Abstract:
A method for enhancing a food product is provided. The enhanced food product is a bratwurst sausage product and the method comprises the steps of cooking the bratwurst sausage product, soaking the cooked bratwurst sausage product in a liquid bath, bringing the liquid of the liquid bath and the bratwurst sausage product contained in the liquid bath to a non-boiling simmer, cooling the liquid of the liquid bath and the bratwurst sausage product contained in the liquid bath, removing the bratwurst sausage product from the liquid bath, and alternatively re-heating the bratwurst sausage product for immediate consumption or freezing the bratwurst sausage product for later consumption.

Description:
[0001]    This application claims the benefit and priority of U.S. Provisional Patent Application No. 60/890,677 filed Feb. 20, 2007. 
     
    
     FIELD OF THE INVENTION 
       [0002]    This invention relates generally to food products and methods for enhancing food products. More particularly, it relates to a method for enhancing the flavor, juiciness and mouth-feel of a meat sausage product. 
       BACKGROUND OF THE INVENTION 
       [0003]    Meat products of all types are consumed in substantial quantities on a daily basis. Such meat products include meat sausage products, one of which is the “bratwurst,” a German sausage that has been produced and consumed since approximately 1400 AD. The name “bratwurst” originates from the Old High German phrase “brätwurst.” Broken down into its component parts, the word “bratwurst” means “fine chopped meat” (i.e. “brat-”), which is usually comprised of pork, beef and veal, and “sausage” (i.e. “-wurst”). The word “brät” can also be construed to describe the way this delectable sausage is most frequently prepared in its native German-speaking parts of the world, which is by pan frying or roasting (i.e. from the German verb “bräten”). While the bratwurst can be cooked in conventional German fashion, it can also be conveniently and flavorfully grilled. 
         [0004]    In the United States, the bratwurst, which is also affectionately and simply referred to as the “brat,” tends to be a regional food product, consumed primarily in areas of this country where Germanic immigrants and their ancestors settled. Wisconsin is one such part of the country. For example, the city of Milwaukee, Wis., is home to several well-known sausage-making companies that produce the bratwurst for consumption in Wisconsin and elsewhere. However, the city of Sheboygan, Wis., which has a number of well-known local sausage-making companies of its own, holds the distinction of being heralded as the “Bratwurst Capital of America.” Each summer, Sheboygan celebrates a regional festival known as “Sheboygan Bratwurst Days.” This festival even features a bratwurst-eating contest that draws contestants from around the globe. 
         [0005]    Indeed, the bratwurst has become a necessity for the complete enjoyment of many outdoor events including tailgate parties at the ballpark or other sporting event, institutional picnics and family barbecues. There are many varieties of uncooked and cooked bratwurst products on the market made by many sausage producers. Among those mentioned earlier, Wisconsin is host to one bratwurst producer in particular that produces a very fine and tasteful original bratwurst product. It is also one of the largest producers of bratwurst in the country. That sausage-maker is Johnsonville Sausage, LLC of Kohler, Wis. As good as this sausage-maker&#39;s bratwurst product is, this inventor has devised a method for improving the taste of the final cooked bratwurst product. While this inventor&#39;s method has particular application to that product, it is to be understood that the method disclosed in the present application is not limited to bratwurst products made by this producer and that the bratwurst products of other sausage-makers could be improved by the method presented herein. 
         [0006]    In the view of this inventor, there has been, and there continues to be, a need for a new and non-obvious method for improving the taste of a bratwurst sausage product. 
       SUMMARY OF THE INVENTION 
       [0007]    It is, therefore, a principal object of this invention to provide a new, useful, and non-obvious method for improving the taste of a bratwurst product. It is another object to provide such a method such that a minimal number of steps and equipment is required to implement the method. It is yet another object of the present invention to provide such a method whereby the taste of a bratwurst product can be improved by using foodstuffs that are readily and commercially available to the consumer. It is still another object of the present invention to provide such a method whereby the improved bratwurst product can be stored frozen and re-heated for convenient consumption by the consumer. 
         [0008]    The present invention has obtained these objects. In a first preferred embodiment, it provides for a method that carefully controls the initial grilling process of the bratwurst product. Once grilled, the bratwurst product is allowed to soak sully submerged within a liquid bath, the liquid and bratwurst product being brought to a non-boiling simmer for a pre-determined period of time. Following this period of time, the liquid and the bratwurst product are then cooled in a refrigeration unit for another pre-determined period of time. Following this cooling period, the final bratwurst product can then be re-heated for immediate consumption or frozen for later consumption by the consumer. 
         [0009]    The foregoing and other features of the method that is used in accordance with the present invention will be apparent from the detailed description that follows. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0010]      FIG. 1  is a top plan view of a first bratwurst grilling position in accordance with the method of the present invention. 
