Golden Gate Meats Bratwurst

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The Bratwurst the way we made it in our Store in Troy, Michigan.

Picture courtesy of Geier’s Sausage Kitchen Sarasota Florida

Ingredients:

  •     10 lb     Pork Shoulder Butts, boneless and trimmed
  •    1½ lbs    Ice-cold Water
  •       79 g    Salt
  •       20 g    Seasoning mix (below)
  •         4-5    Medium Eggs
  •       14 g    Baking Powder
  •      4 tbs    Milk Powder
  •                 Zest from ½ Lemon

Directions:

Grind meat through the fine blade.
Dissolve salt and seasoning mix in water
Add all other ingredients and mix thoroughly.
Fill into 30/32 mm hog casings and link 6 inches long.

The way we cook our Sausage:
●    Place Sausage in Frying Pan and cover with water.
●    Simmer Sausage until done – Caution: If water temperature goes above 170°F – Sausage might split open!
●    Pour out water and brown sausages with some butter/oil or grill them on the BBQ

Golden Gate Meats Bratwurst Seasoning:

  • 100 g    White Pepper
  •   25 g    Mace
  •   25 g    Nutmeg
  •   25 g    Cardamon

All herbs and spices are ground or granulated!

Mix thoroughly and store in an airtight container!

 

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Wurst Variations

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These are Variations build on our Base Recipe.

  • Jagdwurst:  Add 2 tbs whole Mustard Seeds to the Base recipe seasoning.
  • Bierschinken:  Combine 1 g DQ Cure (6% Sodium Nitrite) with 2.5 g of salt and mix into 8 oz of lean pork cubes. refrigerate over night. The next day mix these pieces into the base recipe together with 2 tbs whole Mustard Seeds.
    Cooking time will be extended to reach the desired inside temperature.
  • Mushroomwurst:  Cut 4 oz of mushrooms smaller and mix into the meat.
  • Pizzawurst:  Add an Italian Herb blend to taste and add diced Red Peppers. If you want to add cheese look into the high temperature cheese available at Butcher and Packer Supply in Michigan.
  • Mexican Wurst:  Add Chili Powder to taste, Jalapeno pieces and if desired some cheese. Available at Butcher and Packer Supply in Michigan.
  • Kielbasa Wurst or Loaf:  Mix in 5 g Sugar, 1 g Marjoram and may be up the Garlic a little bit.

Ingredients and seasoning can be added and altered to fit your taste. Up North Michigan they make Wurst with dried cherries mixed in. Other possibilities are pistachios, spicy red peppers, onions, olives and brandy or wine.

The Wurst can also be baked in a meatloaf pan.

Wurst – Base Recipe –

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Ready for the Oven in 10 Minutes!

Ingredients:

  •   2 lbs    Ground Pork or Beef and Pork mixture
  •   11 g    Salt
  •  2¼ g    Pink Cure
  •  2¼ g    Smoke Salt or a few drops of Liquid Smoke
  •     2 g    White Pepper, ground
  •     2 g    Garlic, granulated
  •     1 g    Nutmeg, ground

Directions:

Place ground meat in a bowl.
Weigh all seasoning and dissolve in about 50 ml ice-cold water.
Combine the seasoning with the meat and knead thoroughly – until it binds.
Transfer to a sheet of aluminum foil wrap it airtight that it has the shape of a sausage.
Place on a baking sheet and bake at low temperature (250°F) for about 1½ hours.
Check temperature with a meat thermometer, the sausage is done when the inside temperature is at 155°F.

We always make sure that the Wurst is done at lunchtime and have a thick cut slice on a fresh hard roll or piece of baguette for a delicious lunch.
The rest we use as lunch meat until it is gone.
We always make larger amounts, freeze them fresh in the foil and bake them when needed.

See the next recipe about possible variations you can do with a larger amount.

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Sauerbraten – Marinated –

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Sauerbraten with Bread Dumplings and Red Cabbage

Ingredients:

  •  2 – 3 lbs    Sirloin Tip Roast or Bottom Round Roast
  •                  Salt & Pepper
  •    1 large    Cooking Onion
  •    1 stalk    Celery
  •            1    Carrot
  •   6 slices    Bacon
  •       50 g    Sossenkuchen

Marinade:

  •    5 cups    Water
  •    1 large    Cooking Onion
  •            1    Bay Leaf
  •          16    Juniper Berries
  •            6    Whole Black Peppercorns
  •     ½ cup    Vinegar
  •                  Salt and ground White Pepper to taste

Directions:

Marinating Method 1:
In a pot combine all marinade ingredients and season to taste.
Bring to a boil and simmer for about 5 minutes.
Cool down completely!
Place meat in a Zip-Loc bag and pour the marinate over the meat.
Close bag, place in a bowl to prevent leakage and refrigerate for at least 3 days.

Marinating Method 2 (the faster way):
You will need a brine injector for this, see picture and link below.
In a bowl combine all marinade ingredients and season to taste.
Place meat in bowl and with Brine Injector thoroughly inject meat with the marinade.
Place meat and marinade in a Zip-Loc bag.
Close bag, place back in the rinsed out bowl to prevent leakage and refrigerate overnight.

