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

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.

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