Smoked Portobello Mushroom and Gouda Cheese Bratwurst
Recipe courtesy of Anthony Starbeck, Sous Chef, Park Ridge Country Club (Park Ridge, Ill.)
Ingredients
- boneless pork butt - 1800 gms.
- pork fat back - 450 gms.
- portobello mushrooms - 900 gms., medium-diced, cleaned and cooked
- smoked gouda cheese - 900 gms., medium-diced, remove yellow rind
- kosher salt - 40 gms.
- ground white pepper - 6 gms.
- ground ginger - 5 gms.
- ground nutmeg - 5 gms.
- eggs - 2 ea., cold, lightly beaten
- heavy cream - 1 cup
- natural hog casing - 10 feet
Instructions
- Medium-dice pork butt and pork fat back. Toss with seasoning and set in the walk-in until you're ready to grind.
- Set the grinder to small-dice. Grind the pork mixture once and set aside.
- Rough-chop the chilled portobello mushrooms and mix them with the gouda cheese.
- Using the paddle attachment, add the pork forcemeat, egg, heavy cream, mushroom, and gouda cheese to the bowl for the stand mixer. Mix well on low for about 1 minute until everything is evenly distributed. Tuen the speed up to medium and mix for an additional minute until the forcemeat appears to be sticky and combined well.
- Once the forcemeat is ready, set up the sausage stuffer and start the cranking process. Stuff the forcemeat into natural hog casing. Using a sausage poker be sure to poke holes to release any air pockets in your casing and twist into six-inch links. Refrigerate until ready to cook.
- Set smoker to 200°F. Smoke the bratwurst until it reaches 150°F internal. Once you have reached the desired temperature, quickly shock in an ice bath to stop the cooking process and prevent shrinkage in the casing.
