This is topic brats, sausage, pepperoni in forum Member forum at The New Huntmastersbbs!.
To visit this topic, use this URL:
https://www.huntmastersbbs.com/cgi-bin/cgi-ubb/ultimatebb.cgi?ubb=get_topic;f=6;t=004704
Posted by earthwalker (Member # 4177) on June 18, 2017, 10:19 AM:
anyone on here make them? any first hand information?
we invested in a real true freeze drier. plan on using it to save a lot of food in the future.
our food industry is killing us. to much of this and that just to make their products last longer on the shelves and to make us addicted to it. being salt and sugars mainly.
have 3 good friends who are all in their 80's and their wives all home cook and make most of their food items. they all are still doing 90 either hunting, farming or woodworking. after watching them and learning more about them I can see that my life style is terrible. I just don't have the time or the will to knuckle down to doing a lot of cooking. my interests tend to run being outside and working or watching the world go by. lol
Full time summer staffing started today. now working weekends and until 6 at night. I'm not a night person. Uck!
Posted by Moe (Member # 4494) on June 18, 2017, 11:45 AM:
I'm unclear on whether you mean making brats & sausage or cooking them.
I cook brats about once a month in the summer. It's a habit I picked up when I was working back east. On the weekends in any small New England town the fire department or someone is fixing brats steamed in beer and if you go to a Red Sox or Celtics game there are vendors outside the building cooking brats and they are spectacular.
I boil the brats, Johnsonville or a local brand, in beer then brown them on the grill just to add some color. I cut up some onion and a yellow or orange bell pepper and cook that down. Outdoor or Kaiser roll, very fresh, put the brat on the bun, mustard, mayo if you wish, then add the onions and pepper. Crazy good with an ice cold beer.
I've made sausages in the past but it was so long ago I've forgotten how I did it. When I lived in Alaska I always had Caribou, Sitka Deer, moose, etc, so I dabbled with making sausage. I think I bought the seasonings from a local butcher who made everything great. I miss those days.
Posted by earthwalker (Member # 4177) on June 18, 2017, 12:36 PM:
Making them and how to store them. Sorry I seem to always never finish a thought.
Posted by Leonard (Member # 2) on June 19, 2017, 06:34 AM:
We used to get them, (Brats) from street vendors outside clubs, in Germany. They would have a grill and maybe a dozen or more sausages on it. I always picked the ones most brown, then you get a hard crusted round bun that the Brat stuck out a couple inches on both ends. They used a mustard that was just right.
The problem is, I have never been able to find this simple combination anywhere else? Oh sure, I've had them, and ate them all over the states but they were never quite the same or any where near as good as the ones we used to get over there.
They were whitish with what looked like a natural casing, very finely ground meat inside, nothing like a polish sausage which has bigger chunks. I don't know if they were pork or beef but I'd guess pork, maybe a mix?
Anybody?
Good hunting. El Bee
edit: while I'm strolling down Memory Lane, there was another we used to get, German Nationals set up a regular hotdog stand, I think it was over by the motor pool but doesn't matter. This was a weiner type of sausage served on a roll that was pointed in both ends, sorta.The sausage looked a lot like a weiner or a "frank" and it was reddish in color and the ends weren't rounded, they were pointed, a little. I happen to know that the red color comes from smoking, otherwise they might be as gray as the Brats?
These were so good, we would have them for breakfast at break time. Nobody ever wanted more than one, but these were the tastiest weiner type of sausage I ever ate. Apparently, there is some type of old world technique that got lost in transit?
You know, the regulations of the FDA change a lot of sausage products and not for the better, usually?
What I will say, is that weiners or hotdogs and different from franks which I believe were created for the jewish trade. A frank is an all beef hotdog and not nearly as tasty as an old fashioned "weiner" that is made with pork and beef and veal. But, not anymore. Now, you get chicken and turkey in the mixture, which is YUCK. You look around, the only "hotdog" type of weiner you can buy is either "all beef" which is not as tasty as a weiner, but I can't say about the ones that have poultry as an ingredient, because I won't buy them. They claim health reasons, I claim cheap ass reasons. I don't see how you can make a decent weiner with turkey?
End of rant!
