Wieners & Losers: A & J Meats & Seafood

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The original pork bratwurst. Media: Jaime Swindle

Sausage: Pork Bratwurst

Butcher: A & J Meats & Seafood , 2401 Queen Anne Ave. N., 284-3885, QUEEN

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Wieners & Losers: A & J Meats & Seafood

  • Wieners & Losers: A & J Meats & Seafood

  • ">

    uncooked%20WEB.jpg

    The original pork bratwurst. Media: Jaime Swindle

    Sausage: Pork Bratwurst

    Butcher: A & J Meats & Seafood, 2401 Queen Anne Ave. N., 284-3885, QUEEN ANNE. With some of the freshest cuts of meat and town as well as beautiful slabs of fish to boot, A & J Meats and Seafood has been feeding Seattle’s carnivores quality food for years.

    Length and girth: These were some pretty good sized brats weighing in at roughly a third of a pound each. Each porker was a little over seven inches long and about an inch and a half in diameter.

    What’s in it? Made in store, the brats were made with freshly ground pork mixed with a few savory spices. They were all wrapped up in an all natural hog casing.

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    After simmering in boozilicious beer and onions. Media: Jaime Swindle

    Cooking method: A & J Meats is thoroughly prepared for serving suggestions and provides each customer with a cooking guide for their particular piece of meat. This handy-dandy sheet of paper advised that I simmer the brats in liquid for 15-25 minutes. However, the butcher who got me my brats recommended that I start off with a host of onions and then simmer the brats with them in liquid for 15 minutes max. For my liquid I chose the Golden Stone Amber Ale by Portland’s Metolius Brewing Co.

    How processed does it taste? (Scale of 0 to 10, with 1 being Kobe beef tartare and 10 being Oscar Meyer balogna) As far as brats go, I’d give it a 3. This was far superior to your average grocery store Johnsonville variety. The grind of the pork wasn’t too smooth, giving your teeth something that they could really rip into. Also, the natural hog casings were just tough enough to give it a texture differentiation from the meaty filling.

    Crowd approval: This one was definitely a winner. These pork brats are classic, savory, juicy and delicious. I can see these being the star of the grill at anyone’s summer cook-out.

    Ideal relish: The cooked onions that the butcher recommended really complemented the pork brats well. The slight sweetness from the sugars in the onions and the added hoppiness from the beer made a great combination that highlighted the natural flavors of the pork.

     
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