made up some brats for an "Octoberfest"
event at a local pub recently and we
managed to bag a few so the troops
here could try them!
sausages. Good quality pork,
in natural skins. We bought them as
"uncooked" knowing that we would
need to prepare them properly, but
from most suppliers / supermarkets
you'll probably get these as
our editorial on "brats")
Uncooked "brats" are normally
steamed (or pan simmered in water)
to prepare them and then they are
chilled ready for use. Frying them
off in a hot pan or under/over a
grill to give them colour before
serving is what we did. (Cooking
them by grilling or pan frying,
without pre-cooking is a skill, as
burning the outside and the inside
remaining under cooked or raw is
very likely. Not good.)
The Churchgate Bratwurst ate very
well I hasten to add, even if they
are "foreign sausages"! We
tried them with mash and onions,
although the purists would say that
they would have tasted better in a
bread roll with a dollop of German
mustard! They're very "porky"
with a smooth texture and have a
firm bite and good chew.
Ok we will admit that although these
were excellently made, there's no
comparison really with Jason's
"British" sausages as far as we are
concerned. Really worth a try
though if Jason has some on again,
especially as a barbeque offering no
150x34mm before cooking, 140x30mm
98g before cooking, 88g after.
That's a shrinkage of 10% & weight
loss of approx 17%.
4 sausages approx. £3.20