So, I got another crazy idea in my head, and I know I wont be able to get it out of my head until I actually try it.
I’m calling it “Buffalo Brat Balls” (OR BBB).
The idea is simple. Get some bratwurst, take them out of their casing, roll them up into balls, roll them in flour, egg wash, bread crumbs, and then deep fry.
Once I get them golden brown, I intend to toss them in buffalo sauce. I’ll then serve this (what I hope to be) marvelous concoction with a side of ranch or blue cheese dressing.
My question is, do you think the meat inside the casing is “sticky” enough that it will hold together? I know I’ve made boudin balls (no buffalo sauce) before no problem. I’m just not sure about brats though. I’ve never actually taken that stuff out of it’s casing.
If not sticky enough, what could I use to hold them together?
My first thought was that you wouldn’t be able to roll the meat into balls, owing to most bratwurst being sold precooked. But maybe you’re fortunate to have a source of good raw wurst, in which case I don’t think you’ll have a problem with rolling them up and having them hold. It sounds delicious, by the way. Let us know how it went!
Yeah, not a problem in a lot of places in the States. Typically, you can find at least raw Italian sausage (both hot and mild) and bratwurst at most grocery stores, IME, in the Midwest. Quite often you will find others (like chorizo or fresh Polish sausage). The grocery I was at earlier today had about a dozen different fresh sausages on offer.
Anyhow, I don’t see any reason the meat shouldn’t stick to itself. Sausage is generally quite sticky. When you grind it and add your spices (and often a little liquid), you usually knead it until it becomes tacky and sticks to itself and your mixing utensils or hands. It’s not like hamburger where you just barely handle it so it retains its light crumb and barely sticks to itself. It’s massaged a good bit so that it is sticky. Usually.
Save yourself the trouble and buy bulk sausage. Pretty much everybody sells it now. As mentioned, it’s pretty sticky stuff. You probably don’t want to think too much about that.
Bulk bratwurst? I was going to mention that, but I don’t see it all that often, and we’re not too far from Bratwurstlandia aka Wisconsin.
One interesting variety that might work (but once again, I’m not too sure if it’s available everywhere) is Bratwurst burgers - Brat sausage made into burger patties. That seems to be everywhere here, and is probably easier than de-skinning them.
I don’t know if this will work, but you might want to see if Johnsonville Brat Patties will work. Johnsonville isn’t the end all/be all of Brats, but they’re decent and, around here, readily available.