Newspaper article St Louis Post-Dispatch (MO)

Here's How to Make Homemade Bratwurst

Newspaper article St Louis Post-Dispatch (MO)

Here's How to Make Homemade Bratwurst

Article excerpt

Q: "I would like to have a recipe for bratwurst sausage."

Stanley Gierczuk, Florissant - A: Diane Friedmeyer, Chesterfield; Bill Radtke, Hermann; and Virginia Horrell, High Ridge, sent recipes. Friedmeyer found this one in "Luchow's German Cookbook" by Jan Mitchell (1952 edition).

BRATWURST 1/2 pound fresh veal 1 pound pork loin 1 1/2 teaspoons salt 1 teaspoon ground pepper 1/2 teaspoon grated nutmeg 1/2 teaspoon ground mace Water Pork casings Combine veal, pork, salt, pepper, nutmeg and mace; put through grinder three times. Mix with about 1/2 cup water; fill pork casings. To cook, cover bratwurst with hot water. Bring to a boil; remove from heat immediately. Let stand in hot water a few minutes until firm. Drain; dip bratwurst in milk. Place in broiler. Cook under low to moderate heat until golden brown and cooked through. Yield: 4 servings. Approximate nutrition information per serving: 247 calories; 11g fat (41 percent calories from fat); 110mg cholesterol; 34g protein; 1g carbohydrate; 988mg sodium. Q: "In moving from Des Peres, my recipe for nut horns or Hungarian nut horns was lost. I have many recipes with yeast, but my old, lost recipe did not have yeast." Louise DeHart, Vienna, Mo. - A: "These have been a `must' in our family since I was a little girl and helped my mother make them every Christmas," wrote Mary Ellen Takach of Florissant, who contributed the following recipe. "Though they are very time consuming, they are worth the effort, and I still make them every year for the holidays. We call them kifflies in Hungarian (pronounced kee-flees)." These readers also contributed recipes: Eileen D. Lischer, Gertrude Apprill, and Doris Seper, St. Louis; Rose Phillips, Fenton; Diane Friedmeyer, Chesterfield; Virginia Horrell and Alice H. Harfmann, High Ridge; Wanda Berkbigler, Perryville, Mo.; Lucille Maassen, Rock Hill; Mary Jo Shurstad, Town & Country; and Phyllis Szymczak, West Frankfort. HUNGARIAN NUT HORNS (Kifflies) For dough: 2 cups (4 sticks) butter, softened slightly 6 cups all-purpose flour 12 egg yolks 8 ounces sour cream For filling: 1 or 2 teaspoons vanilla 12 egg whites, beaten until stiff peaks form 3 pounds shelled walnuts, ground very fine (see note) 1 pound powdered sugar Sifted powdered sugar, for baked cookies To prepare dough: Cut butter into flour, as in making pie crust, until mixture is crumbly. …

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