Preheat oven to 350°F.
Clean and slice onion and cut celery and carrots into pieces.
In a Dutch Oven fry the bacon until enough grease is released to be able to brown the roast in.
Add the meat to the Dutch oven with the vegetables and 4 juniper berries from the marinade, leaving the bacon in with the roast. Brown the roast on all sides, stirring the vegetables frequently so they brown, but do not burn.

Once the roast is browned on all sides add some of the marinade and water (to the desired sourness of the gravy) and bring to a boil on top of the stove.
Cover and place in the oven for 2-3 hours.
Uncover after 1½ hours and finish cooking.
Sauce should be reduced by about 1/3 in this time.

Remove roast and set aside keeping it warm while making the gravy.
Strain the gravy through a sieve, pressing down  with a wooden spoon to force as much of the solids through as possible.
Return the gravy to the Dutch oven and bring to a boil.
Place the Sossenkuchen in a bowl and add some of the hot gravy, mix until it is dissolved and return to the pot, simmer briefly.
If needed add salt, pepper and Sossenkuchen to taste. To thicken the gravy
add a roux (butter & flour) if desired.

Slice the roast and arrange slices on a heated platter with some gravy drizzled over them.
Serve the rest of the gravy in a separate bowl.

Generally served with Dumplings or Spätzle, Red Cabbage and Lingonberries.

lingonberries felix.

We use a 4 oz injector, which we used when we operated our meat store, to marinade the roast, but it is my opinion, that for home use the much cheaper 2 oz should be large enough. So I picked the one pictured here as it seems that the reviews of this one are great.
Versatile to marinate all type of meats getting the flavor inside without moving the meat around for days in your refrigerator.

Spaetzle

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Geschnetzeltes with Spätzle

Ingredients:

  •          4    Eggs, medium
  •   400 g    Flour
  • 1½ tsp    Salt
  •   1 cup    Mineral Water, carbonated

Directions:

Combine ingredients in a bowl and beat with a fork until small bubbles form (1-2 minutes).
Bring water to a boil in a large pot and add ¾ tsp salt.
Fill the Spaetzle Press half full of dough.
Submerge the holes of the press for a couple of seconds into the boiling water and pull out.
Slowly press the Spaetzle dough into the boiling water.
Stir water with spoon to separate the Spaetzle.
Once they swim on top remove the Spaetzle with a slotted spoon and place them in a bowl with lukewarm saltwater to cool.

This will make almost 3 lbs of finished Spaetzle.

To rewarm, rinse Spaetzle in a sieve with hot water or heat in a frying pan with some butter.

A Spaetzle Press is not cheap, but it will last you a lifetime and you have to consider the superior taste you get when making your own. Other uses: Make lump free Mashed Potatoes and our Potato Dumplings. They are built to last, ours is in use at home and was also used in our meat store for over 40 years.

Spaetzle Classic Round Noodle Maker by Westmark

 

 

 

 

 

 

 

 

Wine Apple Cake (Wein-Apfelkuchen)

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Ingredients:

Crust

  •   125 g    Unsalted Butter
  •   125 g    Sugar
  •          1    Egg
  •   250 g    Flour
  •       9 g    Vanilla Sugar
  •    1 tsp    Baking Powder

Filling

  • 750 ml    White Wine
  •       9 g    Vanilla Sugar
  •   250 g    Sugar
  •  2 pkgs    Vanilla Pudding, unsweetened
  •     2 lbs    Apples, coarsely grated

Topping

  • 200 ml    Whipped Cream
  •                Cocoa

Directions:

Grease 28 cm (10½ inch) spring form with butter.

Crust:
Combine all ingredients.
Press dough into bottom and up the sides of greased form.

Filling:
Mix vanilla sugar, sugar and pudding powder into 1½ cups of wine.
In a sauce pan bring rest of wine to boil and add the pudding/wine mix gradually, stirring constantly.
Bring up to a gentle boil and allow to thicken.
Stir the apples into the wine mixture and pour into crust.
Preheat oven to 325ºF.
Bake for 80-90 minutes.

When cake has cooled, top with whipped cream and dust with cocoa.

Prince Regent Squares

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 This is a variation of the Premiere Bavarian Torte, the Prince Regent Torte in serving size. They are always a hit when we serve or bring them along to a party.

Ingredients:

Batter

  •  250 g    Butter, unsalted
  •  250 g    Sugar
  •      9 g    Vanilla Sugar
  •         4    Eggs
  •   200 g    Flour
  •     50 g    Cornstarch
  •    1 tsp    Baking Powder
  • 1 pinch    Salt

Filling

  •   1 pkg    Chocolate Pudding Powder, unsweetened
  •    1 tsp    Cocoa
  •   100 g    Sugar
  •  2 cups    Milk
  •   250 g    Butter, unsalted

Icing

  •   150 g    Confectioners Sugar
  •    3 tsp    Cocoa
  •    2 tbs    Hot Water
  •    1 tbs    Melted Butter or Coconut Butter

Directions:

Batter Mix:
Cream butter with sugars, salt and eggs.
Sieve together the flour, starch and baking powder.
Add to butter one spoon at a time.
Preheat oven to 350°F.
Grease 9×13 inch pan with butter.
Divide batter into 4 equal portions as each layer is baked separately.
Spread batter in the pan. This will be a very thin layer.
Bake for 8-10 minutes.

