Bighwheel BBQ List

Dont often eat brats myself..way too bland for Texas taste buds..but do run
off  a few as a favor for homesick transplanted yankees pals. They seem to
like this version real well. In fact...most of them claim these are much
better than what they remember getting back in yankeeland.

  Bigwheel's  Lonesome Yankee Bratwurst

5-7 lb pork butt
1 cup water
2 T. salt
1 T. sugar
1 t. coriander
1 t. sage
1 t. paprika
1 t. teaspoon cayenne pepper
2 t. rosemary
1 t. MSG
1 T. dry mustard
1 T. black pepper (fine grind)
1 big pinch ground nutmeg
1 small pinch ground cloves
hog guts

Mix all spices into the liquid and place in the freezer while you debone the
butt and cut the meat to fit the grinder. Pour spiced liquid over the cut
meat and mix well. Run through med or fine plate and mix well again. Stuff
into the guts and twist into links about 5" long.

bigwheel

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9:06 PM 3/11/98
rfc

Bratwurst Number 1	

  Yield: 5 lbs
 
  2 1/2 lb Lean veal
  2 1/2 lb Lean pork
  1        ts White pepper
  1 1/2 c  Water
  1 1/2 ts Mace
  1        c  Fine breacrumbs
                soaked in 1/2 c  Milk
  1 1/2 ts Nutmeg
  3        ts Salt

  Try substituting 2 teaspoons dried sage for the mace
  and nutmeg -- delicious!
  
  1.  Cube the meats, mix together, and grind twice.  Add mace,
       nutmeg, salt and pepper and grind a third time.
  
  2.  Using your hands, combine the meat with the bread crumbs.
       Add the water and beat with a wooden spoon until light and
       fluffy.
  
  3.  Stuff into pork casings and tie securely into desired lengths.

       The bratwurst may be fried lightly in butter, but are also
       delicious dipped in milk and then broiled or grilled over
       charcoal.



Bratwurst Sausages Number 2
Yield: 3 lbs
 
 3        Ft small hog casings (1-1/2-inch diameter)
 1 1/2 lb  Lean pork butt, cubed
 1        lb Veal, cubed
 1/2    lb Pork fat, cubed
 1/4    ts Ground allspice
 1/2    ts Crushed caraway seeds
 1/2    ts Dried marjoram
 1        ts Fresh ground white pepper
 1        ts Salt, or to taste
 
  1. Prepare the casings.
  
  2. Grind the pork, veal, and pork fat separately through the fine
      blade of the grinder.
  
  3. Mix the ground meats and grind again.
  
  4. Add the remaining ingredients to the meat mixture and mix
      thoroughly.
  
  5. Stuff the mixture into the casings and twist off into four or
       five-inch lengths.
  
  6.  Refrigerate for up to two days. The bratwurst can be pan fried
       or grilled over charcoal.



Bratwurst Sausages, Sheboygan Style

4 Lbs Ground Pork
1 Lb. Ground Veal, Chicken or Turkey
1/4 Cup Bread Crumbs
2 eggs
5 teaspoons salt 
1 cup of milk
1 1/2 teaspoons white pepper
1/4 teaspoon ground cloves 
1/2 teaspoon onion powder or 1 onion minced 
1/2 teaspoon mace 
 
Combine all ingredients.  Then either stuff into natural casings 
or roll into rolls and fry 'em.




Bratwurst Sausages Number 4

Bratwursts are sometimes seasoned with ginger, mustard and/or
coriander. Regional varieties are also seasoned with mace, nutmeg or
sage.

    2 1/2 pound lean veal
    2 1/2 pound lean pork
    1 1/2 teaspoons sage
    1 1/2 teaspoons dry mustard seed
    1 1/2 teaspoons coriander
    3 teaspoons salt
    1 teaspoon white pepper
    1 1/2 cups water
    1 cup fine bread crumbs soaked in 1/2 cup milk

    1. Cube the meats, mix together and grind twice. Add sage,
        mustard seed, coriander, salt & pepper. Grind a third time.

     2. Using your hands, combine the meat with the bread crumbs.
         Add the water and beat with a wooden spoon until light and
         fluffy.

     3. Stuff into Pork Casings and tie or twist securely into desired
         lengths

      Place Brats in a deep metal pan along with 3 or 4 cloves of
      garlic and one or two hot peppers or more if you like. Fill the
      pan with beer, cover with foil and let rest for 1 hr.

