All the recipes I post in this one post are curtesy of www.onkelheinz.de an excellent page for German Recipes. If you can read german...
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Oma's Feine Bratwurst (Oma's fine bratwurst)
This recipe is out of Henriette Davidis' cookingbook (my mother owns a firstedition issue, and it's great) from 1843
On 4 pound not to fatty, finely chopped pork give 4 loth (1 loth = 14,5 gramms) white bread that has been soaked in water and pressed out. To it ass 2 finely chopped sautéed (in butter) shalotts, 1/4 melted butter (sieved), salt, crushed tips of cloves, black pepper, some lemonzest, some nutmeg and 6 eggs. Stir well and stuff into intestines.
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Rostbratwurst (another variety, Rost means either Roast (old German form) or a sort of grid things are fried on over a fire, or Rust )
300 g lean beef; 500 g lean pork; 200 g Bacon from the shoulder or very fat Bacon from the belly without the rim (both pork); 20 g salt (1 slightly heaped Tbs) ; 1 /2 Tbs. white pepper; 1 Teaspoon (caraway?) ; 1/2 teaspoon nutmeg
Grind the meat through the 8mm holes (I hope you know what I mean). Add the spices and salt and work through it for 5 minutes. Fill into intestines.
500 g lean pork from shoulder or leg 300 g lean beef 200 g Bacon/Ham from shoulder or fat belly (Pork again) 20 g salt (1 slightly heaped tbs.) 1/2 Tbs white pepper, crushed mixed pepper , 1 /2 Teaspoon ground nutmeg 1 tsp. Majoran , 1 Tsp lemonzest , 1 Tbs. Milk
Grind the meat through 10-13 mm holes. Mix up with the spices, salt and milk to a desireably smooth mixture. Stuff into intestines
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Kräuterbratwurst (Bratwurst with Herbs)
400 g lean beef, 400 g lean pork from shoulder or leg 200 g Bacon from shoulder or belly (without the rim, both pork) 20 g Salt 1 Tbs ground white pepper , 1 Tsp. Thyme , 1 tsp. Majoran , 1 /3 Tsp. ground pimento , 1 pinch cinnamon
Grind the meat through the 8mm holes. Mix up spices and salt and pour over the ground meat and mix well for 5 minutes Fill into intestines.
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Thüringer Rostbratwurst (this might be the one you're thinking of shadows)
600g lean pork from the shoulder 400g fat pork from the belly 20g Salt 1 tbs. white, ground pepper 1 heaped teaspoon caraway (?) 1 small egg 100 ml Milk
Turn meat through a 8mm grinder, add cool milk, egg and spices and mix well. Fill into intestines and turn into 20cm long sausages
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AH thank you dear Aon!!!
I was still labouring over the translations ( had something about putting sawdust in my socks LOL ) !
Yes that one looks like the one I had in mind, thank you!
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I'll give the American recipe for preparing bratwurst:
Ingredients:
1 package of store-bought bratwurst 1 12 oz. can of beer 1 package of hot dog buns
Directions:
Pour beer into medium-sized pan. Put bratwursts into pan. Let soak for about 10-15 minutes. Carrying pan outside, put bratwursts on grill and grill on HIGH about 7-10 minutes. Remove bratwursts from grill and put back in pan. put pan on stove and let boil on MEDIUM until ready to serve.
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QUOTE (MDF3530 @ Jan 12 2004, 06:31 PM)
I'll give the American recipe for preparing bratwurst:
Ingredients:
1 package of store-bought bratwurst 1 12 oz. can of beer 1 package of hot dog buns
Directions:
Pour beer into medium-sized pan. Put bratwursts into pan. Let soak for about 10-15 minutes. Carrying pan outside, put bratwursts on grill and grill on HIGH about 7-10 minutes. Remove bratwursts from grill and put back in pan. put pan on stove and let boil on MEDIUM until ready to serve.
Thanks! I do use that one some times to cook Brats, but I was looking into making Brats from scratch, you have never had a Brat until you have had one from Germany... no American brat comes close... I am an American so don't say I am biased LOL!!!!
Thanks! I do use that one some times to cook Brats, but I was looking into making Brats from scratch, you have never had a Brat until you have had one from Germany... no American brat comes close... I am an American so don't say I am biased LOL!!!!
Say this word with me: Johnsonville .
This post has been edited by MDF3530 on 12-Jan-2004, 05:45 PM
mmh the mustard to have with it is Düsseldorfer.. the red one.. but then in that matter I AM biased. (comin' fae Düsseldorf an' aw!) I have my mustard shipped over every 2 months actually. I'm trying to find a German butcher that'll ship to Scotland...
mmh the mustard to have with it is Düsseldorfer.. the red one.. but then in that matter I AM biased. (comin' fae Düsseldorf an' aw!) I have my mustard shipped over every 2 months actually. I'm trying to find a German butcher that'll ship to Scotland...
Aon, I can assume that this is made with red wine and no vinegar.
Are there any German name brands that you would recommend? I know you prefer fresh made but it may be tough to get that here in the US. I came across Tomay and Lowensenf, but it seems they are made with vinegar.
(Löwensenf is the archetypical Düsseldorf Mustard Company) I'me very sure you won't get the very small ones over there, they don't even ship out to Europe. If you want great home made mustard go to the pubs in Düsseldorf that make their stuff themselves or the Uerige Shop. They have small company mustard with them. As I said, I have mine shipped over by my dad. If we could devise a way to ship over German Aufschnitt & such things as well we would do that as well, but it would probably get too expensive.
but if you want mustard made with wine make it a) yourself or have it shipped in from France...
Löwensenf does 3 basic ones, the red one, the green one and a blue one. Red - Scharf (hot) Green - Mediumscharf (medium) Blue - Bayerisch Süß (Bavarian Sweet).
Eat the blue one with Leberkäse, it's definitly worthwile *mjam*
600g. pork from the shoulder, without fatty rim salt nutmeg pfepper majoran
Grind the pork through the 8mm holes and mix well with salt, pepper, nutmeg and majoran (that what makes the nürnberger a nürnberger says my grandma) Fill into intestines and make about 8 equally sized würste. Let them draw flavour for at least 10 minutes and keep cool.