in casings
6 hard rolls
Bring beer to a simmer in a pan with 1 of the onions, the
mustard and catsup.
Add bratwurst and simmer about 20 minutes.
Have
your grill or broiler hot.
Drain the bratwurst.
Grill brats and
remaining onion slices about 5 minutes on each side.
Grill the
split rolls quickly.
Fork a pair of wurst onto each and top with
onions.
Serve with plenty of extra mustard and catsup and beer.
