AudioCircle
Community => Non-audio hobbies and interests => The Culinary Circle => Topic started by: elcaptain88 on 19 Jul 2005, 05:23 pm
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I've been on a bit of a Bratwurst bender lately, which culminated in a recent tailgate trip up to Miller Park for a Brewers game. Up until then I'd mainly been cooking Johnsonvilles, which are OK & really the only thing supermarkets seem to stock in suburban Chicago - but on the trip to Milwaukee we got a case of Klement's, a local brand, and they were outstanding. Normally I pre cook them in beer & then grill - although I've been doing the reverse lately and like that even better. What other brands of brats are folks using & how are you cookin' em? I need the practice and new ideas for the upcoming college football tailgating season....
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I think Johnsonville have become overrated. Commercialized.
I much prefer the supermarkets (relabled in some cases) brand name. This is the case with my two local supermarkets (Meijers and Martin's).
Better yet try a small butcher shop!!! They usually have different flavors too.
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Miesfield's in Sheboygan, right off of I43 is now the best brat out there. Johnsonville use to be better before Kraft Foods bought them out and took them nationwide. The good thing is that you can get a decent brat almost anywhere in the country. Even in Long Beach CA, I can get Johnsonville. Availability is the key. Soak in beer and onions 24 hr prior to cooking. Do not par boil them in the beer. While slow cooking your brats, heat up the beer and onions and put the cooked brats in the beer bath to keep warm all afternoon. I ought to know, I'm from Sheboygan, 22 long cold winters. BTW, Miesfield will ship to you for a price. Like they say, "Heaven On A Bun"!
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Don't forget the sauerkraut!!!!! It ain't the same without it. Sauerkraut, brats and onions cooked in a nice dark beer. Mmmmmmm. The only thing that can make it better is adding some New Mexican green chile.
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John - adding New Mexican green chile makes ANYTHING better
Especially right at harvest time!
Have you been to the Horseman's Haven in Santa Fe?
Looks like I'll have to track down some good bratwurst now that you guys have made me hungry
:D
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in syracuse we have stiegerwalds- :mrgreen:
the best nockworst in the world imho-they won best in america for hotdogs a few years ago -the smell from the store is intoxicating-
and how can you guys forget the hot mustard :roll:
locally labombards made a xxx atomic fire hoarseradish mustard that kicked serious ass-was too hot and set the basement factory on fire.stiegerwalds has started making it now,not sure if its the same recipe-
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John - adding New Mexican green chile makes ANYTHING better
Especially right at harvest time!
It's almost harvest time!
Have you been to the Horseman's Haven in Santa Fe?
I have indeed! I just had a delicious chorizo dinner plate there a few weeks back. Nothing like a quality restaurant attached to a Texaco station :)
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I grew up in Wisconsin. My brother still lives there. And my aging mom & dad. So they send Klements to me now and then. (I can buy Johnsonville locally). I like 'em both! There was a local butcher in my home town (Oshkosh) that made the best I've ever had- but he has since retired and as far as I know, has kept his recipe secret.
For outdoor grilling:
par boil a package (5) in one bottle of your favorite beer; along with half an onion; black pepper; and a good size pat of butter (yeah, butter). Keep the beer warm while you grill the bratwurst nice and brown. Then transfer the bratwurst to the hot beer after grilling to keep 'em warm until you're ready to scarf 'em down. I like 'em with raw onion, chili sauce and saurkraut on a hard roll. My wife likes 'em with the cooked onion and mustard on a softer roll.
For indoor cooking in the dead of winter:
same as above except roast 'em in an iron skillet in the oven; turning the broiler on at the end to brown 'em.
"Heaven on a bun" or maybe a heart attack on a bun- but either way you want to describe it, they're pretty darn tasty if you ask me :lol:
Any ideas re: Italian sausage recipes or methods? I do the same except use water instead of beer; and eat 'em with onion and bell pepper and grated cheese....
I'm hungry. Gotta go.
WEEZ
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2lbs italian snasage-5lbs of potato's,peeled and cut into bite size pieces-2 green peppers diced-1 onion diced- 2-4 garlick cloves squeezed-salt - pepper- olive oil-
put about 1/4 inch olive oil in a pan big enough to hold everything-add everything ,salt and pepper -stir the pan a few times -pour a little more oil over the top and cover- cook at 350-375 for 1.5 hours and remove cover for last 15-20 minutes so it can brown- :wink:
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If you ever get to live in/visit Germany, I heartily recommend trying every freakin' wurst you can sink your teeth into. The Imbiss stands will give you a brotchen (hard crusted oval roll) from which your wurst protrudes mightily on each side. Make mine, "Mit senf, bitte!" Yum-yum-yum-yum-YUM!
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My parents just got back from Germany. They said the food was awesome. But then, we're all half German.
