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Fresh Bratwurst Wisconsin Style
Reviews:
April 01, 2012

This is a great basis for creating your own brats/patties seeing as though no one seems to want to give up their seasoning however sell it. I added fresh green onion and minced garlic after the dry seasoning had set with the meat (deviding the pepper between black and white pepper is also a nice kick). I like the veal idea however ask your butcher for the ribeye end of a porkloin which will give you more tender meat plus the fat content that you are looking for. I rolled the meat out on wax paper and use a cup to press out even patties...yet to have a complaint! great spring/summer recipe!!

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