In keeping with the continuation of Oktoberfest,¬† this week’s recipe is for a delicious Bratwurst.¬† In order to make this, you will need a meat grinder and butcher‚Äôs twine.
1lb fresh boneless trim pork loin
1lb fresh boneless trim veal
¬Ω tsp nutmeg
1 ¬Ω tsp salt
¬Ω tsp fresh ground pepper
Put dry ingredients in mixing bowl and set aside.
Make sure your meats have been trimmed of all fats and gristle then cut into small pieces.¬† Place meat into bowl with dry ingredients, mix to combine the ingredients.
Run the mixture through your grinder 3 or 4 times and then add water and mix again.¬† Stuff the casings with your mixture, tying the end with the twine.
Place your sausages in a pot of cold water, boil and remove from heat immediately.¬† Let stand 5 minutes before draining.
Pour a cup or so of milk into a bowl and dip each bratwurst in the milk and then set on your grill and cook until golden brown.
And since some readers don‚Äôt have a meat grinder (or maybe you just don‚Äôt eat meat) I have a great potato dumpling recipe to share.¬† This recipe was given to me by a friend of my parents‚Äô who got it from an old neighbor when she lived in Germany years ago.
Potato Knoedel (Dumpling)
2 eggs beaten
1 chopped onion
1 tbsp flour (heaping)
1 tsp salt
2 slices of bread
1 tbsp Butter
1 tbsp white vinegar
Boil 2 of potatoes, drain and allow to cool.
Cut the 2 slices of bread into small¬†¬† ¬º to ¬Ω inch squares and fry in butter. Set aside on paper towel.
Peel the other 4 potatoes and peel into a large bowl with water and vinegar.¬† Squeeze as try as possible into a paper towel.¬† Grate and peel cooked potatoes.
Mix all ingredients together well, mold and form into balls.¬† Boil in salted water for about 15-18 minutes, until dumplings rise to the top, careful not to overcook. Drain and serve hot.