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Real Bratwurst - How to???

Hey porker,
Snouts aren’t a natural choice for me. They tasted ok, but my influence has always been towards muscle mass. I look forward to trying anything different so I’ll try some skin sausages soon.

Nov 27, 2012
Chuckit in Home Cooking

Real Bratwurst - How to???

Thanks kengk, Incredible site.

Nov 26, 2012
Chuckit in Home Cooking

Real Bratwurst - How to???

I'm curious about what makes a white brat or sausage. I saw a video from an Italian butcher shop where 30% skin was added to the grind to make a white sausage. I've avoided white brats and sausages as I've never "understood" them, especially after seeing the skin video. Is it just a way to dispose of skin, a cheap filler or what? I'm willing to try one just for the experience like the Southern Style Red Hots made from hog snouts. Once was enough, tasted OK, but it's not something I would serve my family on a regular basis.

Nov 26, 2012
Chuckit in Home Cooking

Real Bratwurst - How to???

I did a little hunting and found that there's only one butcher in the town that I referred to as Iowa City. The actual town is Orange City, Iowa. The brats were course ground, lean and no gristle. Here's their site: http://www.woudstrameatmarket.com/
The area I live in has never seen a good brat. http://ruhlman.com/ looks like a great start.

Nov 19, 2012
Chuckit in Home Cooking

Real Bratwurst - How to???

I would like to find great bratwurst recipe. Years ago I was passing through Iowa and stopped in a small town (I think Iowa City) for the annual Tulip Festival. The community prepared many different foods including the best brats I've tasted in my life. Commercially available brats have been a sad substitution. If anyone can share or help me to find a great recipe and the techniques for making real brats, I would be very grateful.

I did find a good process on the site: http://www.chow.com/recipes/27641-bra...
But I would still like to the recipe for those coarse ground Iowa style brats.

Nov 17, 2012
Chuckit in Home Cooking