Re: [CH] RE: WI Brats
tucker (tucker@ticon.net)
Tue, 04 Dec 2001 17:25:47 -0600
Rich McCormack wrote:
> David Cook wrote:
>
> > They are coarse ground all-beef, seasoned with spices (coriander, etc.)...
>
> I use a 50:50 mix of ground beef and pork when I make bratwurst, so
> I guess my brats wouldn't be considered WI brats. Most brat recipes
> I've come across call for a pork/veal mixture (guess they ain't WI
> brats either) but the cost of veal makes it prohibitive, so I use
> regular lean beef instead. I made some brats for Octoberfest this
> year, as I do every October, and seeing as I had all them bags of
> roasted, peeled Hatch chiles in the freezer, I added chopped green
> chiles to the meat mix. Mmmmm, mmmm...good stuff!
>
> Rich McCormack (Poway, CA) macknet@pacbell.net
I seem to think that most of the brats I consume are made with at least some
pork. Maybe the traditional WI brats that are solely beef are only available from
a butcher's shop. And maybe it's just that almost everyone I know is cheap and I
never realized it; so they stick with super market brats. As we only raised
lambs, chickens, and ducks while I was a lad, we didn't really have too many brats
made by our butcher.
Rich, your Hatch chile brats sound just too damned good. We have a place nearby
that used to make "pepper sticks", which were essentially decent, home made, beef
sticks with a little bit of a bite to them. Now (or at least the last time I
stopped in, ..... '96, maybe) they have replaced them with "Hungarian Snack
Sticks", which seem to me to be no where near as pungent. Hence my lack of
patronage.
--
Erich
C-H # 2099
Silver Glen American Shorthairs
www.worzellaphoto.com/pets/index.htm