How To make Knockwurst in Beer/Wine with Kraut
Ingredients
6
each
knackwurst
3
cup
sauerkraut, rinsed, drained
1
each
apple, peeled, chopped
1
teaspoon
caraway seed
1
teaspoon
sugar
1
cup
beer, or white wine
Directions:
Combine all ingredients. Cover tightly in a large skillet. Simmer over low heat 15-20 minutes and serve.
Can also be prepared in a crockpot, which is done most of the time. Ham hocks can be used/added also. (Just strip most of the fat off.) In crockpot it's about 6 hrs cooking, but much better.
Serve with mashed potatoes.
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The Best Way to Cook Sauerkraut : Food Variety
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Preparing Some Comfort Food
Sauerkraut Recipe - Sauerkraut with Bratwurst, Apples and Caraway
I wanted to share an Oktoberfest recipe with you, and a sauerkraut recipe was the first thing that came to mind. Today we are making sauerkraut with bratwurst.
I figured a trip to an Oktoberfest party would be a good place to get us a recipe. After sampling a few good easy recipes, I picked up some ingredients, took in some sights and headed home.
Sauerkraut with Brats
32 ounces sauerkraut, rinsed and patted dry
1/2 cup applesauce
1 teaspoon caraway seeds
1 cup diced onion
3-4 strips diced bacon
1 clove garlic, minced
2 bay leaves
1 tablespoon juniper berries, crushed
1 cup Riesling wine
Heat slow cooker or Crock Pot on high.
Place the sauerkraut, applesauce, caraway seeds, and bay leaf into the cooker.
Saute bacon in a pre heated pan for one minute. Add diced onion and cook for two more minutes. Then add the garlic and crushed juniper berries and cook for two more minutes.
Add the Riesling wine and let that cook down for a minute or two. While the wine is cooking, scrape the bottom of your pan with a wooden spoon.
Pour this mixture into your cooker and cook on high for at least one and a half hours.
This will make enough sauerkraut to cover 6 to 8 bratwurst sandwiches. SUBSCRIBE!
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How to make and cook Bratwurst Sausages
In this episode, we show you how to make and cook Bratwurst at home!
Ingredients
Pork Shoulder
Chuck Beef
4 Garlic Cloves
2 Tbsp Salt Flakes
1 Tbsp White Pepper
1 Tbsp Marjoram
2 Tsp Caraway Seeds
1 Tsp Ground Ginger
1/2 Tsp Nutmeg
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Better Than Bratwurst
Welcome to the channel. Today we are making Better than Bratwurst Sausage. This fresh sausage is crazy delicious. It is very easy to make and you can either choose to case it or not case it. (Links or hamburgers)
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Recipe
70% Lean pork
30% Back Fat
1.7% Salt
.4% White Pepper
.2% Ginger
.05% Nutmeg
.3% Coriander
.3% Caraway powder
.2% Thyme Powder
.1% Marjoram
2% Dry Non Fat Milk Powder
add 1 large egg per 1.5# of total meat
add 1 cup of Heavy Cream per 5 pounds of meat
*** If you are using Boston Butt then this cut generally has a 70/30 ratio. So you can dice it up and grind it as is. I am using pernil so I need to clean the silver skin as well as the arteries before I grind it.
Clean, dice, and grind your meat and fat using a 4.5mm plate Weigh it. Using the total weight for your meat and fat you can figure out how much seasonings you need. If you have 1000g of meat and fat and the salt is 1.7% then you will need 17 grams of salt... So on and so forth.
Place your meat in the freezer while you finish the next steps. In a bowl prepare all of your seasonings, cream, and eggs.
Time to mix the meat. You can use a kitchen aid mixer with the paddle attachment if you want or you can use your hands. Mix your meat, seasonings, eggs, and cream together till you form a tacky meat paste. With a kitchen aid this might take 6 minutes with your hands it might take 15.
At this point your bratwurst are finished. If you plan on casing them up you can do so now. These freeze very well. Simply put them in the casing. Let them dry in the fridge overnight, then place the bratwurst on a cookie sheet to prefreeze in the freezer. Once they are firm put them in a zip lock bag for longer storage.
If you plan on making burgers out of them simply make your patties and either cook them or freeze them for later in between wax paper.
I hope you make this. If you have any questions please leave them in the comment section below...
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Apera Ph Meter (PH60S-Z):
Vitamix 750 Heratige Pro Model
Vacmaster Vacuum Sealer
Chef's Knife Yaxell Gou 8inch
Wusthof Boning Knife
Edge Pro Professional knife sharpening Kit #3
Iwatani Professional Chef Torch
Anova Sous Vide (For home use):
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 2200
TaoTronics Humidifier
Meat Grinder We use the #22
Small Sausage Stuffer 5#
We use The Sausage Maker for most of our projects. They carry products for making sausage, fermentation, making cheese, and all sorts of cool stuff. You can check them out here:
Casings:
Cures and Binders:
Stuffers:
Grinders:
DIY Home Kits:
My Absolute favorite thermometers:
• Thermapen Mk4 -
• DOT Kitchen Temperature Reader -
• Signals (4 Channel Temperature Probe) -
• Extra Big and Loud Kitchen Timer/Alarm -
• Pocket Temp/Humidity Meter:
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric