The tangy mustard and brown sugar make this quick-and-easy German Bratwurst recipe from the Test Kitchen something special. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels (save for another use). Drain, reserving 4 tablespoons drippings.
Ingredients: 1 1 red bell pepper, cut into strips 2 1 onion, cut into strips 3 3 cloves garlic, minced 4 3 tablespoons olive oil 5 1-2 teaspoons Kosher salt 6 1/4 teaspoon black pepper 7 6 bratwurst sausages More ...
Make a double batch, freeze them, and you can conveniently grab and grill a bratwurst any time the craving hits you! Combine the pork, fat and crushed ice in a bowl and then, working quickly, use a meat grinder to grind the mixture through a 1/4 inch (6mm) die.
Yes, the savory Bratwurst is synonymous with Germany itself and has remained a cultural icon for centuries. The term Bratwurst is derived from the Old German word Brät (meaning “chopped” meat) as well as the more contemporary verb braten (meaning “to fry”).