Cooked Bratwurst Recipe

CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Humor . . Poetry . . Crosswords . . CookBook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Cooking Schools . . Festivals & Shows . . Search .


	YOU ARE HERE >>

RECIPES >

Next Recipe

Meat Recipes > Pork Recipes pg 1 > Bratwurst, Cooked >

COOKED BRATWURST

Bratwurst is a typical fresh German style sausage. It is a mild sausage and goes well as a main dish.

Ingredients
• 10 lbs. pork trim (70% lean)
• 3 lbs. ice or water
• 3.2 oz. salt (6 1/2 Tbs.)
• 0.3 oz. ground white pepper (1 1/2 Tbs.)
• 0.3 oz. sugar (1 3/4 tsp.)
• 0.1 oz. mace (1/2 Tbs.)
• 0.2 oz. onion powder (1 Tbs.)

Directions
Grind pork through 1/4-inch plate and mix with salt, water and spices.

Stuff in natural hog casings or 32mm collagen casings.

Steam or water cook at 170ºF to an internal temperature of 155ºF.

Store under refrigeration.

University of Georgia Cooperative Extension, National Center for Home Food Preservation www.uga.edu/nchfp/

. Home . . Recipes . . About & Contact . . Links .

. Pork Recipes pg 1 . . PORK CHOP Recipes pg 1 >>>>> . . PORK CHOP Recipes pg 2 >>>>> . . PORK RIB Recipes >>>>> . . PORK LOIN ROAST Recipes >>>>> . . PORK TENDERLOIN Recipes >>>>> . . PORK STIR FRY Recipes >>>>> . . Cutting Up A Hog . . Roast Pig (1904) . . American Pork Barbecue . . Apple Glazed Pork Kabobs . . Apricot Glazed Pork Kabobs . . Bigos (Hunter's Stew) . . Boneless Herb Crusted Leg of Pork . . Bratwurst, Cooked . . Broiled Pigs' Feet (1893) . . Cherry Brunch Pie . . Chipotle Pork Stew with Plums . . Chorizo Habanero . . Choucroute Garni . . Country Pork Skillet . . Cranberry Glazed Pork Roast . . Creamy Pancetta Rice . . Crown Roast of Pork with Walnut Rhubarb Stuffing . . Divine Swine . . Dried Plum & Pork Skillet Supper .

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com

Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

Get a Free Trail issue
SAVEUR

The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.