{"id":427,"date":"2007-10-14T21:23:29","date_gmt":"2007-10-14T21:23:29","guid":{"rendered":"http:\/\/howieat.wordpress.com\/2007\/10\/14\/bratwurst\/"},"modified":"2023-01-06T14:45:27","modified_gmt":"2023-01-06T14:45:27","slug":"bratwurst","status":"publish","type":"post","link":"https:\/\/tonypauley.com\/food\/bratwurst\/","title":{"rendered":"Bratwurst"},"content":{"rendered":"

I’m on a homemade charcuterie kick lately. Today’s project was bratwurst. This time I used a pre-packaged mix. Bass Pro Shop carries meat curing supplies. I picked up a bratwurst spice mix there for this first experiment. Next time I’ll do the whole thing from scratch.<\/p>\n

The brats came out great.  Add spicy sweet mustard and the kraut stuffed peppers on top and you have one awesome brat. This is definitely a “do over”.<\/p>\n

Ingredients:
\n<\/strong>5 lbs pork butt
\nHog casings
\n1 package bratwurst spice mix<\/p>\n

Directions:
\n<\/strong>1. Rinse and soak the casings.
\n\"100_5105.JPG\"<\/a> \"100_5106.JPG\"<\/a><\/p>\n

2. Cut meat into 2 inch cubes.
\n\"100_5107.JPG\"<\/a> \"100_5108.JPG\"<\/a><\/p>\n

3. Coarsely grind the meat.
\n\"100_5109.JPG\"<\/a> \"100_5110.JPG\"<\/a><\/p>\n

4. Mix in the spice mixture.
\n\"100_5104.JPG\"<\/a> \"100_5112.JPG\"<\/a><\/p>\n

5. Rinse casings and thread onto tube.
\n\"100_5113.JPG\"<\/a><\/p>\n

6. Stuff the casings. Don’t over stuff. You need enough room to twist into links.
\n\"100_5114.JPG\"<\/a> \"100_5116.JPG\"<\/a><\/p>\n

7. Cut into links. Mix a bottle of beer with enough water to cover the brats. Bring the beer and brat mixture to a simmer. Simmer for about 10 minutes.
\n\"100_5117.JPG\"<\/a> \"100_5118.JPG\"<\/a><\/p>\n

8. Fire up the grill with hickory wood for extra flavor. Cook the brats for about 5-10 minutes per side until nice and reddish brown.
\n\"100_5119.JPG\"<\/a> \"100_5124.JPG\"<\/a><\/p>\n

9. Prepare the brats on a bun with mustard, peppers, and kraut. Enjoy.
\n\"brat.jpg\"<\/p>\n","protected":false},"excerpt":{"rendered":"

I’m on a homemade charcuterie kick lately. Today’s project was bratwurst. This time I used a pre-packaged mix. Bass Pro Shop carries meat curing supplies. I picked up a bratwurst spice mix there for this first experiment. Next time I’ll do the whole thing from scratch. The brats came out great.  Add spicy sweet mustard …<\/p>\n","protected":false},"author":1,"featured_media":437,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":9,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[174],"tags":[86],"class_list":["post-427","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sandwiches","tag-pork"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/tonypauley.com\/food\/wp-content\/uploads\/2007\/10\/100_5124.jpg?fit=200%2C150&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/427","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/comments?post=427"}],"version-history":[{"count":3,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/427\/revisions"}],"predecessor-version":[{"id":741,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/427\/revisions\/741"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media\/437"}],"wp:attachment":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media?parent=427"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/categories?post=427"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/tags?post=427"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}