      Start fire and place the pan with the Brat's on the grill to
      heat. After fire has burnt down start grilling the brats, 
      Returning the brat's to the pan between turning.

      After Brats have browned on each side return them to the
      pan and let simmer, the longer they simmer the better they will
      be.

      Serve brats on a potato roll with dejon mustard, stone ground
      mustard, diced tomatoes, diced onions and thinly sliced dill
      pickles. And don't forget the Sauerkraut.



      A great accompaniment is Kartoffelsalat.
     (Not for the faint of heart, literally) 

    2     pounds potatoes
    1/2 pound bacon diced
    1/4 cup bacon fat, melted
    2     tablespoons vinegar
    1     cup beef bouillon
    1     medium onion chopped
    1     boiled egg sliced

    1. Cook potatoes in boiling salted water until tender, boil
        egg,and brown bacon reserving the bacon fat.

     2. Peel and slice the potatoes, when slightly cooled, sprinkle
         with bacon fat and vinegar, Add bacon, beef bouillon, onion
         and seasoning to taste. Mix gently and let stand for several
         hours at room temperature. This Salad must not be chilled.
         Garnish with sliced egg.

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BBQ List

From: "Wendy Hufnagel" <whufnagel@shadowlink.net>

BRATWURST

[Makes 3#, or about 10-12 good-sized sausages; recipe can be doubled or
tripled]

2 # pork shoulder or pork butt with a fair amount of fat on it
1 # ground veal
1/2 t ground allspice
3 T fresh parsley
1 1/2 t freshly grated nutmeg
1/2 t crushed caraway seed (Optional, I leave it out because it is the one
seasoning I detest)
1 t dried marjoram
1/2 medium onion, grated
1 t white pepper
freshly ground black pepper to taste
kosher salt to taste
freshly pressed garlic to taste (@ 6 large cloves)
1 bottle beer
hog casings (if you're going to make sausages rather than patties)

Grind the pork with the coarse disc, add ground veal and all seasonings and
ingredients.  Refrigerate overnight.  Grind entire mixture with the fine
disc.  At this point you can make a small pattie and cook it and see if you
need to adjust any seasonings.  Then proceed to extrude mixture into the hog
casings or form into patties.  Freezes well.

~~~~~~~~~~~~~~~~~``

BIGWHEELS BRATS - to make them

    5 #  Boston Butt
   4  t  Sugar
1/2 T  ground Coriander
1/2 T  Sage
   1 T  Paprika
1/2  t  Cayenne pepper
   2  t  dried Rosemary
   1 T  dry Mustard
1/2  t  Nutmeg
   5  t  pickling Salt
   1 C cold Octroberfest Beer
           Hog casings

Cut meat into chunks that will fit through the grinder. 
Mix all dry spices with 1 C cold water or beer.. Dopplebock or Octoberfest
pour over pork and mix well. 

Grind on fine setting and stuff meat mixture into medium hog casings..twist
into 4" links.

Hint: This recipe makes a real good brat..but feel free to experiment with
the spices  depending on what you have on hand..just remember that beer
increases the potency of the spices and brats aren't supposed to be
spicy.. so don't get carried away with the spices.. especially the cayenne..
or you will have yankees nagging at you cause they are too hot.

bigwheel

=======

To cook them:

23 Jun 1999 
To: Jack Chambles <jchambles@mindspring.com>
From: "Jeff D. Wheeler" <bigwheel@blueplanet.net>
Subject: BRATS 

BRATS w/BEER & ONIONS - grilled 

Simmer the brats in a pot covered with beer like
(Dopplebock or Oktoberfest - malty beers) and a big sliced onion or two..
(NO BOILING..lid on top)..for an hour just to plump them up. 

When the hours up.. throw the Brats on the grill. 

While the brats cook on the grill..turn up the heat on the onions and beer. 
Dip out some beer to speed reduction. 
Reduce the mixture till it evaporates most of the beer and 
carmelizes the onion to a nice brown color. 

Then, mix in a heaping T of your favorite mustard. 
The mustard really thickens up the remaining liquid so be sure and 
leave a little liquid in the pot. 

Should make a thick yellow goo with onions visible. 

When the brats are done..put em in buns and slather the goop over the top. 

p.s. - some put kraut w/mashed potatoes in it to thicken

bigwheel 








