Homemade Wisconsin-Style Bratwurst
Over at The Paupered Chef, Dinner Tonight contributor Nick Kindelspeger tries his hand at making his own Wisconsin-style bratwurst. Sorting through more than 40 recommended ingredients and ultimately converting a hundred-pound recipe into a five-pound one, he ends up with the bratwurst “of his dreams”—“perfectly plump, gushing with juice, and haunted by charcoal smoke.” See the recipe, and his step-by-step photo tutorial, here.
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3 Comments:
those look AMAZING. yummmmmmm
downhillguru at 4:41PM on 06/18/09
Okay who lives in the greater Philadelphia region, owns a meat grinder and will let me come over to make these?
travers at 8:52AM on 06/19/09
Thanks for the grat article and how-to photos.
Wisconsin is the home of bratwurst. Your recipe is great. looking forward to giving it a try!
CJ McD at 11:09AM on 06/20/09