googleef07aada28e0acf5.html Weston Brands Blog: Cleveland Remakes: Frank's Bratwurst, From Scratch

Cleveland Remakes: Frank's Bratwurst, From Scratch


 Frank's Bratwurst is an essential stand at Cleveland's West Side Market. The stand has been there since 1970 and isn't hard to find - just look for the line of people waiting near the smell of brats. It's a staple of the Cleveland food scene. So we thought: what better way to pay tribute to this well-loved stand than by making our own version of their famous bratwurst?

Makes 5 lb

- Ingredients -

4 lbs venison (or, more traditionally, pork), as cold as possible
1 lb pork fat, frozen
3 tablespoons kosher salt
3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons dry mustard
2 tablespoons white pepper
2 tablespoons ground ginger
2 tablespoons nutmeg
2 tablespoons coriander
1 tablespoon marjoram
¼ cup heavy cream

hog casings

olive oil, to fry

sauerkraut
Bertman's stadium mustard
sandwich/hoagie buns

- Tools -
Weston Meat Grinder*
Weston Meat Mixer*
Weston Sausage Stuffer*

*Keep all metal parts in the freezer until ready to use


Mix together all dry seasonings. Grind together the venison and pork fat through the coarse Meat Grinder plate. Hand mix the seasonings into the ground meat or use a Meat Mixer. Grind 2/3 of the meat through the medium plate, then again through the fine plate. Pour the heavy cream into the ground meat and mix the coarse and fine grinds until the meat looks uniform.

Weston Realtree 650 Watt Meat Grinder

Use a Sausage Stuffer or your Meat Grinder to stuff the ground meat into casings. Brats are traditionally a thicker sausage, so allow the casing to fill up, without bursting. Twist and tie them at 6 inches, or make one giant link and tie the links afterward.

We used our Weston Realtree No. 8 650 Watt Grinder to stuff the brats

Here's a quick video how-to on tying sausage links:



Cook the bratwurst and sauerkraut in a pan with an inch of hot oil, covered, until browned on both sides - 5-10 minutes.

Serve the brats on hoagie buns with kraut and stadium mustard.



5 comments:

Joe said...

Don't know if this is close to Frank's, but mine came out GREAT!! This is an excellent brat recipe. Maybe I'll take one of mine to the West Side Market and do a side-by-side comparison.

Thanks Weston!!!

Shayna Bane said...

Thank you so much for letting us know how yours came out Joe! Any excuse to visit the West Side Market is a good one!!

Unknown said...

I am in Florida and unable to make it to the parade tomorrow. However, I want a Cleveland classic so I can feel as close to home as possible. Giving this a shot tomorrow. Thank you in advance!

Shayna Bane said...

We're so glad to hear our recipe brought you closer to home! While it was a magical feeling to be among a sea of fellow Clevelanders, the parade & rally were greatly delayed and a little dull to be honest - so don't feel like you missed out! Hope the Brats came out great!

Joe said...

Hey Florida, even though I'm a huge Cleveland sports fan, given the choice between a parade and a Frank's brat, I'm eating!!! Curious to know how they turn out for you.

Cheers!