~ Homemade Bratwurst and a recipe for Beer Mustard ~
This month’s Charcutepalooza challenge had the whiff of Oktoberfest. Not only were we asked to make and stuff more sausages, we were asked to blend and emulsify the meat filling to a consistency found in a hot dog, bratwurst or weisswurst. I chose the bratwurst, partly for it’s happy collaboration with beer and partly for its relative ease compared to the hotdog. Baby steps, please!
As I embarked on this challenge over the July 4th weekend, I envisioned dirndls, sauerkraut and good strong mustard in my future. Somehow a trip to Europe has eluded us this summer, but, by golly, if we can’t make it back for a visit, then I will bring Europe home to my California kitchen. I spent the better part of a day on this challenge, which provided much thoughtful time to reflect on how I would title this post. Here are a few of the contenders:
How to make a Danish family happy:
Yes, my husband is Danish and bratwurst is German. At the end of the day, they share a border, and, while their history may have been a tad testy, these 2 countries also share a culinary love for sausages. In Denmark, sausage is the fast food of choice, with carts distributed wherever people roam. While I may be hunting down a cup of coffee upon international arrival from the U.S., my husband will sidle up to the nearest airport sausage cart with both of our kids in tow, and order a flight of pølse with mustard, bacon and crispy onions. Apparently his gene pool is the strongest.
How to train a terrier:
Or, more specifically, the unflinching interest my dog is showing in me while making bratwurst is unsettling.I have never succeeded in getting our terrier to consistently obey me. Now I know how.
Why a power hose should be our next new kitchen gadget:
Sausage, sausage everywhere…on the counters, on the floor, in the sink, in the bowls, in the mixer, in the grinder, in my hair, under my nails, on my clothes and countless kitchen towels. And did I mention that my dog is intently staring at me?
The difference between white pepper and black pepper:
White pepper is traditionally used in dishes that should not show dark flecks of black pepper. But visuals are not the only difference. White pepper has a potent spiced flavor which, in large amounts, I don’t care for. Too bad I only figured that out after I added a heaping spoonful to the filling.
Familiarity breeds contempt:
I am 6 hours into the meat stuffing process, which includes handling, chopping, chilling, grinding, chilling, mixing, frying, tasting, chilling, stuffing, chilling, poaching, frying and tasting ground, blended meat. I think I’ll tuck these babies away in the freezer and take a time out. Then I can rename this title to:Absence makes the heart grow fonder.
I could be watching Wimbledon and sipping Pimms right now:
But, no, I am blending and stuffing bratwurst in the company of my dog. Pass the sauerkraut and a beer, please.
Mustard makes everything taste better:
Especially when everything involves sausage. Truth be told, these were quite tasty, and my family gobbled them up (see title #1). I pan-fried the bratwurst and served them with thick slices of country-style bread, mustard and sauerkraut. As we ate the bratwurst, we watched Wimbledon highlights and enjoyed an ice cold Danish beer. The EU is alive and strong in Northern California.
Homemade Beer Mustard
Begin the mustard at least two days before serving. Makes 1/2 cup. (Recipe may be doubled.)
1/4 cup yellow mustard seeds
1/4 cup apple cider vinegar
1/4 cup dark beer
1 tablespoon dried mustard
1 tablespoon packed brown sugar
1 teaspoon kosher salt
1/4 teaspoon turmeric
1/8 teaspoon ground cloves
Combine mustard seeds, vinegar and beer together in a non-reactive bowl. Cover and refrigerate overnight.
Transfer mustard and liquid to a small saucepan. Bring to a boil; immediately remove from heat. Cool to room temperature. Transfer to a food processor or blender. Add remaining ingredients and purée. Transfer to a glass jar or container and refrigerate overnight.Mustard may be stored in refrigerator for up to two weeks.
What is Charcutepalooza?
An inspirational idea hatched byCathy BarrowandKim Fosterand partnering withFood52andPunk Domestics. Itcelebrates a Year in Meat, where participating foodies and bloggers will cure, smoke and salttheir way throughMichael Ruhlman’sbestselling cookbookCharcuterie.
FAQs
What kind of mustard goes on bratwurst? ›
While you can take many directions with toppings ranging from sauerkraut to tomato sauce with onions and peppers, our choice was served best with a Sweet-Mild Mustard. Not too overpowering with sugar, this mustard really enhanced all those flavors we love in a Bratwurst without overpowering them.
