I started making my own sausage about three years ago. So far I've tried my hand at traditional breakfast sausage, Italian sweet sausage and Bratwurst. There are as many different ways to make sausages as there are variations of sausages. And I truly believe there is a fine art to making your own sausage. A good site for recipes, supplies, etc. is The Spicy Sausage.
Dinner the other night was beer braised Bratwurst and Vidalia onions on a sub roll served smeared with mustard along with homemade Spaetzle. Spaetzle are little egg noodles, traditionally served with butter. You can added fresh herbs to these or cheese for a different taste. The ones I made ended up being a little on the long side, instead of little balls of noodles, but only because I used the cutting board method for cooking them.
The Bratwurst I made was a combination of pork and veal, with a healthy chunk of pork fat added. The spices included salt, pepper, crushed caraway seeds, nutmeg, garlic powder. The flavor profile was spot on to what I think of when I think of Bratwurst. One thing I'm still fine tuning is the consistency or "creaminess" of the Bratwurst. Usually this is done by altering the ice water/milk that I use in my recipe. It's still a work in progress, but each new batch I make comes out better than the last.
Dinner the other night was beer braised Bratwurst and Vidalia onions on a sub roll served smeared with mustard along with homemade Spaetzle. Spaetzle are little egg noodles, traditionally served with butter. You can added fresh herbs to these or cheese for a different taste. The ones I made ended up being a little on the long side, instead of little balls of noodles, but only because I used the cutting board method for cooking them.
The Bratwurst I made was a combination of pork and veal, with a healthy chunk of pork fat added. The spices included salt, pepper, crushed caraway seeds, nutmeg, garlic powder. The flavor profile was spot on to what I think of when I think of Bratwurst. One thing I'm still fine tuning is the consistency or "creaminess" of the Bratwurst. Usually this is done by altering the ice water/milk that I use in my recipe. It's still a work in progress, but each new batch I make comes out better than the last.
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| Homemade Bratwurst |
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