Filling:
Mix the pudding powder, cocoa and sugar in ½ cup of milk.
Bring 1½ cups of milk to boil in a saucepan.
When the milk has boiled remove for heat and stir in the pudding mixture.
Return to a boil once more, while stirring constantly.
Pour into a bowl and allow to cool.
Set out the butter so that it comes to room temperature and is soft.
It is important that the butter and pudding are the same temperature to prevent curdling.
Cream the butter and add the pudding gradually.
Spread the filling between the cake layers leaving the top layer bare for the icing.
Cut the cake into portion sizes.

Icing:
Sieve the sugar and cocoa together.
Add enough hot water to form a paste.
Melt the butter and add to paste, stir thoroughly and spread on the top of each individual piece, allowing some to drip down the sides.
The icing will become firm when refrigerated.

Prince Regent Torte (Prinzregententorte)

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Ingredients:

Batter

  •  250 g    Butter, unsalted
  •  250 g    Sugar
  •      9 g    Vanilla Sugar
  •         4    Eggs
  •   200 g    Flour
  •     50 g    Cornstarch
  •    1 tsp    Baking Powder
  • 1 pinch    Salt

Filling

  •   1 pkg    Chocolate Pudding Powder, unsweetened
  •    1 tsp    Cocoa
  •   100 g    Sugar
  •  2 cups    Milk
  •   250 g    Butter, unsalted

Icing

  •   150 g    Confectioners Sugar
  •    3 tsp    Cocoa
  •    2 tbs    Hot Water
  •    1 tbs    Melted Butter or Coconut Butter

Directions:

Batter Mix:
Cream butter with sugars, salt and eggs.
Sieve together the flour, starch and baking powder.
Add to butter one spoon at a time.
Preheat oven to 350°F. Grease Pans with butter.
Divide batter into 8 equal portions as each layer is baked separately.
Spread batter on the bottom of an 8½ inch cake pan or spring form. This will be a very thin layer.
Bake for 8-10 minutes.

Filling:
Mix the pudding powder, cocoa and sugar in ½ cup of milk.
Bring 1½ cups of milk to boil in a saucepan.
When the milk has boiled remove for heat and stir in the pudding mixture.
Return to a boil one more while stirring constantly.
Pour into a bowl and allow to cool.
Set out the butter so that it comes to room temperature and is soft.
It is important that the butter and pudding are the same temperature to prevent curdling.
Cream the butter and add the pudding gradually.
Spread the filling between the cake layers leaving the top layer bare for the icing.

Icing:
Sieve the sugar and cocoa together.
Add enough hot water to form a paste.
Melt the butter and add to paste, stir thoroughly and spread on the top and sides of the cake.
The icing will become firm when refrigerated.

Apple Streusel Cake

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Ingredients:

Batter:

  •    250 g    Unsalted Butter, soft
  •    250 g    Sugar
  •    1 pkg    Vanilla Sugar (9 g)
  •           3    Eggs
  •      14 g    Baking Powder
  •    500 g    Flour

Filling:

  •     2 lbs    Apples

Topping – Streusel:

  •   200 g    Unsalted Butter, soft
  •   200 g    Sugar
  •   300 g    Flour
  • 1 pinch    Cinnamon

Directions:

Line the bottom of a jellyroll pan with parchment paper.
Preheat the oven to 320°F.

Batter:
Whip the butter, both sugars and add the eggs one at a time.
Mix the flour and baking powder together, add gradually to the butter mix.
Spread the batter onto the parchment paper.
To make it easier place plastic wrap over the batter and use a rolling pin to spread it out.
Peel core and slice the apples and evenly spread onto batter.

Topping:
Knead all the ingredients together and crumble coarsely over the apples.
Bake for 40-45 minutes until golden.
Remove from the oven and sprinkle with 50-100 g of sugar to taste.  

 

 

Cherry Cake

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Ingredients:

  • 750 ml    Morello Cherries
  •   250 g    Unsalted Butter
  •   200 g    Sugar
  •       9 g    Vanilla Sugar
  •          4    Eggs, large
  •   500 g    Flour
  •     14 g    Baking Powder
  •   100 g    Hazelnuts, ground
  •    2 tbs    Rum
  • 125 ml    Milk
  •                Coarse Sugar

Directions:

Drain Cherries in a sieve.
Cream the butter with sugar and vanilla sugar and then gradually add eggs.
Stir together flour, baking powder and ground hazelnuts.
With mixer on low speed gradually add flour mix to creamed butter.
Then add the rum and milk and mix thoroughly.
Fold in the cherries.
Grease a 10½ inch springform and dust with plain bread crumbs.
Pour batter into form and sprinkle coarse sugar on top.
Bake at 350°F for 65 minutes.
After 45 minutes cover the cake with parchment paper to prevent burning.
Remove from form and allow to cool on wire rack.