The joy of freshly made sausages need not be missed just because one lacks a means of stuffing casings. Using a bit of panko to hold a bit of the meat’s fat and juices, like a casing would do, makes these brats come together in just a few minutes. The distinctness of freshly blended spices makes a bright vivid partner for enjoying with beer!
|Aroma: Medium-low browned meat, low brat spiciness, very low cream and mustard.|
|Flavor: Medium rich brat has low herbal pine and a touch of peppery spice discernible in the mix, low cream, very low mustard, low egg noodle, low salt; low browned pork, low coriander and very low mustard and cream linger.|
|Texture: Thick chewy noodles, tender meat has a slight snappy spring, creamy sauce ties everything together.|
|Pairing: The carbonation and bitterness cut the fatty richness of the pork and cream, making the next bite of food sharp as the first. The beer is presents decidedly balanced to bitterness at medium high level with medium-low grainy and bready malt supporting. A low brandied pear ester is present; medium high piney hop flavor; medium bitter aftertaste with medium piney hop flavor with low pithy note. The food seems a bit sweet after the beer with the cream sauce highlighted and the browned meat flavors just trumping the spices (opposite of how the brat balanced w/o the beer). Low browned meat and low mustard linger with very low cream, sage, rosemary and white pepper. Cut and contrast makes the other more balanced and rounded with particular flavors sharpened; some harmony on pine-like flavors.|
Hand Rolled Bratwurst w/ Spätzle in Mustard Sauce
For the best results, start with as many whole spices as possible, as freshly ground spices have deeper and brighter flavor. If you do not have a stand mixer, simply whip the meat using a wide mixing spoon; the goal is to stretch the proteins to create that classic sausage snap.
1 lbs unseasoned ground pork
¼ cup (20 g) panko
1 t sugar
1 t salt
1 t coriander, ground
1 t sage, ground
1 t yellow mustard seed, ground (or dry mustard)
½ t dried rosemary. ground
¼ t paprika
¼ t cayenne pepper
¼ t black pepper, ground
¼ t nutmeg, ground
- Grind whole spices in spice grinder. Put all ingredients in bowl of stand mixer. Mix, using paddle, on medium speed 2-3 minutes, until meat is slightly paler and looks whipped.
- Divide into 8 equal pieces, about 2 oz each. Roll each piece into a smooth ball between your hands, then roll back and forth to form a 3-4 inch link about ¾ inch thick. Cook immediately or refrigerate for 1 hour (or up to 24 hours) to let flavors meld.
- Heat skillet over medium heat. Add links and cook 3 minutes on 4 sides (for total of 12 minutes), until cooked through and nicely browned all over.
4 oz egg (2 large)
4 oz milk
¼ t salt
¼ t white pepper. ground
1/8 t nutmeg, ground
7 oz (1 2/3 cup) semolina
- Mix all ingredients, and allow to rest 10-15 minutes.
- Bring 3-4 quarts salted water in large pot to boiling; then, holding 6 inches above water, push batter through large holes of a food mill or colander directly into water. Cook 3 minutes.
- Drain in colander.
2 t yellow mustard seed, lightly crushed – just enough to pop the seeds yet hold their shape
3 t water
½ oz (1 T) minced shallot
1 T butter
¼ t salt
½ t all-purpose flour
4 oz cream
- Mix water and mustard, set aside for 10 minutes.
- Melt butter in skillet over medium low heat. Add shallots and salt and sauté until slightly translucent, about 3 minutes.
- Stir in ½ t all-purpose flour. Cook another minute stirring constantly.
- Add cream and stir while sauce thickens, about 3 minutes. Turn off heat and add mustard mixture.
- Toss cooked spätzle with mustard sauce to coat.