4/13/2023 0 Comments Wurst sausageTest for thickness and continue to add small (2-3 Tbsp at a time) amounts of flour until consistency is correct for gravy. Whisk lightly to combine but allow to remain lumpy. Remove 3-4 cups of broth from the ham hock pan and place into a small sauce pan.Remove skin and fat and shred to serving size pieces. While potatoes and bratwurst are cooking, remove ham hock and place on serving platter.Place the bratwurst in the butter and oil to fry, turning to make sure they are cooked through. Dip Bratwurst in the egg wash and roll in bread crumbs.Melt butter and heat oil together in a heavy fry pan.While potatoes are cooking, prepare and egg wash by whipping the eggs with salt and pepper.When you’re ready to cook, place potatoes in a pan, cover with water, and boil until they are soft.Simmer for many hours until ready to cook the meal. Course chop a yellow onion and place in the pan. Place a smoked ham hock in a large sauce pan and cover with water.You want lumps of flour still in the gravy for a more traditional experience. Heat it to a simmer and mix with 1-2 cups of flour until thickened (start with maybe 1 cup and whisk in until still lumpy, let simmer for a few minutes then add more until thick enough to be gravy). Take 3-4 cups of the broth and place in a small sauce pan. We like to serve them with a spicy mustard and some creamy horseradish. Because the sausages are already cooked, you’re just warming them up to serving temperature. Place the rest of the sausages in the ham hock broth and bring to a simmer. The meat makes a nice compliment to the sausages. Pull the meat from the bone and remove any skin and fat. Remove the ham hock from the broth and place on your serving platter. Remember these are typically raw, so you need to make sure to cook them completely before eating them! Turn the bratwurst to make sure they cook all the way through. Cook the bratwurst in a heavy fry pan with melted butter and olive oil. Dip the bratwurst in the egg wash then cover with the bread crumbs. Place Seasoned Italian Bread Crumbs on another plate. While potatoes are boiling, prepare the bratwurst, make an egg wash by whipping an egg with salt and pepper. Drain the water and serve them with lumpy gravy. They will feel soft when poked with a fork when they are ready. If you’re having potatoes as a side dish, place them in water and start them to boil. The morning of the feast, place a smoked ham hock in a large sauce pan and cover with water. We don’t like much on the side since the sausages are so filling and you want to be able to try all of them! The Steps to Make the Sausage Platter Feast ![]() She makes a lumpy gravy out of the ham hock water and flour. Oma makes sauerkraut (still trying to get that recipe…) and boils potatoes when she puts this meal together. We actually got cooked bratwurst this time, but still made them this way. Oma uses an egg bath then dips them in seasoned Italian bread crumbs before pan frying them in butter and oil. These are traditionally pan-fried as they are often still raw versus the other sausages that are pre-cooked. ![]() They are a white color and usually feature flavors of parsley, lemon, mace, onions, ginger and cardamom.īratwurst are the most common of the sausages we use. Weisswurst are a traditional Bavarian sausage made from veal and pork. Knackwurst are typically a bigger sausage, mostly pork based, and mixed with garlic for a richer flavor profile. Very good and probably the closest thing to a hot dog that the kids love to eat. We have a nice German deli in town that will import the sausages for a true experience.įrankfurter Würstchen are basic wieners with more flavor from a slow smoking method. We used four different sausages for our video. Decided to do something a bit different on this one, so we went to Oma’s house and had her teach us how she cooks her traditional German Wurst (Sausage) Platter! Types of Wurst we used for the Wurst (Sausage) Platter
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