[ June 19, 2017, 06:57 AM: Message edited by: Leonard ]
Posted by Kokopelli (Member # 633) on June 19, 2017, 07:30 AM:
Yeah, and try to find a decent bowl of haggis these days !!!
![[Frown]](frown.gif)
Posted by Moe (Member # 4494) on June 19, 2017, 10:04 AM:
We have a local market called Roth's. In the summer they open up a brat and hot dog stand with a number of different sausages. Some are white, some are grey and the rest look like you'd imagine. I always try something I haven't tried before just because. I'm not sure of who makes them but Roth's really doesn't know squat about serving them. They put them on a dried out bun and make ketchup and mustard available. Putting ketchup on a brat or hot dog is blasphemy.
I used to buy oysters at this market but the liquor was always drained from them so I stopped. One day I told the butcher how to display the oysters in the case putting the bowl side down and the lid side up so if the oyster opened a little the liquid wouldn't drain out reducing the quality and he gives me a dirty look every time I go in there. I quit buying from him.
Posted by Leonard (Member # 2) on June 19, 2017, 01:32 PM:
ko ko, if what I've read about Haggis is true, as to what it is and how it's made, consisting in large part, the lungs, well, I just don't know the difference between a "decent" bowl of haggis and a pile of what I'd call offal.
Good hunting. El Bee
Posted by Kokopelli (Member # 633) on June 19, 2017, 02:59 PM:
It's a Scottish joke; there's no such thing as a decent bowl of haggis.
![[Big Grin]](biggrin.gif)
Posted by Leonard (Member # 2) on June 20, 2017, 04:29 AM:
I'm really tired of always being set up for these Scottish jokes!
Posted by Kokopelli (Member # 633) on June 20, 2017, 08:09 AM:
Fine people, the Scotts.
Notwithstanding wearing skirts, breeding goofy looking dogs and inventing the world's most hideous musical instrument, they do make an acceptable whiskey (if you've never been to Tennessee).
And then there's haggis.
However, they seem to be a strong sturdy people with good looking women, a positive attitude, and a good sense of humor. Plus, I have NEVER heard of a Scott blowing up children & themselves to get into heaven.
The world would be a lesser place without the Scottish people.
Posted by Leonard (Member # 2) on June 20, 2017, 08:46 AM:
But why do they resist being controlled by Jolly Old England?
Also, they talk funny. Beam me up, Scotty! There's Tartan, and there's plaid.
Good hunting. El Bee
Posted by Kokopelli (Member # 633) on June 20, 2017, 09:01 AM:
Because Jolly Olde England never considered the Scotts or the Irish or the 13 Colonies or the people of India or anyone else to be their equals. Only subjects to be controlled.
Didn't work well for them in the past and even less so now that the muslim infestation is taking over Europe.
I like the way the Scotts talk.
Beats the Hell out of ebonics........eh ??
Posted by Paul Melching (Member # 885) on June 20, 2017, 11:24 AM:
I had a buddy from Scotland I could listen to him read the phone book! what a great accent !
Posted by Moe (Member # 4494) on June 21, 2017, 07:44 PM:
I dated a gal from Scotland and had the chance to live in Dunoon when I was still a teen. My dad was Navy and was stationed at the nuclear sub base.
The Scot I was dating was pretty and I liked listening to her talk. I'd love to go to Scotland and take a tour of the distilleries. I drink Lagavulin 16 Islay scotch.
Posted by Leonard (Member # 2) on June 22, 2017, 05:29 AM:
All of it tastes like Listerine, to me, but what do I know?
Good hunting. El Bee
edit: but we had a neighbor years ago, a little homely but not too bad. Anyway, she was very serious about Scots whisky. You don't call it Scotch. I haven't been able to verify the truth of it?
[ June 22, 2017, 05:31 AM: Message edited by: Leonard ]
Posted by booger (Member # 3602) on June 22, 2017, 06:01 AM:
Moe...that's interesting! I work with a guy that grew up in Dunoon...his dad still lives there.
In fact, I was jonesing for a good single malt a year or so ago, and his dad sent me a bottle of 10 year old McCallan. Haven't broken the seal yet...
UBB.classicTM
6.3.0