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Aon_Daonna 
Posted: 12-Jan-2004, 06:00 PM
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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.

~~~~~~~~~~~~~~~~~~

Rostbratwurst (another variety, Rost means either Roast (old German form) or a sort of grid things are fried on over a fire, or Rust wink.gif )

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.

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Grobe Bauernbratwurst (coarse/rough bratwurst farmers style)

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

~~~~~~~~~~~~~~~~~~

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.

~~~~~~~~~~~~~~~~~~

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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Shadows 
Posted: 12-Jan-2004, 06:13 PM
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AH thank you dear Aon!!! biggrin.gif

I was still labouring over the translations wink.gif ( 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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Aon_Daonna 
Posted: 12-Jan-2004, 06:19 PM
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as I said, contact me if you need help.
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MDF3530 
  Posted: 12-Jan-2004, 06:31 PM
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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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Shadows 
Posted: 12-Jan-2004, 06:32 PM
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Will do...and thnaks again!
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Shadows 
Posted: 12-Jan-2004, 06:39 PM
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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!!!!
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MDF3530 
  Posted: 12-Jan-2004, 06:44 PM
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QUOTE (Shadows @ Jan 12 2004, 05:39 PM)
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 biggrin.gif .

This post has been edited by MDF3530 on 12-Jan-2004, 06:45 PM
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Shadows 
Posted: 12-Jan-2004, 07:04 PM
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QUOTE (MDF3530 @ Jan 12 2004, 06:44 PM)
Say this word with me: Johnsonville biggrin.gif .

They just don't cut the mustard....oops was that a puny!?

I can find better brats from the local Amish and German butchers then Johnsonville ( sorry) ! I want authentic German Brats not Americanized.
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Aon_Daonna 
Posted: 12-Jan-2004, 07:41 PM
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mmh the mustard to have with it is Düsseldorfer.. the red one.. but then in that matter I AM biased. smile.gif (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...
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AShruleEgan 
Posted: 12-Jan-2004, 10:04 PM
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QUOTE (Aon_Daonna @ Jan 12 2004, 07:41 PM)
mmh the mustard to have with it is Düsseldorfer.. the red one.. but then in that matter I AM biased. smile.gif (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.
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Aon_Daonna 
Posted: 13-Jan-2004, 09:52 AM
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(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 cool.gif have it shipped in from France...
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AShruleEgan 
Posted: 13-Jan-2004, 06:18 PM
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Aon, is this what you are referring to?

http://www.germandeli.com/40205694.html

I can get that here in the US. Doesn't look red at all.
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Aon_Daonna 
Posted: 13-Jan-2004, 08:24 PM
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It's definitly the red one (are you colorblind?).

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*
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Aon_Daonna 
Posted: 14-Jan-2004, 10:10 AM
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Nürnberger Bratwurst

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.
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RavenWing 
Posted: 14-Jan-2004, 12:07 PM
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QUOTE (Shadows @ Jan 13 2004, 12:04 AM)
They just don't cut the mustard....oops was that a puny!?

I can find better brats from the local Amish and German butchers then Johnsonville ( sorry) ! I want authentic German Brats not Americanized.

I can't stand the Johnsonville ones. I am with Shadows. The authenitc brats are SO much better.

This thread is making me drool.


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