Bratwurst with Marjoram and Caraway.
This week we take the show on the road to Des Moines IA, for a visit with the Grandparents. When travelling in foreign lands, it's always a good idea to bring some sausage. Since we were traveling to the Western reaches of the Midwest, I felt that bratwurst would make a fine goodwill ambassador. In the previous post, Bratwurst, I tried to create a foundation, by presenting research and identifying the essential ingredients of the American Bratwurst. Today I will build on the basic recipe by adding two traditional ingredients, marjoram and caraway. Will it still taste like brats? Will Grandpa G accept the new recipe ("I hope they are as good as the last ones.") or will he send MAC packing for trying foist a fancy pants sausage on him? Let's find out.
Rostbratwurst with marjoram and caraway.
5 lb pork shoulder cubed
40 g salt
6 g white pepper
3 g ground mace
2 g caraway seed, whole
1 g fresh marjoram chopped
250 ml cold milk
Toast the caraway seeds over low heat in a small dry skillet, until fragrant, a few minutes. Put the caraway and the pepper into a spice mill and grind fine. Combine all ingredients (except the milk) and run it through a meat grinder using the small plate. Using the paddle attachment (or a really big spoon) stir the mixture adding the milk and continue stirring until it starts to come together, about one minute. Stuff into casings, then let them rest in the fridge, unwrapped, overnight.
Five pounds of sausage made sixteen five inch links. And man were they good. Grandpa G was very excited. I liked using the mace place of the nutmeg, because it doesn't pack as much of a punch, and I have been getting complaints (Bonne Femme?) about over nutmegin things. The marjoram( a cousin to oregano) added a nice peppy freshness, and I might increase the quantity a little next time. The caraway brought it all together taking the brat from the backyard grill to de bierstube with a sophisticated flavor. Definitely the Sunday best.
Cheers.
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