Posted on April 25th, 2009 by Bratwurst Recipes
Before you can actually grill, you need to know how to light a grill safely this is a procedure that may be daunting although it looks simple.
My favorite (also better for the environment) way to light a charcoal grill is to use a chimney starter, an open metal cylinder with a wooden handle and a grate in the middle to hold the coals. You can buy a chimney starter at a grill shop or well stocked hardware store- purchase the largest one you can find. Chimney starters have considerably advantages over traditional ignition methods. The coals light evenly all at once and you don’t need any lighter fluid, which can give your food a petroleum taste
Place one or two crumpled sheets of newspaper in the bottom section of the chimney starter and your charcoal in the top. (or instead of newspaper use one or two paraffin starters) place the chimney on the bottom grate of the grill, light the paper, and stand back. First, you’ll see a thick coil of black smoke, than flames; the coals will glow red in 15 to 20 minutes. Holding the starter by the handle, dump the coals into the grill and rake them into the desired configuration, following the instructions below.
You should use natural charwood, also known as lump charcoal, craggy black pieces of pure kilned wood that lack the chemical binders and coal dust found in commercial briquets.
Another good fuel to use is hardwood. Hardwood is good for grilling, including hickory, oak, pecan, apple, and mesquite. Place the hardwood chunks in the chimney starter and light as you wood charcoal. The embers will glow red in 10 to 12 minutes. Get ready for some of the best grilling you have ever tasted.
To light a gas grill, follow the manufactures instructions. Most gas grills have electric ignition devices these days. You simply turn on the gas and push a button. Always leave the lid open when you when you light a gas grill. If you don’t, you run the risk of a gas buildup under the lid, which could literally explode like a bomb. Make sure all of the desired burners are lit by holding your hand over them before you close the lid.
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Posted on March 18th, 2009 by Bratwurst Recipes
The third most common type of food borne illnesses in the United States is inadequate cooking. Food must be cooked properly to ensure proper destruction of harmful microorganisms. Cooking temperatures are divided into three temperatures: 145, 155, and 165 degrees Fahrenheit. Whole muscle and intact: beef, pork, veal, lamb, as well as eggs and fish must be cooked to a minimum of 145 degrees. All ground beef, pork, veal, and lamb, as well as injected meats must be cooked to 155 degrees. All poultry, stuffed meats, and stuffing containing meats must be at 165. When reheating foods, you must remember that reheating is different than cooking, and all of these foods must be heated to 165 degrees or more. Using a thermometer is the only way to make sure that the temperatures is right.
The fourth most common risk fracture for food borne illnesses is cross contamination through contaminated equipment. This is the transfer of disease causing organisms from a raw food to a ready to eat food. Some tips to prevent this: always wash hands, cutting boards, dishes, and utensils with hot and soapy water. Many people believe that all they need to do is wipe a sanitary cloth over the surface. This is not a proper way to clean, as they do a poor job of removing debris and such, you need to wash the surface before you sanitize. One important type is to use separate cutting boards for the raw and coked meat. Never place cooked meat on the same plate that held the raw food. Make sure that all raw foods in the refrigerator are wrapped to prevent leaking of juices. Store raw meats in the refrigerator according to their coking temperature : ready to eat foods should be stored above all raw meat, everything that requires a temperature of 145 degrees should be stored above those that require 155 and those that require 155 should be placed above 165. finally, sauce used for marinating should be discarded unless it is boiled before applying to the cooked meat.
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Posted on January 25th, 2009 by Bratwurst Recipes
Sausage comes from the Latin word salsus meaning to salt and preserve. Back in the good ol’ days before refrigeration, it was one of the few ways people kept their meat preserved. Now a days there are thousands of different kinds of sausage. It’s very popular in all quarters of the world. Even though we now have refrigeration, people still continue to make the stuff. When they make it down in Cajun country they call it Boudin, and shove things like liver and other unmentionables inside an intestine. Its pretty interesting stuff! They use rice and onions as well as meat parts to make the sausage. This type is sausage is traditionally Cajun, but its also French, Belgian, Creole, and Canadian. In the United States, you’ll be able to find more classic versions of the dish in the heart of Louisiana.
The fist step in making it is to take and boil liver in a cook-pot. The liver is boiled in a burlap sack to keep it from breaking apart. They boil the liver along with regular porkmeat .White rice and yellow and green onions are also essential ingredients for the Boudin. The pork meat and the liver are grind up, and the broth that the meat was boiled in is added to the sausage mix for flavor. All of the sausage ingredients must be thoroughly mixed. They are then all placed into a water cylinder. A casing is then slid over the sausage maker. Now the Boudin is made just like any old sausage. Once it is finished making. It is held up and hung to dry.
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Posted on September 13th, 2008 by Bratwurst Recipes
If you are here, you are like me, you love bratwurst sausages, and more specifically you are looking for a recipe for bratwurst sausage.
I have already posted two great recipes, but my favorite thus far has to be the Bratwurst with Potatoes, this is a very unique recipe, that has originated from Germany. For the Germans it is a salad, and is very commonly made in their country.
The other recipe that I have posted is the Bratwurst Sausage stuffed with Mushrooms recipe. If you are a fan of mushrooms, than this recipe is definitely for you! The recipe itself will look like it took you a very long time to prepare, as it comes out very professional in the end.
But you didn’t come here for recipes that I already have posted did you? You came for a fresh new recipe? Perhaps an easy bratwurst recipe? Well here it is.
Bratwurst Sausage Sandwich
This will be an easy recipe to make.
Ingredients Needed for Recipe
- Bratwurst Sausages
- 12 inch sub foot roll
- Mozzarella cheese or your favorite cheese
How make the Bratwurst Sausage Sandwich
- In a pan, boil the Bratwurst sausage over a medium heat. The key here is to fill it with enough water to barely cover the Bratwurst sausage. After the twenty minutes is up, place the Bratwurst sausage in a skillet, and you want to increase the heat, and brown the Bratwurst sausage, for about five minutes.
- Remove the sausage out of the skillet, and cut the Bratwurst sausage in the middle lengthwise, but be sure not to cut all the way threw. Take the Bratwurst and spread it flat.
- Grab the sub roll, and split it open. Place the sausage on the sub roll.
- Moderately sprinkle the mozzarella cheese, or your choice of cheese, over the Bratwurst sausage.
- Place the sub in a preheated oven at broiler temperature. Leave the sub sandwich for only two to three minutes or until the cheese has melted.
- It is best to eat this sandwich while it is still warm, you may also slice the bread into half, or into your own preferred bite sizes.
More delicious tasting Bratwurst Recipes to come soon!
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Posted on August 15th, 2008 by Bratwurst Recipes
If you are a Bratwurst lover, you have come to the right place. This website, offers a wide variety of Bratwurst Recipes, that you’re taste buds will just be craving to try!
What you can expect from this website:
Original and tasty bratwurst recipes, and articles.
Some of the recipes, that we provide, will also be able to transfer over to hot dogs, Italian Sausages, or any other link sausages.
Our recipes will feature easy to follow guides, showing the preparation time, the ingredients, and a step by step on how to prepare the recipe.
When did the Bratwurst Originate?
Believe it or not, the oldest known recipe the bratwurst sausage dates all the way back to 1432!
What does Bratwurst mean?
The name Bratwurst it self, is German name, the brat means fine chopped meat, and the wurst, stands for sausage.
Here are some examples of recipes, you can look forward to reading on our website: Beer Stew And Bratwurst, Grilled Bratwurst Recipes, Bratwurst recipes with vegetables, Soups, and many more variety of Bratwurst recipes!
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