| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 5 |
lb |
Boston Butt |
| 4 |
ts |
Sugar |
| 1/2 |
tb |
Ground coriander |
| 1/2 |
tb |
Sage |
| 1 |
ts |
Paprika |
| 3/4 |
ts |
Cayenne pepper |
| 2 |
ts |
Dried rosemary |
| 1 |
tb |
Dry mustard |
| 1 1/4 |
ts |
Pepper |
| 1 |
ts |
Nutmeg |
| 5 |
ts |
Pickling salt |
|
|
Hog casings |
INSTRUCTIONS
Cut meat into chunks that will fit through the grinder. Mix all dry
spices with one cup of cold water or beer.. pour over pork and mix
well. Grind on fine setting and stuff meat mixture into medium hog
casings..twist into 4" links.
Hint: This recipe makes a real good brat..but feel free to experiment
with the spices depending on what you have on hand..just remember
that beer increases the potency of the spices and brats arent
supposed to be spicy..so dont get carried away with the
spices..especially the cayenne..or you will have yankees nagging at
you cause they are too hot.
Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@blueplanet.net>
on Jun 22, 1999, converted by MM_Buster v2.0l.
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