1. Chapter 10 Bratwurst

2. Topics Covered Coarse Bratwurst Fine Bratwurst Preparation of Fine Bratwurst

3. Coarse Bratwurst Ingredients are cubed and semifrozen for approximately 30 minutes –Mixed by hand with salt, seasonings, and binders (optional) and ground as directed –Then mixed to a sticky consistency either by hand or machine –Piped into an appropriate casing –Refrigerated –Can also be smoked

4. Coarse Bratwurst (cont’d.) Grinding of meat for coarse bratwurstSemi-emulsified forcemeat for coarse bratwurst

5. Coarse Bratwurst (cont’d.) Tying sausages into linksRemoving any possible air pockets

6. Fine Bratwurst Belongs in the category of poached sausages –Prepared like coarse bratwurst but is emulsified with ice in a food processor –Poached and cooled under running water before being refrigerated Good sautéed or grilled Cannot be smoked

7. Preparation of Fine Bratwurst 1. Basic ingredients: meat, fat and ice 3. Folding in salt and seasoning mix 2. Tossing in seasoning mix

8. Preparation of Fine Bratwurst (cont’d.) 4. Grinding seasoned meat mixture 5. Emulsified fine bratwurst6. Checking temperature 45ºF–55ºF

9. Preparation of Fine Bratwurst (cont’d.) 7. Piping emulsified fine bratwurst into casings 8. Twisting links9. Poaching bratwurst in 160ºF–170ºF water

10. Preparation of Fine Bratwurst (cont’d.) 10. Checking internal temperature (160ºF–170ºF) 11. Cooling bratwurst to 140ºF under running water

11. Summary This chapter reviewed: –The difference between fine and coarse bratwurst –The preparation of coarse bratwurst –The preparation of fine bratwurst