Ever gone to a BBQ where they were serving both brats and burgers and wished you could have some of each but don't want to overstuff yourself?
Well, the finest combo since chocolate and peanut butter is now here...the brat burger.
The fine gentleman who writes the blog, Confessions of a Butcher, sent me his recipe for these bad boys. With his permission, here it is:
2 1/2 lbs. lean ground beef (round would be ideal, I usually use the shop trim, which is somewhere in the mid to upper 80% lean realm).I think I'm going to try these over Labor Day weekend. Thanks again, Jace.
2 1/2 lbs fatty ground pork (two boned pork shoulders are about perfect. I usually trim the top cap off first and use for salt pork since we don't want these burgers swimming in grease)
The two main ingredients in the spice mixture are mace and mustard.
Often times you will see allspice used instead of mace since it's
easier to find and it's a bit more accessible to most people's palate.
For 5 lbs. of meat I use
1 teaspoon Kosher salt
1 teaspoon Mace (or 1 and a 1/4 teaspoon Allspice),
1 teaspoon dry mustard,
1 teaspoon fine ground white pepper (substitute 1/2 teaspoon fine black pepper)
1/2 teaspoon Marjoram
1/4 teaspoon coriander or caraway (not huge on the caraway, as it's
more the Wisconsin/Johnsonville type)
1 teaspoon dried milk powder (to bind and imitate traditional
bratwurst which have milk in them.
2 comments:
Just go easy on the salt. Still can recall the great salt lick chicken we feasted on a couple of years ago at your place.
It cannot have effect in reality, that is what I think.
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