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rosconey's italian w/ potatoes sounds pretty good. For you German/Polish/Austrian types out there- try this:
(2) ea. bratwurst; polish; and knokwurst cut into bite size pieces browned in oil. Separately partially boil (6) potatoes & drain. Place in greased baking dish with (1) chopped onion; (1) can drained saurkraut; salt to taste; and lace with black pepper. Mix in (1) chopped 'tart' apple. Bake for about an hour @350 or so.
(damn, this is starting to sound like food network...) :oops:
WEEZ
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Real weinerschnitzel and bratwurst are uncooked when purchased (unless you are buying warm food of course). I found that out when I was a kid and ate some on the way home from the butcher shop in Munich. :nono: I just thought they were like hot dogs and wolfed a couple down. :shake:
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rosconey's italian w/ potatoes sounds pretty good. For you German/Polish/Austrian types out there- try this:
(2) ea. bratwurst; polish; and knokwurst cut into bite size pieces browned in oil. Separately partially boil (6) potatoes & drain. Place in greased baking dish with (1) chopped onion; (1) can drained saurkraut; salt to taste; and lace with black pepper. Mix in (1) chopped 'tart' apple. Bake for about an hour @350 or so.
(damn, this is starting to sound like food network...) :oops:
WEEZ
Between the steak thread...and the brat thread...damn, I'm hungry !!! :lol: To the above add some cheese pierogi's as a side dish...and chrusciki for dessert. Now I'm really, really hungry.... :hyper: [/list:u]
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Well living here in Bavaria is quite good. Yesterday it was nice and sunny and i took my bike to the beer garden which is surrounded by trees and lies in a old farm. I had good beer with Zwiebelrostbraten und Röst Kartoffeln. Was quite good :mrgreen:
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What other brands of brats ...
Out here in NorCal we have the locally made Saag's brand. They make brats, polish, smoked and quite a few other sausages and worsts. Much better than Johnsonville.
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In St. Louis, surprisingly, the local grocery store (Dierbergs) brand of Brats is much better than the norm. Boil/simmer in beer/onion for a hour or so, save the onion.
Grill slowly to crisp the outside to a nice moderate brown, serve with the onions and some Bavarian style Kraut (Franks), and a touch of mustard - top with (insert your quantity and brand here) beers. Doesn't get much better.
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bougt some yesterday because they were on sale-figured i would give them a shot-hillshire farms-
on the grill as i type :mrgreen:
real bitch is i was supposed to go to ithaca but eneded up staying local and going by stiegerwalds today-could have had some genuine ones :cry:
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(http://www.wisconsinmade.com/wiscmade/images/products/2449l.jpg)
Brat Bump! 'cause it's grillin' time! 8)
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My wife is from Manitowoc Wisconsin and there was a mom and pop grocery store there that made home made brats. Well, I was soon taking orders for my family here in Minnesota. One of the last trips I brought home 25 dozen only 'cause I ran out of coolers! The grocery store is now gone (like so many mom and pop shops) and we really miss it. We have found another shop in Minnesota in a town called New Ulm. It is German through and through. The place is called the Sausage Shop and they are a close 2nd, but just quite not the same.
Of course, to eat brats you have to have potato salad, beans, and beer.
Wayner :drool:
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Here on Long Island there's no match for Carl Ehmers, unless you have a good German butcher that makes their own.
Bob
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Wurst:
The types and the content..
We'll do this in Wurst-like sprachen:
- Rohwurst besteht aus rohem Fleisch, Speck und Gewürzen und wird entweder frisch verzehrt oder durch Trocknen bzw. Räuchern konserviert. Bei dieser Reifung spielen zusätzlich Milchsäurebakterien, teils auch Edelschimmel, eine Rolle. Rohwürste werden weiter unterteilt in streichfähige und schnittfähige Rohwürste. Typische streichfähige Rohwürste sind die nicht oder nur kurz gereifte Mett- und Teewurst. Typische schnittfeste Rohwürste sind die länger gereiften, harten Würste wie Salami, Landjäger und Zervelatwurst.
- Brühwurst wird aus sehr feinem Brät, häufig unter Zusatz von Pökelsalz, hergestellt. Dem Brät wird Wasser oder Eis zugesetzt und die Würste werden, teilweise nach dem Heißräuchern, gebrüht oder bei mäßiger Temperatur gebacken. Dem Brät können auch Einlagen wie Speck- oder Schinkenwürfel zugesetzt sein. Bekannte Brühwürste sind Frankfurter und Wiener, Mortadella, Lyoner (Fleischwurst) und Weißwurst. Im weiteren Sinn gehört auch Leberkäse zu den Brühwürsten.
- Kochwurst wird vorwiegend aus bereits gekochten Zutaten wie Leber, Zunge oder Fleisch hergestellt, die mit Blut, Grütze oder Gelee gebunden werden. Sie werden im ganzen noch einmal gegart, teilweise auch geräuchert. Zu den Kochwürsten gehören Blut- und Leberwurst, Grützwurst, Presskopf, Schwartenmagen, Pfälzer Saumagen und Haggis.
