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.

Little Gasthaus: Blog https://littlegasthausbbq.blogspot.com/

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Hello and welcome to the little Gast the German sausage maker today we make a sausage for America so stay Tuned so what makes it an American sausage well the American sausage usually coarse the Americans experiment with the spices a lot the Germans are a little bit more solid and stay with what uh their exp experience said uh tastes the best for us so it doesn’t mean that the American taste is

Not good but you just got a different taste you usually got it more salty or much more sweet like the cake is much more sweet than ours so that’s the main main difference uh well what else yeah you get more fruits and and this this uh sour uh like the vinegar um

They’re not much coming in the sausage of course but uh even there I I’m sure there are recipes with some in there and uh well let’s see how my one my American sausage looks like it’s more twist between American and German okay this are the ingredients we

Got the pork shoulder we got the smoked bacon we got black pepper we got um garlic powder powder we got the paprika powder the recipe says smoked paprika uh I only have the hot paprika so I I put Less in it it’s only half because otherwise it would be probably too

Hot and we got some um mustard seeds ground and the salt uh you will find the the amount in the recipe in the description and of course casing the casing is a h casing this is 20 to 30 mm so that’s a smaller uh H casing there are bigger than this one

Okay let’s get started so first we’re going to mix mix the meat with the spices need a little bit bigger Bowl I uh slightly froze the meat actually it’s not frozen anymore mix with the spices and put it in the grinder okay now I put some back in there oh so I got

The every Everything cut Okay that’s it I don’t know if you can see it here’s the Knife see and we don’t want to fold out away so this is ground too can use that going to mix that a little bit and I put a little uh barbecue sauce in there one or two teaspoon doesn’t matter this is bacon jalapeno I don’t know if you can see

It but whatever you got put in there just to make it a little bit more flexible we uh add a little bit of ice water get it even more flexible so it goes easier through a stuffer spices up smelling already good set up the stuffer

Okay we going to fill it I uh I’m sure you know how that works okay so maybe half okay we had got the casing I have to look for the start and finish it’s a little bit longer than actually need it okay important is put the casing in warm

Water it’s very important so it gets flexible otherwise you get always problems with getting on getting it on the tube like I do knife put that back into the salt oh that’s some yeah got some air in there okay yeah we are done already got my picker here okay I’m going to make

Some short ones I was having problems to get him the same size this one is shorter but who cares so American sausage going to let him rest for a day going to cook him or put him on the grill tomorrow and see what they look like still got some air parets in there

I turn them around see if it do a little bit more space but it doesn’t matter too much so just have to wait Well start looking good well I would say they are done look looking good TR well that’s it eight American we my way that’s a bit that’s a bit big bite bright W for America else my way so try it out maybe you like it maybe not let me

Know and thanks for watching and I see you back next time the little guest house and the German sausage maker byebye