Bratwurst PDF Print E-mail

Bratwurst

3 pounds lean pork
1 1/2 pounds fatty pork
3 tablespoons black pepper
2 tablespoons salt
1 1/2 tablespoons sage
1 tablespoon cloves
1 teaspoon rosemary
1 teaspoon mace

Coarsely grind meats with the seasonings, pack into a crock, and seal the top with a layer of pork fat and aluminum foil to let the flavors ripen overnight in the refrigerator. Form the meat into patties and fry them or stuff the meat into casings and poach in simmering water 45 minutes.

Makes about 16 links or patties.

For a Brat Fry
16 ounces pilsner beer
4 large onions, sliced thick
2 tablespoons Polish mustard with horseradish
1 tablespoon catsup
12 bratwurst in casings
6 hard rolls

Bring beer to a simmer in a pan with 1 of the onions, the mustard and catsup. Add bratwurst and simmer about 20 minutes. Have your grill or broiler hot. Drain the bratwurst. Grill brats and remaining onion slices about 5 minutes on each side. Grill the split rolls quickly. Fork a pair of wurst onto each and top with onions. Serve with plenty of extra mustard and catsup and beer.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
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