A while ago I read an online discussion about Johnsonville Bratwurst Grillers, patties of bratwurst sausage. All of the comments were positive, extolling the convenience and taste. I remember thinking at the time, “What an interesting idea.” And, as often happens, I promptly forgot about it. Fast forward to a couple of weeks ago. I was searching online for something – I can’t remember what – and came across a recipe on the Swift Premium Pork website for a homemade version of bratwurst burgers. I realized I had all the ingredients on hand and that it was easily adapted to low sodium. So I figured I’d give it a try. Boy, am I glad I did. The brats burgers were delicious!
|With NSA Pickle & Potato Chips|
Adapted from Swift Premium
1 pound ground pork
2 tablespoons heavy whipping cream
1 teaspoons sugar
½ teaspoons ground nutmeg or mace
½ teaspoon ground coriander
½ teaspoon onion powder
½ teaspoon ground white pepper
½ teaspoon ground ginger
½ teaspoon ground sage
½ teaspoon ground marjoram
½ teaspoon dry mustard (optional)
¼ - ½ teaspoon celery or caraway seeds (optional)
Stir together cream, sugar, nutmeg/mace, coriander, onion powder, pepper, ginger, sage, marjoram, seeds and dry mustard (if using). Pour over ground pork in large bowl and mix (I use disposable vinyl gloves for mixing and shaping). Form mixture into four 3/4-inch-thick patties.
Cook patties, uncovered, for about 12 minutes or until instant-read thermometer inserted near centers reads 160°F, turning patties over halfway through cooking.