Chef Tom: Homemade Bratwurst With Apples and Red Cabbage Kraut - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Tom: Homemade Bratwurst With Apples and Red Cabbage Kraut

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Homemade Bratwurst with Apples and Red Cabbage Kraut

1 1/2 lbs pork (I use butt as the fat ratio is perfect)
1 lbs lean beef
1 eggs
¼ cup beer
3/4 teaspoons black pepper, ground
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika (I use smoked)
1/4 teaspoon nutmeg
1/2 tablespoon dry mustard (I use Colemans)
1/2 tablespoon coriander
1 teaspoon sage, ground
1 to 2 teaspoons salt
1 teaspoons sugar, white
1 teaspoons onion powder
1 cup granny smith apple, diced
1 15 oz jar red cabbage kraut

Cut the pork and beef into 2 inch cubes. Grind through a 1/4 inch grinding plate. If you do not have a meat grinder you can pulse it in your food processor in SMALL batches. In a small mixing bowl beat eggs and beer together until well blended. Add dry ingredients. In a large mixing bowl combine the ground meat and wet mixture until well incorporated. Cover with plastic wrap and refrigerate 2 hours, up to 24. The longer the better. At this point you can either stuff into casings or wrap in 1 pound packages, which is what I do, then freeze. Form into small bite sized balls and brown. Add the apples, kraut, and the rest of the beer and 1/2 cup of water. Simmer until cooked through.