Re: [CH] RE: WI Brats
Uncle_Dirty_Dave (xrated@ameritech.net)
Sun, 02 Dec 2001 09:55:34 -0600
T wrote:
> What are 'brats'?
> Tom
Heeeey.... another one I can answer. Brats are more properly bratwurst,
a mild sausage that is the national dish of Wisconsin, USA and of
varying degrees of popularity elsewhere in the US. They are popular
enough that Mickey D's features an industrialised version of brats in a
"Bratwurst Value Meal" almost every fall. Apparently McDonalds think
that brats _must_ coincide with American football season -- which is not
true. Good brats are in season any time. Plus McDuck's puts catsup on
their brats and yellow mustard. FEH!!! No catsup and brown mustard for
me.
Here's a recipe for Sheboygan Brats (a sub-set of brats) so you can see
what goes into them and make your own judgements. I was originally
posted to this list some years ago.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sheboygan Bratwurst
Categories: Chileheads, Sausages, Veal, Pork
Yield: 3 Pounds
1 1/2 lb Pork butt
1 lb Veal shoulder
1/2 lb Pork back fat
1 tb Salt
1 ts Sugar
1 ts Black pepper
1 ts Ground mace
1 ts Ground caraway seeds
1/2 ts Ground ginger
1/2 c Milk
Medium hog casings
Mix measts and fat and all seasonings in large bowl and grind with
1/8" plate. Add milk and knead until spices are well mixed in. Stuff
into casings and tie off at 5". You can poach them in beer for 20
minutes or grill them raw. Makes 3 pounds.
Recipe By: Bruce Aidells
From: Kit Anderson; Chileheads Mailing List
MM Format by Dave Drum - 12 November 1999
FROM: Uncle Dirty Dave's Kitchen A FIDO COOKING Echoes Recipe
MMMMM
ENJOY!!!
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UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider