Taking advantage of the seasonal coolth...

[vagreys]

Before it becomes uncoolth, again. Cold front came through and gave us cold rain, yesterday, and an even cooler night. After 90's, last week, 45° feels great. Making sausage while it's cool. Back into the 90's by Memorial Day. And then, once more, the season of making sausage in the middle of the night (if then) will begin, here in Virginia.

[vagreys]

Made some butifarra, 1553 pork and bacon brats, and mild country sausage. Kept out some links of butifarra for dinner last night with roasted potato wedges and hard cider.

[wheels]

Is the brat recipe already on here Tom?

Phil

[vagreys]

Yep. The original is in the Historical Recipes section in the medieval German recipes. A discussion of the general redaction is in the 1553 Bratwurst thread. The original calls for a 40/40/20 blend of pork, beef and bacon, respectively, but I also do a 100% pork (no beef or bacon) and an 80/20 pork and bacon version. Here's the ingredient list for a kg meat block. I'm using 29-32mm casing, right now.

1553 Pork and Bacon Bratwurst
800.0 g Pork shoulder
200.0 g Smoked Bacon
70.0 g Water
11.2 g Morton's Kosher Salt
2.8 g black pepper
3.0 g cut and sifted marjoram
2.9 g ground sage

[wheels]

Thanks Tom.

Phil