Sheboygan Beer And Brat Stew Recipes

SHEBOYGAN BRATS

Steps:

• Get out about 10 feet of hog casings and soak them in warm water.
• Cut the meat and fat into chunks you can fit into your meat grinder. Mix together the salt, pepper, marjoram, ginger and nutmeg, then mix this with the meat and fat until every piece has a little on it. Refrigerate overnight if you want, but let it marinate at least an hour or so; this helps develop myosin in the mixture, which helps the texture of the finished sausage. When you are ready to grind, put the meat in the freezer until it is between 30°F and 40°F. Put your grinder parts (auger, dies, blades, etc) in the freezer, too, and put a bowl in the fridge.
• Grind one-third of the mixture through the coarse die on your grinder, and the rest through the fine die. This creates a more interesting texture. If your meat mixture is still at 35°F or colder, you can go right to binding. If it has heated up, you need to chill everything back down. Use this time to clean up the grinder.
• Once the meat is cold, put it in a large bin or bowl and add the dry milk, caraway, mustard seed, egg white and heavy cream. Mix well with your (very clean) hands for 2 to 3 minutes - a good indicator of temperature is that your hands should ache with cold when you do this. You want to to mix until the meat binds to itself. You can also do this in a stand mixer set on its lowest setting, but I find you don't get as good a bind as you do when you do this by hand.
• You now have bratwurst. To make links, put the loose sausage into a stuffer and thread a casing onto it. Stuffing sausage is easier with two people, one to fill the links, the other to coil, but I do it solo all the time. Stuff the links well but not super-tight, as you will not be able to tie them off later if they are too full. Don't worry about air pockets yet. Stuff the whole casing, leaving lots of room on either end to tie them off; I leave at least three inches of unstuffed casing on either end of the coil.
• To form the individual links, tie off one end of the coil. Now pinch off two links of about six inches long. Rotate the link between your hands forward a few times. (This video shows how I make links.) Look for air pockets. To remove them, set a large needle or a sausage pricker into a stovetop burner until it glows (this sterilizes it), then pierce the casing at the air pockets. Twist the links a little and gently compress them until they are nice and tight. Repeat this process with the rest of the sausage.
• Poach your links to set the sausage. Get a large pot of water to about 160°F, which is steaming. Gently poach your sausage in this for 20 to 30 minutes. Don't let the water get too hot. Take the sausages out and plunge them into a big bowl of ice water to stop the cooking.
• Hang your links for an hour or so to dry. Once you've taken the links down, they can be refrigerated for up to a week, or frozen for up to a year.

SHEBOYGAN-STYLE BEER-SOAKED "BRATS"

Steps:

• In a large deep heavy skillet stir together beer, mustard, and ketchup.
• Cut 1 onion into thick slices and add to beer mixture.
• Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes.
• Prepare gill.
• Remove bratwursts from beer mixture, discarding beer mixture. Cut remaining 3 onions into thick slices, keeping slices intact.
• Grill bratwursts with onion slices on an oiled rack set 5 to 6 inches over glowing coals, turning onions once, until bratwursts are cooked through and golden brown and onions are cooked through, about 5 minutes.
• Put a pair of "brats," cut in half lengthwise and stacked, on each roll.
• Top brats with grilled onion, pickles, and mustard.

SHEBOYGAN BEER AND BRAT STEW

Steps:

• Slice brats into bite-size pieces and place in a kettle.
• Pour beer over brats and place in refrigerator to marinate for at least 3 hours.
• Cut potatoes into bite-size pieces and place inside slow cooker.
• Add just enough water to cover potatoes.
• Stir in beef seasoning packet.
• Stir in Cream of Onion soup.
• Cook until potatoes are tender. (This will take around 3 hours at the low setting.) Be sure to stir occasionally.
• When potatoes are tender, heat brats in beer to a rolling boil.
• Boil for 3 minutes while stirring.
• Pour about 3/4 cup of boiled beer into potato mixture. (This doesn't need to be measured nor exact. Add to gain the consistency that you desire.).
• Drain remaining beer from kettle and brown bratwurst pieces.
• Add cheese to potato mixture.
• Add browned brats to potato mixture.
• Add pepper to taste.
• Stir well and serve.

BEER BRAT STEW

Steps:

• 1. In a large saucepot, combine the potatoes, coleslaw, carrots, and chicken stock. Add 4 cups water; the liquid should barely cover the vegetables. Bring to a boil, then cover halfway and reduce the heat to simmer until tender, about 30 minutes.
• 2. Meanwhile, in a small saucepan, whisk the beer and mustard. Bring to a boil, then reduce the heat to simmer and add the bratwurst. Simmer gently until cooked through, about 20 minutes.
• 3. Using a slotted spoon, transfer the bratwurst to the vegetable mixture; discard the beer mixture. Divide the stew among dishes and serve with mustard.

EMERIL'S BRATWURST AND BEER STEW

Steps:

• Preheat the oven to 350 degrees F.
• Pour 2 bottles of the beer into a medium (oven-proof) Dutch oven and bring to a boil.
• Using a small knife or fork, pierce each sausage link several times.
• Add bratwurst links to the beer, turn down the heat and simmer for 10 minutes.
• Remove the sausages from the pan and set aside to cool slightly. Reserve the sausage-cooking liquid.
• Slice the sausage links into 1-inch pieces and set aside.
• Add the bacon to a separate dutch oven and cook over medium heat until crispy, about 8 to 10 minutes.
• Remove the bacon with a slotted spoon and drain on paper towels.
• Add the sliced bratwurst to the bacon drippings and cook until lightly browned, about 2 minutes.
• Add the onions to the pan and cook, stirring often, until lightly brown and wilted, about 5 minutes.
• Add the garlic and cook an additional 30 seconds.
• Stir in the reserved sausage-cooking liquid, the remaining bottle of beer, chicken stock, potatoes, carrots, thyme, salt, pepper, and bay leaf to the pot. Bring mixture to a boil, reduce heat to a medium-low and cover.
• Place the Dutch oven in the oven and bake for 30 minutes, or until the vegetables are tender.
• Remove the bay leaf and thyme sprig. Stir the crispy bacon into the stew and serve hot with crusty bread.

SHEBOYGAN GRILLED BRATS

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill.
• Grill the bratwursts for 30 to 35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10 to 15 minutes. Serve hot with onions on the rolls.