Wisconsin Style Beer Bratwurst
For the Brats:
sausage casings
4 lbs. pork shoulder, cut into 1" cubes and stored in the freezer for 30 minutes
1 lb. pork back fat, cut into cubes and stored in freezer for 30 minutes
3 tbsp. kosher salt
1 tbsp. sugar
2 tsp. ground black pepper
1 tsp nutmeg
1 tsp dried ginger
1 tsp paprika
1 tsp garlic powder
1/2 tsp coriander
1/4 tsp celery salt
1/4 tsp cayenne pepper
1/4 tsp marjoram
2 eggs
10 oz Miller Lite
Other:
2 12 oz bottles of Miller Lite
1 onion, chopped
2 garlic cloves, whole
1/4 tsp red pepper flake
Mustard
Sauerkraut
Pretzel buns (find my recipe here)
Soak casings in cold water for 15 minutes. Grind meat and fat in meat grinder. Place back into the freezer for another 30 minutes. Meanwhile, mix together the salt, sugar, black pepper, nutmeg, ginger, paprika, garlic powder, coriander, celery salt, cayenne and marjoram. Add the beer and eggs and mix well to combine. Stuff the sausages into the casings.
Bring the remaining two beers to a boil in a large pot. Add onion, garlic cloves and red pepper flake. Reduce to a simmer. Add the sausages and let cook for 30 minutes. Meanwhile, heat the grill. Grill bratwursts until browned on all sides. Place on bun and top with sauerkraut and mustard.
sausage casings
4 lbs. pork shoulder, cut into 1" cubes and stored in the freezer for 30 minutes
1 lb. pork back fat, cut into cubes and stored in freezer for 30 minutes
3 tbsp. kosher salt
1 tbsp. sugar
2 tsp. ground black pepper
1 tsp nutmeg
1 tsp dried ginger
1 tsp paprika
1 tsp garlic powder
1/2 tsp coriander
1/4 tsp celery salt
1/4 tsp cayenne pepper
1/4 tsp marjoram
2 eggs
10 oz Miller Lite
Other:
2 12 oz bottles of Miller Lite
1 onion, chopped
2 garlic cloves, whole
1/4 tsp red pepper flake
Mustard
Sauerkraut
Pretzel buns (find my recipe here)
Soak casings in cold water for 15 minutes. Grind meat and fat in meat grinder. Place back into the freezer for another 30 minutes. Meanwhile, mix together the salt, sugar, black pepper, nutmeg, ginger, paprika, garlic powder, coriander, celery salt, cayenne and marjoram. Add the beer and eggs and mix well to combine. Stuff the sausages into the casings.
Bring the remaining two beers to a boil in a large pot. Add onion, garlic cloves and red pepper flake. Reduce to a simmer. Add the sausages and let cook for 30 minutes. Meanwhile, heat the grill. Grill bratwursts until browned on all sides. Place on bun and top with sauerkraut and mustard.
