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Prick or do not prick sausages? - Page 5

post #61 of 69
6/18/10 at 3:48pm
I have recipes where you add wine to the mixture as your liquid during the "primary bind" stage. I've not done any poaching of my sausage yet (no homo) but there are some recipes in "the bible" of sausage making, the book by Rytek Kutas. I figure if it's good enough of a method for him, it's probably good enough for about anyone. He had a "beer sausage" that was once hugely popular apparently.
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post #62 of 69
6/18/10 at 4:20pm
Only 6 more posts before the Prick threak reaches 69.

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post #63 of 69
6/18/10 at 4:24pm
Quote:
Originally Posted by Piobaire View Post
I have recipes where you add wine to the mixture as your liquid during the "primary bind" stage. I've not done any poaching of my sausage yet (no homo) but there are some recipes in "the bible" of sausage making, the book by Rytek Kutas. I figure if it's good enough of a method for him, it's probably good enough for about anyone. He had a "beer sausage" that was once hugely popular apparently.

I'm a HUGE fan of marinades. So that is why I'm thinking about this here. Can they be marinaded? Does soaking them in beer overnight do anything for them or is it more important to use the beer during the making of the brats? What about using other marinades that I used for other meats like Apple Cider I use for Ribs or Andria's steaksauce (which is a marinade and basting sauce, not a dipping sauce like A-1) for brats and sausages?

And what is the difference between a bratwurst and a sausage?
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post #64 of 69
6/18/10 at 4:30pm
Quote:
Originally Posted by GrillinFool View Post
I'm a HUGE fan of marinades. So that is why I'm thinking about this here. Can they be marinaded? Does soaking them in beer overnight do anything for them or is it more important to use the beer during the making of the brats? What about using other marinades that I used for other meats like Apple Cider I use for Ribs or Andria's steaksauce (which is a marinade and basting sauce, not a dipping sauce like A-1) for brats and sausages? And what is the difference between a bratwurst and a sausage?
Soaking Brats in Guinness overnight definitely has a flavor impact - in a good way. BUt I also put guinness in the sauteed onions I put on them, so...
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post #65 of 69
6/18/10 at 4:32pm
Quote:
Originally Posted by ChicagoRon View Post
Soaking Brats in Guinness overnight definitely has a flavor impact - in a good way. BUt I also put guinness in the sauteed onions I put on them, so...

Are there better beers for this? I'm guessing lighter beers might not be all that great as they may not be able to stand up to the flavor of the sausage. What about hoppy beers? Cider beers?
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post #66 of 69
6/18/10 at 4:40pm
If I were doing cider, I'd probably make a kraut to go with it with some cider vinegar - might be tasty. I think to get flavor out of a beer - malty over hoppy. (but that's how I like my beer) - I think Anchor Steam, Yeungling Porter, Arrogant Bastard, McEwan's scotch ale... maybe even a sam adams or a bells amber.
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post #67 of 69
6/18/10 at 6:27pm
Quote:
Originally Posted by ChicagoRon View Post
If I were doing cider, I'd probably make a kraut to go with it with some cider vinegar - might be tasty. I think to get flavor out of a beer - malty over hoppy. (but that's how I like my beer) - I think Anchor Steam, Yeungling Porter, Arrogant Bastard, McEwan's scotch ale... maybe even a sam adams or a bells amber.
That's my flavor preference as well. Not a hop head by any means... All teed up for you Mr. Grant.
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post #68 of 69
6/18/10 at 9:26pm
w00t!!

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post #69 of 69
6/19/10 at 5:13pm
Quote:
Originally Posted by ChicagoRon View Post
Brian Polcyn (Author of Charcuterie) has two restaurants - one in Milford (5 lakes grill) and one in Bloomfield Hills (can't remember the name). He's a super great guy and a fantastic chef who specializes in .... charcuterie.

Actually.. it's Forest Grill in Birmingham : http://www.theforestgrill.com/_chefs.php

(I knew it was a snooty area)

Other highlights in that area:

Tribute
The Lark
Rattlesnake Club (Jimmy Schmidt)
Roast (Michael Symon)
Michael Mina in the MGM

Thanks!
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