Best Bratwurst Wisconsin Style Recipes

FRESH BRATWURST WISCONSIN STYLE

Fresh Bratwurst Wisconsin Style image

Here's my version of veal and pork bratwurst. Although this fresh sausage recipe is time-consuming to make, it's the best! You can lower the fat content by adding the optional raw potato. This method is for a food processor, but you can also use a meat grinder. You can also stuff the mixture into sausage casings.

Provided by LECHEFRENE

Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes

Time 11h10m

Yield 16

Number Of Ingredients 11

Ingredients

1 ½ pounds pork butt, fat trimmed and reserved
1 pound veal
1 tablespoon salt
1 ½ teaspoons coarsely ground black pepper
1 teaspoon sugar
1 teaspoon dry mustard
2 teaspoons mustard seed
½ teaspoon ground nutmeg
½ teaspoon dried sage
¼ cup cold milk
2 cups grated raw potatoes

Steps:

Cut the pork butt, veal, and fat into 1 inch cubes. Spread on a plate, and place in the freezer for 10 minutes to make it easier to chop. Place food processor bowl and blade in the freezer as well for the same amount of time.
Set up the food processor and add just enough meat to cover the blade. Pulse to form chunks about 3/8 inch in size. Repeat with remaining meat. Process the fat into smaller pieces, about 1/4 inch, and mix it with the meat.
Put the chopped meat and fat into a large bowl. Season with salt and pepper, sugar, mustard and mustard seed, nutmeg, and sage. Pour in cold milk, and add grated potatoes if desired. Mix together with your hands.
Make a small patty of the sausage mixture, and fry it in a small pan over medium heat. Taste, and adjust seasonings of the sausage mix if necessary. Cover bowl, and refrigerate for 8 hours to improve flavor before cooking as desired.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 4.2 g, Cholesterol 52.2 mg, Fat 7.1 g, Fiber 0.6 g, Protein 13.6 g, SaturatedFat 2.5 g, Sodium 491.8 mg, Sugar 0.6 g

BRATWURST-WISCONSIN STYLE

Bratwurst-Wisconsin Style image

It seems that everyone has their own ideas of how to cook Bratwurst. I'm a "Sausageholic" & this has always worked for me. Everyone loves it & it is SOOOOOOO simple!!!

Provided by Ackman

Categories Meat

Time 1h

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

8 -10 bratwursts (NOT pre-cooked ones)
1/4 lb butter (NOT margarine...remember, this IS Wisconsin)
1 medium Spanish onion, sliced thick
3 (12 ounce) cans beer
1 (12 ounce) can water

Steps:

Place Brats, Butter & sliced onion in a decent size kettle.
Pour in the Beer & the Water. (You can use only Beer -- just be sure the Brats are covered, completely).
Bring to a boil.
Reduce heat & cover.
Simmer for 30 minutes.
Remove from heat, but DO NOT remove cover until ready to grill!
Get your grill ready & when it is ready, drain the Brats (reserving liquid) & put on the grill & cook until golden brown. (Place them back into the warm Beer & cover to keep them warm, if needed).
Serve with or w/o a bun, with Kraut, chopped Onion &/or some Silver Springs Horseradish-style Brat mustard (NOT that bright yellow Stuff -- YUK) Be sure to have some extra ice cold brewski's to enjoy the Brats!
This recipe can be adjusted either way, to fit your needs!
You can also broil these if the weather won't permit grilling.
These go VERY good with Recipe #305705 .