Tripe and onions (cooked in milk slowly) is nice. Kidney is great in a meat pie. Lung? Never considered that food.
Gotta call you out on this one Cal…….apparently you’ve never had a proper brat! 😛
My favorite way to do brats, in the oven with onions, bells and oil. These ain't no store bought sausage!
Bob my friend, most of the sausage I eat is homemade so you may be right. I don't grind the meat into pudding but I tend to season more like Knockwurst than Brats
I have been the 'guy with the tongs' at many a tailgate party and yes, the sausages go into the beer bath on the side burner in, of all things, an aluminum tray.
I still hate myself for those days.
Not necessary Mark. Those who cling to those theories are unaware that the flavour they are craving comes from the drippings. Nothing to do with the fire source. That's old news.
The word Highfalutin has interesting roots. Hint: it has to do with the shipping industry, specifically cruise ships.
My name is Cal and yes, I watch Discovery channel. 🙂
I've done my fair share of sausage stuffing and smoking. More than I care to admit and enough to not want to do it much anymore, lol!
I've got one of those too, mine is propane. The big smoker was my neighbors (we shared a back yard) and he started a BBQ ghost kitchen a couple years ago and is currently in process of opening his own brick and mortar shop right now. I've been helping him with it, I work in the plastics industry, so I've built the sneeze guards for his service counter, just finished some table tops for him today I need to deliver, too.
I love cooking bratwurst WITH beer. Cook it slowly in the deep pan, covered with a finger of water at first and then let it dry out and let it fry and brown slowly.
The bratwurst and the beer do eventually meet each other in my gut,
I have a cousin who's lived in Michigan for almost 20 years. The whitest half Asian you'll ever meet. Mind you, her sisters in Western Washington State are not that much more tanned.
I went to this Chinese restaurant in the late 80s... they told me they had snake. "it tastes like chicken".... they told me. Only 40 bucks a plate.... "how much is the chicken?"... They replied, "ten bucks".
I had the chicken.
With the money I saved, I had beer too.
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I have imagination.
I watch Get Smart, Gilligan's Island and Bob Square Pants.
I still remember Maxwell's Equations.... I think the Curl of my Memories around a close surface about me is still zero. Or perhaps a monopole distribution.
I've eaten rattlesnake. Its pretty plain, about like chicken, but doesn't quite taste like it. Lots of "exotic" foods here in CA that are just blah. Tilapia has no flavor to me and texture is gross. Catfish always tastes like mud. Turtle is meh. I do enjoy frog legs, fresh is best.
Pacific spiny lobster is better than Maine. Dungeness crab is best of all shell fish, red rock crab next. My uncle owns a very successful seafood shop here and I also have fresh markets locally I buy from, but far enough inland that I also have poultry processors and butchers locally.
All that being said, making "pigs in a blanket" for the kids tonight. I think I'm drinking my dinner. Not really hungry and already have a 19.2oz Lagunitas Maximus down.
Pacific spiny lobster is better than Maine. Dungeness crab is best of all shell fish, red rock crab next. My uncle owns a very successful seafood shop here and I also have fresh markets locally I buy from, but far enough inland that I also have poultry processors and butchers locally.
All that being said, making "pigs in a blanket" for the kids tonight. I think I'm drinking my dinner. Not really hungry and already have a 19.2oz Lagunitas Maximus down.
Not sure what homemade has to do with the cooking process, but I will agree homemade is (can be) better than most store bought…….although in my area there are many small to mid size butcher shops that sell to the local groceries and they are hard to beat.
You seem to be talking sausage in general, bratwurst cooked in the style Mark is seeking info on is a bit more precise than just grilling and soaking in a pan full of beer. Slow simmering in the beer,kraut,caramelized onion,and spices after slow grilling (or pan frying) allows the meat to soak up those flavors and become a whole different beast.
You only simmer for 15-20 minutes or the meat goes the opposite direction (dry), this is where alot of people screw it up and spout negativity. I was taught to do this by an old country german who barely spoke English and after years of trying to improve his version I have yet to succeed, the only thing I’ve bettered is when I found Hawaiian bread hotdog buns! But your the pro foodie and it is your thread, I’m just saying maybe you’ve never had it done correctly in this style.😉