Anthony Starbeck, Sous Chef at Park Ridge (Ill.) Country Club, says inspiration for his smoked portobello mushroom and gouda cheese bratwurst stemmed from his passion for scratch cooking, plus his desire to give the membership something they can’t get anywhere else.
“Sure, I can buy bratwurst from the butcher I use, but it’s just not the same,” Starbeck says. “Making sausage from scratch helps me stay true to my craftsmanship.”
R&D was a little challenging, he admits.
“When you’re making forcemeat, you have to make sure your ratios are correct, especially when adding other cooked items into your recipe like mushrooms that retain moisture and cheese that has a high fat content,” he notes. “The biggest challenge was getting the mushrooms and cheese to cooperate during the stuffing process. When stuffing by hand, you want to try and get the most consistent links as possible.”
Starbeck says the flavors are subtle at first, followed by the umami from the mushroom and creaminess from the cheese.
“They blend really well together and are all identifiable in the sausage,” he says. “For the presentation, I chose to add some caramelized onion and my favorite mustards for dipping.”
Starbeck says the dish is fun for both the chef to make and the membership who enjoy it.
“I’m proud of the finished product,” he adds. “I put a lot of hard work and dedication into honing my craft, and to see the results come together is truly amazing. I love my job; being able to create new dishes and have fun at the same time is very rewarding.”
