wittdog
Master Chef
Bigwheel's Lonesome Yankee Bratwurst (2000)
5-7 lb pork butt
1 cup water
2 T. salt
1 T. sugar
1 t. coriander
1 t. sage
1 t. paprika
1 t. teaspoon cayenne pepper
2 t. rosemary
1 t. MSG
1 T. dry mustard
1 T. black pepper (fine grind)
1 big pinch ground nutmeg
1 small pinch ground cloves
hog guts
Mix all spices into the liquid and place in the freezer while you debone the butt and cut the meat to fit the grinder. Pour spiced liquid over the cut meat and mix well. Run through med or fine plate and mix well again. Stuff into the guts and twist into links about 5" long.
Lonesome Yankee Bratwurst (2003)
10 lbs. boston butt
3 T. salt
1 T. sugar
2 T. dry mustard
1 T. MSG (optional or use less if you want..if you skip it add another T. of salt)
1 T. ground coriander
1 T. ground sage
1 T. paprika
1 T. black pepper
1 T. ground rosemary
2 t. cayenne pepper
2 t. nutmeg
2 cups water or beer or a combo of the two*
Add all spices to liquid. blend and refrigerate. Cut meat to fit grinder. Add spiced liquid to meat and mix well. Grind through fine plate. mix well again. Stuff into medium hog guts. Twist into 5 inch links or therabouts. Refrigerate immediately and freeze any not used within a couple of days.*Beer seems to intensify the flavor of the spices. So if you like a little more pronounced spice flavor use beer.(Budwieser works well). If you like a little blander use water. To split the difference use a cup of each.
I did the 2003 version and liked it alot....
5-7 lb pork butt
1 cup water
2 T. salt
1 T. sugar
1 t. coriander
1 t. sage
1 t. paprika
1 t. teaspoon cayenne pepper
2 t. rosemary
1 t. MSG
1 T. dry mustard
1 T. black pepper (fine grind)
1 big pinch ground nutmeg
1 small pinch ground cloves
hog guts
Mix all spices into the liquid and place in the freezer while you debone the butt and cut the meat to fit the grinder. Pour spiced liquid over the cut meat and mix well. Run through med or fine plate and mix well again. Stuff into the guts and twist into links about 5" long.
Lonesome Yankee Bratwurst (2003)
10 lbs. boston butt
3 T. salt
1 T. sugar
2 T. dry mustard
1 T. MSG (optional or use less if you want..if you skip it add another T. of salt)
1 T. ground coriander
1 T. ground sage
1 T. paprika
1 T. black pepper
1 T. ground rosemary
2 t. cayenne pepper
2 t. nutmeg
2 cups water or beer or a combo of the two*
Add all spices to liquid. blend and refrigerate. Cut meat to fit grinder. Add spiced liquid to meat and mix well. Grind through fine plate. mix well again. Stuff into medium hog guts. Twist into 5 inch links or therabouts. Refrigerate immediately and freeze any not used within a couple of days.*Beer seems to intensify the flavor of the spices. So if you like a little more pronounced spice flavor use beer.(Budwieser works well). If you like a little blander use water. To split the difference use a cup of each.
I did the 2003 version and liked it alot....
