food nothing fancy but damm good!!
- Thread starter oldsalty
- Start date
"Classic."
Nice!
Bratwurst will take over the world one day..
If you happen to make your own sausage;
- 1000gr very though beef (stew meat, the older and skinnier the cow the better).
- 500gr pigneck (Iberico or Gasconne if you have the chance)
- 150gr beef lard, use the left overs from rib-eye
- One red onion, fine chopped
- One white onion, fine chopped
- half of a bell pepper or 3 ripe jalapeños for color.
- 5 cloves of garlic
- Thyme
- Chili powder to taste, I prefer habanero relatives
- One crushed beef broth tab
- Sea salt to taste
Mix well and fill the sausage.. grill indirect over sour apple and than give it a quick sear. Works well with lots of beer.
Bratwurst will take over the world one day..
If you happen to make your own sausage;
- 1000gr very though beef (stew meat, the older and skinnier the cow the better).
- 500gr pigneck (Iberico or Gasconne if you have the chance)
- 150gr beef lard, use the left overs from rib-eye
- One red onion, fine chopped
- One white onion, fine chopped
- half of a bell pepper or 3 ripe jalapeños for color.
- 5 cloves of garlic
- Thyme
- Chili powder to taste, I prefer habanero relatives
- One crushed beef broth tab
- Sea salt to taste
Mix well and fill the sausage.. grill indirect over sour apple and than give it a quick sear. Works well with lots of beer.
Ha, you called it a grinder. Nice
I love grinders.
We could get along that grinder and I.
I love grinders.
We could get along that grinder and I.
: -) the ribeye fat has a very distinct taste that you are probably familiar with. When you sear it the skin of the sausage is soaked in it. It gives you nice orange golden sears with the ribeye hint..
Most butchers just mix it in with normal ground beef and all is lost.. Most are more than happy to keep it aside for you.. my butcher doesn't even charge me a dime for it.
Sausage is an underrated meat product imho.. Most people want premium steaks, but a good sausage is a true treat as well. In Germany there "master" sausage makers. A good sausage from them is expensive, but most people tend to go for a cheaper cut of steak instead.
Too bad you decided to be born on that side of the ocean, else you'd be more than welcome to try some here.
Most butchers just mix it in with normal ground beef and all is lost.. Most are more than happy to keep it aside for you.. my butcher doesn't even charge me a dime for it.
Sausage is an underrated meat product imho.. Most people want premium steaks, but a good sausage is a true treat as well. In Germany there "master" sausage makers. A good sausage from them is expensive, but most people tend to go for a cheaper cut of steak instead.
Too bad you decided to be born on that side of the ocean, else you'd be more than welcome to try some here.
oldsalty said:Wish I could send ya one there wicked awesome!!
Haha, I've always wanted to walk into a "sub" shop down here and ask them for a wicked big grinder and just watch their reaction
I just got five quarts of the best sauerkraut known to man (made by a 93yr old woman for the past 75yrs). I am going to save some for New Year's Day's pork and sauerkraut, but I won't need it all. I think I need some brats and sauerkraut with horseradish mustard and fatalii puree very soon.
Haha, I've always wanted to walk into a "sub" shop down here and ask them for a wicked big grinder and just watch their reaction
I've done it and they stare at you like you're from mars . Pissa! Let me know when ya do!
Just make sure you post that JayT !!!JayT said:
