Hi all, I'm making some Oktoberfest Bratwurst today and am planning to simmer them before poping them on the BBQ tomorrow. Should I let them bloom before simmering?
Cheers,
Jamie
Blooming Bratwurst?
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Blooming Bratwurst?
by Jabba » Sat Sep 23, 2017 8:33 am
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Re: Blooming Bratwurst?
by NCPaul » Sat Sep 23, 2017 10:41 am
Yes, it will help the links to set. I had my Oktoberfest party last weekend. 
Fashionably late will be stylishly hungry.
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Re: Blooming Bratwurst?
by Jabba » Mon Sep 25, 2017 7:21 am
Thanks for that Paul, as it happens dinner plans changed and we cooked them on the BBQ without letting them bloom.
I'm pleased to say the texture was great, all be it a little 'enthusiastically' chard- after poaching they seemed really dry and very quick to 'take on colour'!
Taste was very good, if a little on the spicy side for the rest of the family, I used Brican's recipe. One to do again, with a little less pepper.
Meat (30% fat pork) 900g
Milk (ml) 100
Salt 17
Mace 0.5
White pepper 5.5
Nutmeg 0.7
Ginger 0.5
Powdered milk 50
1/2 egg 0
Cheers,
Jamie
I'm pleased to say the texture was great, all be it a little 'enthusiastically' chard- after poaching they seemed really dry and very quick to 'take on colour'!
Taste was very good, if a little on the spicy side for the rest of the family, I used Brican's recipe. One to do again, with a little less pepper.
Meat (30% fat pork) 900g
Milk (ml) 100
Salt 17
Mace 0.5
White pepper 5.5
Nutmeg 0.7
Ginger 0.5
Powdered milk 50
1/2 egg 0
Cheers,
Jamie
- Jabba
- Registered Member
- Posts: 23
- Joined: Wed Dec 11, 2013 2:45 pm
- Location: Cambridgeshire
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