BRATWURST (Make it yourself) 7.5 lbs. pork trim 2.5 lbs. beef trim or 10.0 lbs. pork trim (80% lean) 3.2 oz. salt 0.8 oz. sugar 8.0 oz. crushed ice 3.2 oz. non-fat dry milk 2.0 oz. fresh chopped onion 0.5 oz. ground white pepper 0.15 oz. lemon juice 0.013 oz. ground allspice (.04 gm) 0.1 oz. ground celery seed Grind beef and pork separately through 3/8 inch plate. Regrind beef with onions and half the ice through 1/8 inch plate. Mix all remaining ingredients and remaining ice with ground beef and onion. Add pork and mix thoroughly. Regrind through 3/16 inch plate. Stuff into 32-35 mm hog casings and link. Cook in 170oF water for 10 minutes. Cool in 40oF cooler. Bratwurst (Buy it already made) INGREDIENTS 2 pounds fresh bratwurst sausages 2 onions, thinly sliced 1 cup butter 6 (12 fluid ounce) cans or bottles beer 1 1/2 teaspoons ground black pepper 10 hoagie rolls DIRECTIONS 1 Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes. 2 Preheat grill for medium-high heat. 3 Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls. Roasted Onions INGREDIENTS 4 medium unpeeled yellow onions 2 tablespoons olive oil Salt and fresh ground pepper Balsamic vinegar (optional) DIRECTIONS 1 Adjust oven rack to lowest position; heat to 425 degrees. 2 Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut- side down, on a lipped cookie sheet. 3 Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar. Add Sauerkraut and enjoy .
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