For those who love small streams, wild trout, and life...in their simplest form
Tuesday, October 19, 2021
October Fest...my contribution...
The other day my son put in a request for some schnitzel, pork schnitzel to be precise. I had a whole boneless pork loin so I trimmed the hell out of it and sliced it very thin. As you can see these will cook rather quickly after being dredged in egg and seasoned bread crumbs. Please do not over cook these pork a little pink is not going to kill you. Octoberfest dish one....
Perfectly cooked schnitzel, mashed potatoes and a light mushroom gravy.
Now in the first picture you see that bag of trim, well that's gold. It was mixed with some lean pork and mixed with a variety of spices to create bratwurst. The meat is ground and put into natural hog casings.
The finished product. These will be placed in refrigeration for at least three days to allow the brats to cure. They will then be grilled and placed in a bun with onions...stay tuned.