How to cook authentic German bratwurst? ›
Simmered & Sizzled
Bring to a low boil. Add brats to the pan, cover with a lid and cook over a low swimmer for 10-12 minutes. Preheat a frying pan or grill to medium to medium-high heat. Add cooked brats to frying pan or grill and cook for a few minutes a side until brown & caramelized all over.
What gives bratwurst its unique flavor? ›
Originating in 14th century Germany, bratwurst is a type of fresh link sausage that's traditionally made with a combination of pork and veal, along with spices like caraway, nutmeg, onion and coriander.
What makes bratwurst taste like bratwurst? ›
Notably, bratwurst often features a coarser grind and a specific blend of spices, setting it apart from other sausages like hot dogs or Italian sausages. In addition, its flavor profile, with hints of garlic, nutmeg, and other spices, gives bratwurst its signature taste.
How to add flavor to bratwurst? ›
BRATWURST is a German sausage. Brats are made from pork, veal and sometimes beef. They have a smooth texture, a pale color, a mild flavor and can be seasoned with any combination of salt, white pepper, nutmeg, lemon peel, marjoram, caraway, and garlic.
What is the best mustard for sausage? ›
Yellow mustard and spicy brown mustard are both classic options, but you can also try other types like dijon, beer mustard or whole grain mustard. Mustard that includes whole seeds in it will add a bit of texture to your sausage in addition to the pop of flavor.
Do you put mustard or ketchup on bratwurst? ›
“A brat must be treated with tender, loving care to get the full flavor. The brat must be in a hard roll, covered with a touch of mustard, and sprinkling of pickles and raw onions. Ketchup, never, only for hamburgers,” Harry Maier said in an email.
What is the difference between German sausage and bratwurst? ›
Bratwurst is typically prepared in a natural casing and tends to have a higher fat content than sausage. Regional variations include the use of different spices and meats. Common bratwurst seasonings include ginger, garlic, marjoram, paprika, sage, cumin, nutmeg, caraway, and coriander.
Should you always boil brats before grilling? ›
Yes, you should boil brats before grilling
Bring everything to a boil, then knock the temperature down to a simmer for five to eight minutes.
Our recipe calls for a combo of pork shoulder and veal shoulder, each cut into 1-inch cubes. At the store, you may find both pork stew meat and veal stew meat. If you ask me, I think either would be fine for making sausages.
What mustard goes well with bratwurst? ›
Well, you might go wrong with a horseradish mustard on this easy to find variety. We found a medium hot pepper Mustard to be just the right fit.
What do Germans put on their brats? ›
Mustard: Classic yellow or spicy brown mustard is a common choice. Sauerkraut: This fermented cabbage condiment pairs well with bratwurst. Ketchup: Some people enjoy ketchup on their bratwurst. Onions: Grilled or sautéed onions add a flavorful topping.
How do you keep brats juicy? ›
Do not allow flames to flare up; control this by using a spray bottle or lightly dousing the flames with water. A fire that is too hot will split the casing, and you will lose the vital juices. Brats only take 7-8 minutes to fully cook, and overcooking them reduces the flavor.
What parts of animal are in a bratwurst? ›
Original “Munich Weisswurst” contained veal, fat, water, and cooked rind from calves' head or other connective tissue from calves (Fischer, 1988, 1993). Today, this sausage may be made from both veal, beef from heifers, and/or pork and pork jowls.
What are the ingredients in Johnsonville traditional bratwurst? ›
Ingredients: Pork, water, corn syrup, and less than 2% of the following: pork broth with natural flavorings, salt, dextrose, natural flavors, BHA, propyl gallate, citric acid.
What are the ingredients in beef brats? ›
Ingredients: Beef, water, and less than 2% of the following: salt, corn syrup, potassium lactate, sugar, sodium phosphate, monosodium glutamate, sodium diacetate, sodium erythorbate, sodium nitrite, natural and artificial flavors, collagen casing.
What are most brats made of? ›
What is a Bratwurst? A bratwurst is a type of German sausage that is generally made with pork, beef, or veal. It's most commonly made with pork. I don't speak German, but according to the always correct Wikipedia, brat means finely chopped meat, and wurst means sausage.
