Looking for Sauerkraut Bratwurst
Looking for Sauerkraut Bratwurst recipe
I do a German Brats Sausage and bake it with
Sauerkraut on top.
We can buy them in Eureka South Dakota from the Germans and its mixed in with seasoning and meat they are awesome
Elias I assume you are wanting to add it directly to the mix so that it is stuffed within the casing? There is some really good information from NDKoze here https://meatgistics.waltonsinc.com/topic/2098/sauerkraut-sausage/1?_=1597673017854
I have made this recipe one time
Not nearly enough kraut flavor
Next time I will not rinse the kraut, save the kraut juice and make it part of the ice water and then reduce the salt and increase the kraut by at least 25%
Unless I am missing something I don’t know why you rise the kraut and not use the juice (will it act like citric acid and affect the uncooked meat)?
10 lbs. pork butt
3 Tbsp. canning salt
1 Tbsp sugar
2-3 Tbsp chopped garlic, (bottled works fine)
2 Tbsp dried marjoram
2-3 Tbsp course ground black pepper
2 2 lb packages saurkraut rinsed once and pressed dry
1 pint ice water (important to be ice water)
Ingredients for 10 pounds. Chill pork butt, grinder, and stuffer. Grind chilled pork butt through a 1/4" or 3/8" plate. Mix all ingredients thoroughly, maintaining approx 34-38 degrees to prevent smearing. Smearing occurs when the fat in the pork gets too warm and turns mushy. Makes for sloppy looking sausage. Stuff into hog casings, twist into 1/4 lb links, and return to cooler (refrigerator) maintaining approx 34 degrees overnight…hang on sticks if possible (to dry casings), hanging not absolutely necessary, but overnight cooling is. Cook fresh Krautwurst by simmering links in a pan of beer or by grilling. Freeze up to 6 months.
Elias We own a house in Eureka that we pheasant hunt out of , where if you don’t mind do you get these sausages
10-45 out of Leola s.d. and kens out of Aberdeen s.d.
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