           [0011]      FIG. 2  is a top plan view of a second bratwurst grilling position in accordance with the method of the present invention 
           [0012]      FIG. 3  is a top plan view of a third bratwurst grilling position in accordance with the method of the present invention 
           [0013]      FIG. 4  is a right side elevational view of the third bratwurst grilling position illustrated in  FIG. 3  and taken along line  4 - 4  of  FIG. 3 . 
           [0014]      FIG. 5  is a top plan view of a fourth bratwurst grilling position in accordance with the method of the present invention. 
           [0015]      FIG. 6  is a right side elevational view of the fourth bratwurst grilling position illustrated in  FIG. 5  and taken along line  6 - 6  of  FIG. 4 . 
           [0016]      FIG. 7  is a front elevational and cross-sectioned view of a cooking container illustrating bratwurst held within the container as liquids are added to the container. 
           [0017]      FIG. 8  is the same view of the container shown in  FIG. 7  and illustrating bratwurst completely submerged within the liquids that have been added to the container. 
           [0018]      FIG. 9  is the same view of the container shown in  FIG. 8  and illustrating the container and contents being heated. 
           [0019]      FIG. 10  is a similar view of the container as is shown in  FIG. 9  and illustrating the heated container and contents being placed within a cooler, such as a refrigerator unit. 
           [0020]      FIG. 11  is another view of the container shown in  FIG. 7  and illustrating the previously submerged bratwurst having absorbed some of the liquids that had been added to the container. 
           [0021]      FIG. 12  is another view of the container shown in  FIG. 11  and illustrating that the container and its contents are re-heated for consumption. 
       
    
    
     DETAILED DESCRIPTION 
       [0022]    Referring now to the drawings in detail, wherein like numbered elements refer to like elements throughout,  FIGS. 1 through 6  illustrate the preferred sequential cooking positions of the bratwurst sausage product in accordance with the present invention. While no specific type of grill unit is shown, it is to be understood that any variety of charcoal or gas-fueled grill unit could be used in the method of the present invention. However, this inventor prefers to use a charcoal grill for the method disclosed. Charcoal grills use charcoal briquettes as the fuel source. The briquettes, when lit, transform themselves into burning embers that produce the heat that is necessary for cooking meat and other products on the grill. The burning briquettes are typically retained within some sort of pan-like structure, which is supported by legs, and above which is placed a cooking grid. The cooking grid is that structure upon which the food product to be cooked, or “grilled,” is placed. Gas-fueled grills use natural gas or propane as the fuel source. Since the particular type of grill is not a limitation of the present invention, the figures shown will illustrate a cooking grid that is suspended above a heat source. 
         [0023]    Referring first to  FIG. 1 , it shows a cooking grid, generally identified  10 , of a conventional grill unit (not shown). The grid  10  includes a plurality of longitudinally-extending and equally-spaced, parallel rods  12 , the grid  10  and rods  12  being supported above a heat source  20 . See  FIG. 4 . As shown in  FIG. 1 , a plurality of bratwurst sausages, or “brats” as they will be referred to herein and generally identified  1 , are placed on their side on the grid  10  and rods  12 . As shown, each brat  1  is typically a slightly C-shaped, arcuate sausage, each having a generally C-shaped central axis. Although shown as being spaced apart, the brats  1  are, in the preferred embodiment of the present invention, placed more closely together. This ensures that only one side of the brat  1  is exposed to the heat source  20  at one time. This also allows a more efficient and complete usage of the complete cooking grid  10 . In the preferred embodiment of the method of the present invention, approximately twenty-two brats  1  will be placed on the cooking grid. 
         [0024]    When placed in this “first cooking position,” this inventor will allow the brats  1  to remain in this position for about 8 to 10 minutes, depending upon the thermal intensity of the heat source  20 . 
         [0025]    Once this cooking time has elapsed, the brats  1  are rotated axially 180° to the “second cooking position” as is shown in  FIG. 2 . Again, the brats  1  are allowed to remain in this position for another 8 to 10 minutes. 
         [0026]    Once this cooking time has elapsed, the brats  1  are next rotated axially 90° to the “third cooking position” as is shown in  FIGS. 3 and 4 . In this position, the generally C-shaped brats  1  face downwardly. Again, the brats  1  are allowed to remain in this position for another 8 to 10 minutes. 
         [0027]    Once this cooking time has elapsed, the brats  1  are again rotated axially 180° to the “fourth cooking position” as is shown in  FIGS. 5 and 6 . In this position, the generally C-shaped brats  1  face upwardly. Again, the brats  1  are allowed to remain in this position for another 8 to 10 minutes. At this point, the brats  1  are fully cooked and ready to be removed from the grill grid  10 . 
