Tuesday, December 15, 2015

Single Malt infused Bratwurst

As I like Single Malt and also good food I found a possibility to combine those two things: whisky infused brats!

After my first test run a while ago, I made another try now with two different whiskys: Bowmore 12yo on one hand, Laphroaig Quarter Cask on the other hand. Those are two standards which you can get at a reasonable price and you don't regret to use them for cooking.

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Bowmore 12yo. infusion

Laphroaig Quarter Cask infusion

After injecting them with the whisky I let them sit over night in the fridge that the liquid can settle down and distribute within the sausage. After taking them out of the fridge I fired up my Monolith, stabilized it at a temperature between 90 and 100 °C (194 - 212 F) and put some beech wood on the charcoal for the smoke. I didn't measure any core temperature but after approx. 2 hours of smoking they'd a very attractive color, so I removed them from the smoke and put them on a cooling rack.

Of course I couldn't resist to try them and cut one of each before I put the rest in some vaccum bags for storage. Surprisingly the difference between the Bowmore and Laphroaig brats was not as significant as expected even though the whisky gave a certain twist to it. It was easy to find it out because I put two more of those brats in the smoke which had no whisky infusion.

In the meantime some friends had the chance to try them also and until now everybody was happy with the taste. I'm sure that I will make them more often as they're a nice snack.