Ingredients
Pheasant Bratwurst
1 lbs Ground Pheasant meat
1 lbs Ground Pork
12 oz Pilsner Beer
1 tbsp Kosher Salt
1 tbsp Ground White Pepper
1 tbsp Ground Yellow Mustard
1 tsp Marjoram
1/2 tsp Crushed Caraway Seeds
1/2 tsp Ground Mace
1/2 tsp Ground Allspice
1/2 tsp Ground Ginger
1/2 tsp Ground Coriander
1/4 tsp Ground Nutmeg
1/2 tbsp Red Pepper Flakes
1 Sweet Yellow Onion
Sauerkraut
1 whole Cabbage
1 tbsp Caraway Seeds
1 1/2 tbsp Kosher Salt
1 Clean Mason Jar
Stone Ground Spicy Mustard
2 tbsp Brown Mustard Seeds
2 tbsp Yellow Mustard Seeds
1/4 cup(s) Apple Cider Vinegar
1/4 cup(s) Pilsner Beer
3 tbsp Ground Yellow Mustard
1 tbsp Honey
2 tsp kosher salt
Pretzel Buns
3 cup(s) All Purpose Flour
1 Package of active dry yeast
1 1/2 cup(s) Warm Water
1 tbsp Honey
1 tbsp Olive Oil
1/2 cup(s) Baking Soda
2 tsp Kosher Salt
1/2 gallon(s) Cold Water
Course Finishing Salt
Instructions
For Sauerkraut
Step #2 - Remove the white core from the cabbage, leaving only the leaves. Shred or cut leaves with knife into fine pieces.
Step #3 - Put into mixing bowl and cover with 1 1/2 tbsp of salt. Work the salt into the cabbage with your hands then allow to rest for 30 minutes. This will help draw the moisture out of the cabbage. Using a mallet or pestle, crush the cabbage in the mixing bowl, this will help release more water from the cabbage.
Step #4 - Continue crushing the cabbage for about 10-15 minutes.
Step #5 - Move your crushed cabbage to a clean, empty mason jar and submerge it with the water extracted from the cabbage leaves. Your cabbage should be completely submerged by the liquid, if not mix 1 cup of water with 1 teaspoon of salt, then pour into mason jar. Add 1 tablespoon of caraway seeds to your mason jar. You'll probably want to weigh your cabbage down with something heavy, they sell mason jar weights for this, but I used a zip lock bag filled with salt. You need to ensure all the leaves are completely submerged; any leaves not submerge may spoil. Place mason jar in warm place for about a week to ten days, burping every few days to release air. After one week, place in refrigerator.
For Stone Ground Spicy Mustard
Step #7 - Add Brown Mustard seeds and Yellow mustard seeds to mortar and lightly crush.
Step #8 - Add crushed seeds to saucepan with Vinegar, Beer, Honey, Salt and 2 1/2 to 3 tbsp of Yellow Mustard powder. Bring the mixture to the boil, then remove from heat. Place in the refrigerator a few days before you plan on having your meal.
For Pretzel Buns
Step #10 - Combine flour, yeast, kosher salt to mixing bowl
Step #11 - Now add the wet ingredients... honey, olive oil, and warm water to the mixing bowl.
Step #12 - Using a spatula or your hands mix until all the ingredients are incorporated.
Step #13 - Dump out onto well-floured surface and knead with hands for 5 minutes, until dough bounces back.
Step #14 - Form into a round loaf
Step #15 - Spray inside of mixing bowl non-stick cooking oil then place dough ball in bowl and set in warm place to rise for one hours
Step #16 - I usually cover mine with a moist towel that's been microwaved for a few minutes.
Step #17 - After one hour, punch the dough down and divide out into equal size buns. Cover your hands and tools with flour to prevent dough from sticking.
Step #18 - Place buns on baking sheet covered with parchment paper. Cover with warm towel and let rise another 30 minutes
Step #19 - Preheat oven to 425 and bring 1/2 gallon of water to boil then add 1/2 cup baking soda. Place buns in water for a 30 second, flip and cook for another 30 seconds. Remove with slotted spoon to baking sheet and allow to dry.
Step #20 - Dust with finishing coarse salt and cut slits across the top with sharp knife. Bake for 15 to 18 minutes.
Step #21 - Transfer to wire rack to cool.
For Pheasant Bratwurst
Step #23 - Crush the caraway seeds in Mortar then mix remain spices together in a bowl.
Step #24 - Grind meat into a fine consistency.
Step #25 - Combine ground pheasant and pork meat, seasoning mix and 1/4 cup Pilsner beer in a mixing bowl, using your hands, incorporate everything together. Place in refrigerator to 30 minutes.
Step #26 - Meanwhile, soak sausage casing in cold water. Rinse with warm water and place on sausage stuffing tube. Tie knot into casing end.
Step #27 - Load cold sausage into hopper and feed meat mixture into casing.
Step #28 - When casing is filled 6 to 8 inches twist sausage and continue to start another link. You should end up with about 8 equals links.
Step #29 - Place in skillet and cover with remained of pilsner beer and sliced up sweet yellow onion. Poach in liquid for a few minutes, but don't cook all the way through.
Step #30 - Remove from heat and allow to rest. Before putting them on the grill for a few minutes to brown the outside.
Step #31 - Set everything you prepared out and let everyone build their own Brat!
