So I cooked some brats over the weekend. They were special because they came from a butcher shop which doesn't charge less than $10 a pound for anything.
To illustrate, I bought half a pound of their bologna for $8.


I know, I know, I need to find a new butcher. But that's beside the point.
Anyway, I bought some jalapeno cheddar brats from them and made them for a meal over the long 4th of July weekend. I sous vided them for 2 hours at 155°, seared, and served. The darn skins were so tough that when we tried to take a bite, the whole bratwurst came out of the bun. Imagine that!
I've cooked bratwurst many a time, often poached in beer then seared. Sometimes just grilled. This is the first time I sous vided them and the first time I used brats from this butcher.
So my question is should I not sous vide brats (I used Kenji Lopez-Alt's recipe) or just not get brats from this butcher again?
It was embarrassing as all get-out to drag a whole brat out of a loaded bun, I have to say.
Kathryn




I know, I know, I need to find a new butcher. But that's beside the point.
Anyway, I bought some jalapeno cheddar brats from them and made them for a meal over the long 4th of July weekend. I sous vided them for 2 hours at 155°, seared, and served. The darn skins were so tough that when we tried to take a bite, the whole bratwurst came out of the bun. Imagine that!
I've cooked bratwurst many a time, often poached in beer then seared. Sometimes just grilled. This is the first time I sous vided them and the first time I used brats from this butcher.
So my question is should I not sous vide brats (I used Kenji Lopez-Alt's recipe) or just not get brats from this butcher again?
It was embarrassing as all get-out to drag a whole brat out of a loaded bun, I have to say.

Kathryn
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