The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

German

Thu Nov 2, 2017

Currywurst

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Currywurst

While I'm starting to move into the mindset that the process of making sausages is not so arduous that it can't be done on a regular basis, the fact of the matter is it's still more time consuming than the majority of other recipes I do. So, when it does come time to work on some links, I usually make it count and do at least five pound batches, which both leaves me in a position to not have go back and remake the sausages anytime soon, but I also usually end up with more than I know what to do with. Luckily, I had a perfect use for some excess bratwurst I had on hand at the last Meatwave—serve them as currywurst!

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Thu Oct 26, 2017

German Bratwurst

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Bratwurst

In my earlier days of cooking, sausage seemed like a next logical step after a few years of throwing Meatwaves and developing recipes. At that time I opted to just buy the sausage stuffer attachment for my KitchenAid meat grinder, which was a bitch to use and, paired with less than stellar sausage results, made the effort feel arduous and pointless. Still, I'm not one to give up and I kept making sausages again and again, incrementally improving, but never quite reaching what I considered to be their full potential. The addition of a vertical sausage stuffer certainly made the process a lot easier and faster, and while I was getting better at seasoning and achieving ideally juicy links, the years of past memories always lingered. This made sausages something I still considered comparatively difficult and risky, leading to only taking a crack at them once a year or less. I think my perception of sausage making has finally turned a corner though with these German bratwurst, whose production felt totally manageable and with end results that I considered on par with top quality specimens.

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Tue Oct 24, 2017

Meatmeister

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Meatmeister

It's always hard to say goodbye to the Meatwave for the season, although in North Carolina it's a little bit easier knowing that a stray warm day in winter can mean we don't have to wait until spring to get our fix once again. Still, I wasn't taking any chances on that and to close out the 2017 season, I cooked up a huge meat feast that paid homage to the eats at Oktoberfest. This meant lots of pork in lots of forms—wursts, roast shanks, chops, and more. It was certainly enough to fill you up and get in an unhealthy intake of meat and fat before the winter sets in.

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