Shawn Highfield wrote to Dave Drum <=-
Johnsonville stuff is OK. But, as you note, there are other store-made
or speciality shop made brats which are as good/better without adding
the cost of a national advertising campaign to the final price.
The Johnsonville stuff is gluten free, so we choose them over store
brands that don't specify the same. There's no reason for wheat to be
in brats, but we have to be extra careful now.
I don't know if Humphrey's uses wheat in their sausages - I doubt that
they do. But I've never had occasion to ask.
I prefer the brats (and other sausages) made by Humphrey's Market here
at home. I have extolled their virtues/product here for a looooong
time. With good reason.
My favorite's were from a butcher shop that is no longer around and the old guy made them using a hand meat grinder that had been in the shop
at least 100 years.
I have several local sausage makers - including one which opened a
sausage restaurant/cafe in a defunct all-night diner. They were going
great guns until the landlord sold the entire corner for an obscene
price to Walgreen's to build a drug store on. I keep hoping that they'll re-open somewhere. But, since they're froma smaller town 25 miles from
here ..........
I have also been known to make my own sausages - which is a lot of work
unless you do it all the time.
Not a bratwurst - but along the same lines. I made a batch of these and
brought them along to the Canadian Caper Picnic hosted by Florence
Thompson in Hemmingford, PQ. Cooked them in beer with onions and green
(bell) peppers. They were well received.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Garlic Sausage
Categories: Sausage, Pork, Chilies
Yield: 3 Pounds
2 lb Pork butt
1/2 lb Pork fat
1/3 lb Ham and ham fat
10 cl Garlic; peeled
1 ts White pepper
2 tb Sage
1/2 ts Cayenne
2 ts Black pepper
2 ts Quatre epices *
2 tb Salt
* 1 part nutmeg, 1 part ginger and 7 parts white pepper -
(which is only THREE spices - UDD)
Grind the pork butt, pork fat, ham and garlic on the large
grind plate of a meat grinder.
Place ground meat in a bowl, add spices and mix thoroughly.
You can sautee a small quantity of the mixture and taste
for seasoning.
You may want to add more spices, salt, pepper or garlic.
Stuff sausages into pork casings (available at most large
meat stores or your friendly local butcher).
You can saute sausages over low heat with a little butter
for 15 to 20 minutes, or poach in simmering liquid.
You may grill them as well.
Serve with cold beer.
From: The Book of Garlic
From:
http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
... Never go quietly. Always raise hell about it.
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