         [0028]    Upon removal of the brats  1  from the heat source  20 , the brats  1  are placed into a large cooking pot  30 . See  FIG. 7 . The cooking pot  30  is typically a metal structure that includes a floor  32  and integrally-formed, continuous sidewall  34 . The floor  32  and sidewall  34  define a cooking chamber  36 . Handles  38  are provided to assist the user in moving the cooking pot  30  and its contents from one location to another. While the cooking pot  30  is illustrated as a cylindrically-shaped structure, it is to be understood that the shape of the cooking pot  30  is not a limitation of the present invention. Although the cooking pot  30  used by this inventor is preferably a stainless steel construction, such is not a limitation of the present invention. 
         [0029]    As shown in  FIG. 7 , the freshly cooked brats  1  are layered  2 , still warm, into the cooking chamber  36  of the pot  30 . This is done by effectively “packing” the brats  1  into the cooking chamber  36  such that there is an absolute minimum of space  4  between adjacent brats  1 . This insures that the brats  1  will remain submerged beneath the liquid that is soon to be added to the cooking chamber  36  and that a minimum amount of liquid will be required for the next step in the method of the present invention. Here again, this inventor is able to pack approximately twenty-two brats  1  per layer  2 . 
         [0030]    Once several layers  2  of brats  1  (preferably three layers, in the experience of this inventor, as this is optimal) have been packed into the chamber  36 , two liquids  42 ,  44  in two different quantities are added. The first liquid  42  that is added is contained within a pre-packaged, liquid container  40 . In the preferred embodiment, the first liquid  42  is Miller® Genuine Draft beer (Miller® is a registered mark of Miller Products Company, Milwaukee, Wis.). The container  40  is a twelve-ounce can of the first liquid  42 . This inventor empties the full container  40  of the first liquid  42  into the chamber  36 . The second liquid  44  is bottled water and this inventor adds enough of the second liquid  44  to fill one-third of the original container  40  that the first liquid  42  came in. This effectively produces a three-to-one ratio of the first liquid  42  to the second liquid  44 . In the preferred embodiment, three additional layers  2  of brats  1  are then placed atop the previous layers  2  and additional liquid  42 ,  44  is added in the same proportion. This step is repeated until all brats  1  have been placed into the chamber  36 . See  FIG. 8 . At this point, the overall liquid level  46  should be approximately one inch above the last layer  2  of brats  1 . If more liquid  42 ,  44  is required, it should be added in the same three-to-one proportion mentioned above. It should also be mentioned that all layers  2  of brats  1  could first be added to the cooking pot chamber  36  and then all of the liquid  42 ,  44  could be added at one time without deviating from the scope of the present invention. 
         [0031]    Once all of the brats  1  and liquid  42 ,  44  have been added, the cooking pot  30  and its contents is placed over a second heat source  22 . This second heat source  22  is relatively low and should be applied for a sufficient time to raise the temperature of the liquid  42 ,  44  and brats  1  to a point that, at ambient room temperature, steam  48  can be seen emanating from the cooking pot  30 , but not to the point that the liquid  42 ,  44  ever boils. This typically takes several hours. See  FIG. 9 . The point here is that, while the temperature of the liquid  42 ,  44  needs to be elevated, it cannot be elevated to the point that any substantial amount of the liquid  42 ,  44  is boiled off or released as liquid vapor. 
         [0032]    Once several hours have passed, the cooking pot  30  and its contents is removed from the secondary heat source  22  and placed into a refrigeration unit  50 . There, the cooking pot  30  and its contents remain for approximately twelve hours. See  FIG. 10 . Once this amount of time has passed, the cooled cooking pot  30  and its contents is removed from the refrigeration unit  50 . Upon removal of the cooking pot  30  and its contents from the refrigeration unit  50 , it will be seen that the overall liquid level  46  of the combined liquids  42 ,  44  will have dropped to a lower level  45  due to the absorption of the combined liquids  42 ,  44  into the then-enhanced and improved brats  1 . See  FIG. 1   1 . 
         [0033]    At this point, the improved brats  1  can be re-heated by a third heat source  24  for consumption. See  FIG. 12 . Alternatively, the improved brats  1  may be frozen, with or without any of the residual liquid  42 ,  44 , for re-heating at a later time. Regardless of whether the brats  1  are re-heated immediately upon the conclusion of the method disclosed herein, or are re-heated following freezing, the improved brats  1  of the present invention provide greatly enhanced flavor, juiciness and mouth-feel of their pre-method counterparts. 
         [0034]    In view of the foregoing, it will be seen that there have been provided in this disclosure a new, useful, and non-obvious method for improving the taste of a bratwurst product; that provides such a method such that a minimal number of steps and equipment is required to implement the method; that provides such a method whereby the taste of a bratwurst product can be improved by using foodstuffs that are readily and commercially available to the consumer; that provides such a method whereby the improved bratwurst product can be stored frozen and re-heated for convenient consumption by the consumer.