FRESH BRATWURST WISCONSIN STYLE
Here's my version of veal and pork bratwurst. Although this fresh sausage recipe is time-consuming to make, it's the best! You can lower the fat content by adding the optional raw potato. This method is for a food processor, but you can also use a meat grinder. You can also stuff the mixture into sausage casings.
Provided by LECHEFRENE
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 11h10m
Yield 16
Number Of Ingredients 11
Steps:
- Cut the pork butt, veal, and fat into 1 inch cubes. Spread on a plate, and place in the freezer for 10 minutes to make it easier to chop. Place food processor bowl and blade in the freezer as well for the same amount of time.
- Set up the food processor and add just enough meat to cover the blade. Pulse to form chunks about 3/8 inch in size. Repeat with remaining meat. Process the fat into smaller pieces, about 1/4 inch, and mix it with the meat.
- Put the chopped meat and fat into a large bowl. Season with salt and pepper, sugar, mustard and mustard seed, nutmeg, and sage. Pour in cold milk, and add grated potatoes if desired. Mix together with your hands.
- Make a small patty of the sausage mixture, and fry it in a small pan over medium heat. Taste, and adjust seasonings of the sausage mix if necessary. Cover bowl, and refrigerate for 8 hours to improve flavor before cooking as desired.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 4.2 g, Cholesterol 52.2 mg, Fat 7.1 g, Fiber 0.6 g, Protein 13.6 g, SaturatedFat 2.5 g, Sodium 491.8 mg, Sugar 0.6 g
WISCONSIN BRATWURST
This recipe was adapted from another cooking websites newsletter. 6-12 ounce bottles or cans of beer can be used.
Provided by lauralie41
Categories Lunch/Snacks
Time 40m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In a large stock pot add onions, butter, beer, and pepper. Prick bratwurst with a fork to keep them from exploding while they cook. Simmer over medium heat for 15 to 20 minutes.
- Preheat grill for medium-high heat and lightly oil grates. When grill is hot, add bratwurst and grill for 10-14 minutes turning often for even browning.
- Place in hoagie rolls, add additional onion and serve immediately.
Nutrition Facts : Calories 1337.5, Fat 100.3, SaturatedFat 39.5, Cholesterol 250.1, Sodium 2751.3, Carbohydrate 47.8, Fiber 1.7, Sugar 2, Protein 44.4
WISCONSIN SLOW COOKER BRATS
These are the best and easiest brats you'll ever taste.
Provided by Ly
Categories Meat and Poultry Recipes Pork Sausage
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- Place bratwurst, beer, onion, and ketchup in a slow cooker. Pour water over mixture until everything is covered. Set slow cooker to HIGH and cook for 4 hours.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Grill bratwurst on preheated grill until they are browned, about 5 minutes.
Nutrition Facts : Calories 377.1 calories, Carbohydrate 12.8 g, Cholesterol 69.2 mg, Fat 27.4 g, Fiber 0.3 g, Protein 13.8 g, SaturatedFat 9.4 g, Sodium 1046.2 mg, Sugar 5.7 g
WISCONSIN BEER BRATS
For these brawny dogs, bratwursts are simmered in a mixture of beer with sweet onions, caraway seeds, and a spoonful of sugar, then charred on the grill. If you're going full-on, the onions are strained and sauteed in a skillet on the grill until golden, then mixed with sauerkraut. You'll be booed out of Wisconsin if you bring soft potato buns to the party -- for a true cheesehead, only a sturdy hoagie roll will do.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large, grill-safe straight-sided skillet (preferably cast iron) over medium. Add onions and a pinch of salt. Cook, stirring occasionally, until onions are soft and golden in places, about 20 minutes. Stir in caraway seeds, bay leaf, mustard, and brown sugar; cook 30 seconds. Add bratwursts and beer. Bring to a boil, then reduce heat to medium-low and simmer, turning bratwursts occasionally, 20 minutes.
- Preheat grill for direct-heat cooking (medium-high on a gas grill). Transfer bratwursts to a plate. Drain onion mixture in a fine-mesh sieve; discard liquid. Return mixture to skillet with remaining 1 tablespoon oil. Place on one side of grill and cook, stirring occasionally, until golden brown, about 5 minutes. Stir in sauerkraut; cook 1 minute more.
- Meanwhile, place bratwursts on grill and cook, turning a few times, until blistered in places, about 5 minutes. Place rolls on grill, cut-sides down, until lightly toasted and charred in places, about 1 minute.
- Serve bratwursts in rolls, topped with sauerkraut mixture and more mustard.
