Free Recipes Archive
1 c Fresh white bread crumbs 1/2 c Milk 2-1/2 lb Lean veal, preferably Shoulder, chilled 2-1/2 lb Pork belly or fatty pork Butt, chilled 1 Tlbs plus 2 teaspoon salt 1 teaspoon Freshly ground white pepper 1-1/2 teaspoon Freshly Read More …
Chef Chris Lee of Gilt – New York, NY Yields: 10 Servings Bratwurst: 1 pork butt, finely ground and chilled 11 ounces veal, finely ground and chilled 5.2 ounces pork fat back, finely ground and chilled 1 teaspoon ground caraway Read More …
One Package of Bratwurst (Johnsville is preferred) One 6 pack of cheap beer, do not waste the good beer on this, save it to drink while it cooks Yellow Onions, lots and chopped One chopped garlic head Put the 6 Read More …
1 (5 pound) pork butt 3 1/2 teaspoons kosher (coarse) salt 5 teaspoons white pepper 2 teaspoons nutmeg 1 1/2 teaspoons granulated sugar 1/2 teaspoon ginger 1/2 teaspoon MSG 1 cup cold water Grind pork for sausage. Mix all ingredients Read More …
5 bratwurst links (about 1 1/4 pounds) 1 medium onion, chopped 3 cups honey flavored beer 2 tablespoons yellow mustard 1 cup uncooked rice Brown bratwurst and onion in large skillet over medium-high heat, about 8 to 10 minutes. Combine Read More …
Servings: 100 Portions Portions: 2 Sandwiches Each Temperature: 350 degrees F. Griddle 200 each (37 lb 8 oz) bratwurst 2-1/2 gallon water 200 each (25 lb) rolls, frankfurter Grill bratwurst slowly on 350 degrees F. griddle, turning frequently until thoroughly Read More …
Servings: 100 Portions Portions: 2 Bratwurst Each Temperature: Simmer and 375 degrees F. Griddle 200 each (37 lb 8 oz) bratwurst 2-1/2 gallon water Place bratwurst and water in steamjacketed kettle or stock pot. Cover. Bring to a boil; reduce Read More …