I have been trying bratwurst and hot dogs from butchers around here. Some are a lot better than others. Picked up bratwurst from one place yesterday, that didn't taste much different than their hot dogs, and not like any brat I ever had. That set me off to wondering what makes a bratwurst taste like what I think it should, a good Wisconsin Brat. I found this recipe, it has all sorts of stuff that you usually never use. What is necessary for a good flavorful brat? Mace, Marjoram, nutmeg???? I hope it is not powdered milk!
1 ¾ lb boneless pork shoulder, cubed ¼ lb boneless beef shoulder or veal stew meat, cubed ½ c powdered milk 1 tsp salt 1 tsp nutmeg ½ tsp ground black pepper ½ tsp marjoram ¼ tsp ground mace ¼ tsp ground ginger 1 egg 1/3 c milk 4-5 feet hog casing for fresh sausage, rinsed
1 ¾ lb boneless pork shoulder, cubed ¼ lb boneless beef shoulder or veal stew meat, cubed ½ c powdered milk 1 tsp salt 1 tsp nutmeg ½ tsp ground black pepper ½ tsp marjoram ¼ tsp ground mace ¼ tsp ground ginger 1 egg 1/3 c milk 4-5 feet hog casing for fresh sausage, rinsed
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