Bratwurst

By MaryEllen

Here is an idea for summer BBQ. Instead of hamburgers all the time
I like to make Bratwurst patties to serve on buns with caramelized
onions. You could grind your own; but, if you have a source for plain
(unseasoned) ground pork use that and just add the flavorings. Do let
the flavors “meld” overnight before grilling. You could also make Polish
sausage patties (mustard and sauerkraut on these) or Italian sausage
patties (I would use pizza sauce on these rather than catsup).

As accompaniments with the Brats or Polish I would make Hot or Cold
German Potato Salad and with the Italian I would make an
antipasto-rotini salad with Italian Dressing.
Here are the recipes for making your own sausage patties. If you
grind your own you can adjust the fat and salt to suit your needs.

Karen [e-mail]

Ingredients

• 4 lb pork butt, cubed, lean and fat
• 1 Tbs salt
• 1 tablespoon tbsp grated fresh ginger (you can use dried but use less)
• 1/2 tsp pepper
• 1/2 tsp coarse grind coriander
• 1/2 tsp dried mustard
• Servings: 16
• Nutrition Facts
• Serving size: 1/16 of a recipe (4 ounces).
• Tips: See description

Preparation

Step 1

1. Grind pork using coarse blade. Use chilled utensils and bowls. Mix in
remaining ingredients. Make into patties. Freeze or chill until ready to cook.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 298.7
Calories From Fat (72%) 216.06
% Daily Value
Total Fat 23.97g 37%
Saturated Fat 8.9g 45%
Cholesterol 81.36mg 27%
Sodium 501.44mg 21%
Potassium 330.8mg 9%
Total Carbohydrates 0.3g <1%
Fiber 0.07g <1%
Sugar 0.01g
Protein 19.12g 38%