BDSkelly ~ Ate The Last Bratwurst... Problem Fixed!

bdskelly · May 24, 2015

Yes folks... We ran out... And seeing I'm married to a fine German Lady... Thats a big problem.

It just so happened that the local grocery store had boneless butts on sale this weekend!

So I picked up 2 butts about 5 pounds each. These need to be cubed,,,

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bdskelly
May 24, 2015

I beat on them like a Ninja! Nothing to it...

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bdskelly
May 24, 2015

I added my brat seasoning and coated them well.

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bdskelly
May 24, 2015

...And tossed the chunks into the fridge for a few hours to get chilly.

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bdskelly
May 24, 2015

After a few hours I grind it up.

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bdskelly
May 24, 2015

And then add some ice water to the grind and 3 egg whites.

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bdskelly
May 24, 2015

Just lil taste test... BD is hungry...

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bdskelly
May 24, 2015

Time to squish sausages!

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bdskelly
May 24, 2015

These go into the refer tonight. I'll vacuum bag them tomorrow!

B

bdskelly · May 25, 2015

Not bad for a few hours work.

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bdskelly
May 25, 2015

Rafter H BBQ · May 25, 2015

Nice lookin brats b ! Reminds me I need to make more ! You've really been Qing it up lately, good for you bro ! Thumbs Up

crazymoon · May 25, 2015

BDS, Good looking brats !!!!!

bdskelly · May 25, 2015

CrazyMoon said:
BDS, Good looking brats !!!!!

Thanks so very much for the points! I use collagen casings on this batch for the first time due to not having time to get hogs. ...It will be the last time I ever use them.

As with most things. Natural is better! Kevin (Buddy FoamHeart) to insert joke here!

I've always admired your avatar... It looks like something I'd do! Except I'd have a fishing pole with me!

Brian

bdskelly · May 25, 2015

WaterinHoleBrew said:
Nice lookin brats b ! Reminds me I need to make more ! You've really been Qing it up lately, good for you bro !

Thank you!

driedstick · May 26, 2015

Thems there look good - nice job

DS

reinhard · May 26, 2015

They do look very nice. Great step by step. I also like natural casings for fresh sausage. Happy wife is a happy home.

Reinhard

rmmurray · May 26, 2015

Wow, Brian! Those look amazing! :points1:
-Ryan

bdskelly · May 26, 2015

driedstick said:
Thems there look good - nice job

DS

Thank DS. I had some last night. Pretty darn good.

bdskelly · May 26, 2015

Reinhard said:
They do look very nice. Great step by step. I also like natural casings for fresh sausage. Happy wife is a happy home.

Reinhard

Thanks so much... This will be the last time I use collagen casings... They don't twist well and just look funny. Tastes about the same as hog casing but don't have a good snap when you bite into em.

bdskelly · May 26, 2015

RMMurray said:
Wow, Brian! Those look amazing!

-Ryan

Thanks for watching over me brother. Yes.. I know I still need to make a fatty. But got distracted. Hey! I've at least gotten to the sausage now... Fatty coming up soon! Hmmm a bratwurst fatty... LOL b

rmmurray · May 26, 2015

BDSkelly said:
Thanks for watching over me brother. Yes.. I know I still need to make a fatty. But got distracted. Hey! I've at least gotten to the sausage now... Fatty coming up soon! Hmmm a bratwurst fatty... LOL b

Bratwurst fatty, I surrender!

foamheart · May 27, 2015

Wow just found this...... what a smokin weekend!

So , 'splain 'bout those egg whites....... Binder?

I have never used collegen, I have even said I needed to buy some just to form my own opinion...... I keep plenty of naturals around the house and have not made excessive amounts of sausge, boudin, and andouille this year.

Soon as I get this smoker up and seasoned, I have something new and different I want to attempt. I have never seen it done, but thinking its should be great. Gonna have to find me an experienced sampling crew for opinions. Hmmmm.........

bdskelly · May 27, 2015

Foamheart said:
Wow just found this...... what a smokin weekend!

So , 'splain 'bout those egg whites....... Binder?

I have never used collegen, I have even said I needed to buy some just to form my own opinion...... I keep plenty of naturals around the house and have not made excessive amounts of sausge, boudin, and andouille this year.

Soon as I get this smoker up and seasoned, I have something new and different I want to attempt. I have never seen it done, but thinking its should be great. Gonna have to find me an experienced sampling crew for opinions. Hmmmm.........

In your defense, I know you're distracted by that new smoker that just arrived! Egg whites... Yes a binder. Collegen ... Don't use it. Save your money. This was an emergency sausage squish and I was out of Hoggies. Stick to natural casing.

b

unclebubbas bbq · May 27, 2015

No such thing as too much sausage! Nicely done

danbono · May 27, 2015

HI DBSelly

Nice looking Brats. Really enjoyed Bratwurst when I was station in Germany.

" I added my brat seasoning and coated them well." Do you have a recipe?

Thanks Dan

bdskelly · May 27, 2015

UncleBubbas BBQ said:
No such thing as too much sausage! Nicely done

Thank you very much!

Brian

bdskelly · May 27, 2015

DanBono said:
HI DBSelly

Nice looking Brats. Really enjoyed Bratwurst when I was station in Germany.

" I added my brat seasoning and coated them well." Do you have a recipe?

Thanks Dan

I'll PM it to you Dan... Brian

chewmeister · May 27, 2015

Nice looking brats. Being raised in WI I grew up on brats. Wonder how much different a southern recipe is from a Sheboygan recipe.

BDSkelly ~ Ate The Last Bratwurst... Problem Fixed!

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