Steve Wertz wrote:
> On Sun, 08 Jul 2007 05:39:20 GMT, hahabogus wrote:
>
>> Also there usually is some air dry time of several hours to overnight or
>> even longer for some sausages to help dry them. This is before smoking
>> but after the curing.
>
> What I don't understand is why some brats are coarse ground, and
> some are emulsified (like hot dogs). To me, a brat is emulsified
> - that's how we knew them in Pittsburgh. But I see plenty that
> are course ground. So which one is *the* bratwurst?
>
> -sw

Don't know that answer but "hot dog style" brats are weird to me. There
were lots of sausage makers in my family (some native Germans) and they
never made the hot dog style. There is a great 3rd generation German
meat market a few towns over from me and their brats are never hot dog
style. I visit friends in an area in Wisconsin that has a huge German
population and brats there were coarse ground. I frequent a couple
decent authentic German restaurants that make their own brats and they
never make/serve hot dog style.