A Bratwurst for America

 

 Join us on a savory journey as we explore how Germany's iconic Bratwurst has sizzled its way into the heart of American cuisine. Discover the fusion of flavors and cultures in 'A Bratwurst for America'

Ingredients:

• 1 kg ground pork (preferably shoulder, with a good fat ratio)    
• 100 g smoked bacon, finely diced                                             
• 17 g kosher salt                                                                           
• 2.5 g black pepper, freshly ground                                                   
• 2.5 g mustard powder                                                                      
• 5 g smoked paprika (for an American BBQ flair)                      
• 1 g garlic powder                                                                          
• 50 ml cold American beer (something like a pale ale or lager)
• 1-2 Tbsp. BBQ Sauce, (your choice)
• 32-35 mm natural hog casings

Instructions:

1. Mix the Meat: Combine the ground pork and diced bacon in a large mixing bowl. Keep the meat as cold as possible during this process.
2. Add the Spices: Mix in the salt, black pepper, mustard powder, smoked paprika, and garlic powder until well combined..
3. Grind the Mixture: If you haven’t ground the meat yet, pass the mixture through a meat grinder fitted with a medium plate. If it's already ground, mix thoroughly to ensure the spices are well incorporated.
4. Pour in the Beer: Gradually add the cold beer and BBQ sauce to your meat mixture while continuously mixing to ensure the flavors are evenly distributed
5. Stuff the Casings: Soak the hog casings in water, following the instructions on their packaging. Once ready, stuff the seasoned meat mixture into the casings, twisting into 6-inch links.
6. Rest the Sausages: Let the sausages rest in the refrigerator for at least 12 hours to develop flavor.
7. Cooking: You can either grill the sausages over medium heat until cooked through or simmer them in beer and onions before finishing them on the grill.
8. Serve: Serve on a quality bun with your choice of American condiments, like ketchup, mustard, relish or Sauerkraut, to appeal to the American palate.

Note: This recipe is designed to combine traditional German sausage-making techniques with flavors that are popular in America. The addition of smoked paprika and beer gives a nod to American BBQ tastes, while still respecting the integrity of a classic German bratwurst.