BEER WISCONSIN BRATWURST
Wisconsin loves them and Brats are great for any type of grilling or get togethers. And what better then cooked in a beer from MILWAUKEE. Known as the beer Capitol of the world!
Provided by Rita1652
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a Dutch oven saute onions till tender 5 minutes.
- Add sugar, caraway seeds, and pepper stir in and place brats on top, cover the brats with beer drink the remaining. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and add kraut and stir.
- Place brats on medium high grill and cook brats until golden brown and return to beer/kraut mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut & onions, fresh grated horseradish, ketchup, and/or mustard.
Nutrition Facts : Calories 418.3, Fat 28.7, SaturatedFat 10.9, Cholesterol 73.1, Sodium 958.6, Carbohydrate 16.2, Fiber 1.3, Sugar 6.1, Protein 13
BRATWURST-WISCONSIN STYLE
It seems that everyone has their own ideas of how to cook Bratwurst. I'm a "Sausageholic" & this has always worked for me. Everyone loves it & it is SOOOOOOO simple!!!
Provided by Ackman
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place Brats, Butter & sliced onion in a decent size kettle.
- Pour in the Beer & the Water. (You can use only Beer -- just be sure the Brats are covered, completely).
- Bring to a boil.
- Reduce heat & cover.
- Simmer for 30 minutes.
- Remove from heat, but DO NOT remove cover until ready to grill!
- Get your grill ready & when it is ready, drain the Brats (reserving liquid) & put on the grill & cook until golden brown. (Place them back into the warm Beer & cover to keep them warm, if needed).
- Serve with or w/o a bun, with Kraut, chopped Onion &/or some Silver Springs Horseradish-style Brat mustard (NOT that bright yellow Stuff -- YUK) Be sure to have some extra ice cold brewski's to enjoy the Brats!
- This recipe can be adjusted either way, to fit your needs!
- You can also broil these if the weather won't permit grilling.
- These go VERY good with Recipe #305705 .
Nutrition Facts : Calories 448, Fat 36.3, SaturatedFat 15.9, Cholesterol 93.4, Sodium 807.4, Carbohydrate 8.6, Fiber 0.2, Sugar 0.6, Protein 12.5
AUTHENTIC WISCONSIN BRATWURST!
Every summer "Johnsonville" trucks roll up at local Super-Markets. Set up huge grills in the parking lot and cook their famous Bratwurst. This is their recipe!
Provided by Koechin Chef
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring the beer, onions and brown sugar to a boil. Place the Brats in the liquid and turn down to lowest heat, so they just simmer. Now get your grill fired up and when it's ready take your brats out of the beer and grill them. Since they are pretty well done, they need very little time on the grill. Turn the heat up to high under the beer. Dump in all or part of your drained sauerkraut. Let it cook on high until the brats come in from the grill (if you are not a lover of sauerkraut leave this off).
- Condiments: Mustard, catsup, sweet pickle relish, raw onions as well as the sauerkraut onion mixture from the pot your brats where inches In Milwaukee we could buy a Brat Bun which is firmer more like French bread. But hot dog or hoagie buns will work too. :-).
- When they cook them on the parking lots, they put the grilled brats right back into the beer and hold them there until people buy them. They have large pans sitting at the back of the grills. Since it's a promotion, they sell for $1.00. Yummmm!
Nutrition Facts : Calories 388.4, Fat 24.9, SaturatedFat 8.6, Cholesterol 62.9, Sodium 1227.9, Carbohydrate 20.5, Fiber 2.1, Sugar 10.9, Protein 13
WISCONSIN BRATWURST
This is the only way to cook bratwurst in Wisconsin. The brats are incredibly tasty! If you can get fresh bratwurst from a sausage shop, do it...it is worth the extra cost. Serve with brown mustard on substantial hoagie rolls, never on hot dog buns. Mustard is important and must always be stone ground. Add warm sauerkraut and ketchup, if you like. Chow down! Think about those Wisconsin summers! Listen to some polka!
Provided by ElizabethKnicely
Categories Lunch/Snacks
Time 45m
Yield 10 Wisconsin Bratwurst Sandwiches, 10 serving(s)
Number Of Ingredients 6
Steps:
- Pick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onion, butter and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
- Preheat grill for medium-high heat.
- Lightly oil grate. Cook bratwurst on preheat grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.
Nutrition Facts : Calories 722, Fat 47, SaturatedFat 20.9, Cholesterol 101.5, Sodium 1308.8, Carbohydrate 42.1, Fiber 1.8, Sugar 2, Protein 18
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