Homemade Brats and my new Vent a Hood

See that line of smoke?

That is everything that I used to fill the house with

when I cooked, going straight up and out

so my neighbors can now see and smell my dinner

First time ever in my 47 years of life that I have had

a vented hood in my home kitchen

Needless to say I am very excited

Renee and I have talked about putting one in for years, but

we have a very small kitchen and I couldn't get past 

the idea of that big silver thing jutting out

But, hey! I'm married to a contractor!

We ended up buying the insert and Renee built the

box around it to look a little like the cabinetry,

which then in turn meant that I finally convinced her

to paint the upper cupboards - long story

Anyway, to celebrate I decided to make homemade bratwurst sausages

Bratwurst, when I lived in Cincinnati,  ruled.

They are the white sausages, with green flecks

I don't know what makes them white, but that is

why I make my own

Penzeys Spices sells a Bratwurst Blend spice mix

that is pretty authentic tasting

It makes it really simple to throw these together

Homemade Brats

1 pound of ground pork 

(you can grind it again with your own grinder for a smoother texture if you are so inclined)

1 T Penzeys Spices Bratwurst Sausage Seasoning

2 T minced onion

1 garlic clove, minced

2 T finely chopped fresh parsley

(Last night I had some chopped winter savory leftover from Saturday that I threw in too - nice addition)

Mix well, but not too much

I form them into patties, or you can put them into casing for links

Pan fry them, grill them, bake them, whatever you desire,

just enjoy them!

Have a great day

Kyra