Recipe of Speedy California Farm Bratwurst with gravy
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, How to Prepare Quick California Farm Bratwurst with gravy. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from California Farm Bratwurst with gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Bratwurst with gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Bratwurst with gravy is 16 to 20 big sausages, plus soup. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Bratwurst with gravy estimated approx Marinade overnight, 1 hour prep, 1 hr stuff.
To get started with this recipe, we must prepare a few ingredients. You can cook California Farm Bratwurst with gravy using 7 ingredients and 5 steps. Here is how you cook that.
No expensive equipment needed if you have a food processor or sharp hatchet. Whole pork shoulder is the perfect blend of lean, marbled and fresh bacon meat for bratwurst. The natural sausage casing is from Amazon, the hand sausage stuffer is a few dollars, the flavor is out of this world, you make a big sausage for $1.10. Dont forget to add 1 Tbs of buckwheat flour as a preservative. The pork shoulder bone makes excellent bean, lentil, pea soup. The gravy is to die for. This is our family recipe.
Ingredients and spices that need to be Take to make California Farm Bratwurst with gravy:
- 11 pounds Whole pork shoulder, bone in
- Natural sausage casings, 1 1/2 “ diameter, for 1” stuffing tube
- 2 beaten fresh farm eggs, cup of milk, salt, pepper,Tbs buckwheat flour
- Marinade of 5 tsp nutmeg, 5 tsp mace, 5 tsp ginger in cup of red wine
- For the gravy: cup of water, 2 bouillion cubes, 1/2 tsp garlic powder, 1/2 tsp black pepper, tsp worchester sauce, Tbs cornstarch in half cup cold water, Tbs chopped fresh onion
- Equipment: Hand sausage stuffer, food processor or sharp hatchet, sharp short knife, butcher string, scissors, sharp clean needle, rubber spatula
- Cost: pork shoulder $20, sausage casing for 100 sausages $10, sausage stuffer $9 (amazon), butcher string $4, marinade $2,per sausage $1.10
Instructions to make California Farm Bratwurst with gravy
- Butterfly the pork shoulder the easy way: Bring meat to room temperature. Lay skin down, feel where bone is sticking out on both sides. Use sharp short knife to make one cut on top of meat, following where you think and feel the bone is. Now pull open and scrape the bone till it is free from the meat. Bone weights about a pound. Save bone for soup. To freeze, cut bone at joint, put two pieces in freezer bag. Press air out of freezer bag.
- Rub meat with spices in cup of red wine, skin side down. Weight should be about ten pounds. Measure per pound: 1/2 teaspoon nutmeg, 1/2 tsp mace, 1/2 tsp ginger, mix all in cup of red wine. Make cuts in meat 1 inch apart. Rub inside and into the outer skin cuts. Marinade covered at room temperature overnight.
- Dice meat. Mix with cup of milk and 2 beaten eggs, Tbs buckwheat flour. Put cup of meat in food processor, pulse to the consistency you want, or chop with hatchet, coarse to fine. Do taste test, fry teaspoon of stuffing, and adjust spices to taste, add salt and pepper if desired. Use rubber spatula to scoop bratwurst filling into casing stuffer. Slide soaked 1 1/2” casing over 1” tube, put butcher slip knot on end of casing, and turn handle to fill. Makes up to twenty big 1/2 pound sausages.
- Butcher slip knot: double knot, like kids shoes! 1) make loop with string around casing. 2) Loop bottom string around your thumb and upper string. Push end into the loop around your thumb and around the upper string. Pull tight. 3) Slide knot up to casing, pull tight. Safety flat knot on top. Cut.
- Repeat till all sausages are stuffed. Make two knots between sausages and snip casing between knots. Remove any air pockets by pricking bubble once with clean needle. Panfry, boil, oven bake, grill. Freeze extra fresh sausages in quart freezer bags. To make the gravy from the pandrippings: add gravy ingredients, add cold water cornstarch, stir, bring to boil, done. Enjoy!
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