Yeah, yeah. I'm gonna translate it... but not now, In the morning, m'kay? M'kay..
The not so patient can always use Babelwu- :oops: eh babelfish...
Imperial
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Hey you owe us a translation :lol:
Wurst:
The types and the content..
We'll do this in Wurst-like sprachen:
- Rohwurst besteht aus rohem Fleisch, Speck und Gewürzen und wird entweder frisch verzehrt oder durch Trocknen bzw. Räuchern konserviert. Bei dieser Reifung spielen zusätzlich Milchsäurebakterien, teils auch Edelschimmel, eine Rolle. Rohwürste werden weiter unterteilt in streichfähige und schnittfähige Rohwürste. Typische streichfähige Rohwürste sind die nicht oder nur kurz gereifte Mett- und Teewurst. Typische schnittfeste Rohwürste sind die länger gereiften, harten Würste wie Salami, Landjäger und Zervelatwurst.
- Brühwurst wird aus sehr feinem Brät, häufig unter Zusatz von Pökelsalz, hergestellt. Dem Brät wird Wasser oder Eis zugesetzt und die Würste werden, teilweise nach dem Heißräuchern, gebrüht oder bei mäßiger Temperatur gebacken. Dem Brät können auch Einlagen wie Speck- oder Schinkenwürfel zugesetzt sein. Bekannte Brühwürste sind Frankfurter und Wiener, Mortadella, Lyoner (Fleischwurst) und Weißwurst. Im weiteren Sinn gehört auch Leberkäse zu den Brühwürsten.
- Kochwurst wird vorwiegend aus bereits gekochten Zutaten wie Leber, Zunge oder Fleisch hergestellt, die mit Blut, Grütze oder Gelee gebunden werden. Sie werden im ganzen noch einmal gegart, teilweise auch geräuchert. Zu den Kochwürsten gehören Blut- und Leberwurst, Grützwurst, Presskopf, Schwartenmagen, Pfälzer Saumagen und Haggis.
Yeah, yeah. I'm gonna translate it... but not now, In the morning, m'kay? M'kay..
The not so patient can always use Babelwu- :oops: eh babelfish...
Imperial
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I'm on it...
update imminent..
:D
Git it while it hot: (2 of 3 down.. my german is rusty I feel... :oops:)
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Raw sausage - Roh Wurst: consists of raw meat, bacon and spices and either fresh ingredients or one has used drying or smoking to preserve the wurst.
Some kind of lactic bacteria can be used, also noble mould, play a role. Raw sausages further divided into casing-squeezed and cutable raw sausages. Typical casing-squeezed raw sausages are ready to consume, usually. Typical cut types of raw sausages take longer to cure or mature, hard sausages such as salami, land hunter and Zervelatwurst.
Brühwurst is made of very finely chopped or ground meat if you will, salt can be added. It can be first soaked in beer or milk...!!!, after the hot smoking, slight grilling or at moderate temperature; baked (Usually at 70 celcius actually!!). The Brät can contain ham cubes or something. Well-known Brühwürste is Frankfurt, Viennese, Mortadella, Lyoner (Fleischwurst) and white sausage. Liver sausage is also a sort of Brühwürsten.
Imperial
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I've been on a bit of a Bratwurst bender lately, which culminated in a recent tailgate trip up to Miller Park for a Brewers game. Up until then I'd mainly been cooking Johnsonvilles, which are OK & really the only thing supermarkets seem to stock in suburban Chicago - but on the trip to Milwaukee we got a case of Klement's, a local brand, and they were outstanding. Normally I pre cook them in beer & then grill - although I've been doing the reverse lately and like that even better. What other brands of brats are folks using & how are you cookin' em? I need the practice and new ideas for the upcoming college football tailgating season....
Careful...
(http://i70.photobucket.com/albums/i118/youaremakingmeangry/ChrisFarleyDaBears.jpg)
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Don't forget the sauerkraut!!!!! It ain't the same without it. Sauerkraut, brats and onions cooked in a nice dark beer. Mmmmmmm. The only thing that can make it better is adding some New Mexican green chile.
This is reminding me eating once a week where I worked in a paint manufacturing (ICI) in West Germany. Bratwurst mit Sauerkraut und Dormunder (dark beer) were my favorite German (Deutsch) food.
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Mmmm....those finger-sized Nurnburg bratwurst, and my favorite, weisswurst--veal and unsmoked bacon, and the sausage is not smoked, so must be cooked and eaten while very fresh.
Is there a consensus on how long to parboil the brats?
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Oooo!
I've got me self a trio of wurst's here:
Gilde Argentinian lambs wurst. Oy!!
M..M HM!!! :drool:
Imperial
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http://www.brazilbrazil.com/feijoada.html
Frank