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

Discussion in 'Sausage' started by bdskelly, May 24, 2015.

  1. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    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,,,


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


    I added my brat seasoning and coated them well. 


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


    After a few hours I grind it up. 


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


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


    Time to squish sausages!


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

    B
     
    Last edited: May 24, 2015
  2. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Not bad for a few hours work. 

     
    rmmurray and gary s like this.
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    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
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    BDS, Good looking brats !!!!![​IMG]
     
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    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 
     
    Last edited: May 25, 2015
  6. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thank you!
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thems there look good - nice job 

    DS
     
    reinhard likes this.
  8. reinhard

    reinhard Master of the Pit OTBS Member

    They do look very nice.  Great step by step.  I also like natural casings for fresh sausage.  Happy wife is a happy home.  [​IMG]Reinhard
     
  9. rmmurray

    rmmurray Master of the Pit

    Wow, Brian! Those look amazing! :points1:
    -Ryan
     
  10. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

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

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    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.  
     
  12. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    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 
     
  13. rmmurray

    rmmurray Master of the Pit

    Bratwurst fatty, I surrender!
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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.........
     
  15. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    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
     
  16. No such thing as too much sausage! Nicely done
     
  17. danbono

    danbono Master of the Pit OTBS Member

    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
     
  18. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thank you very much!

    Brian
     
  19. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

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

    chewmeister Smoking Fanatic SMF Premier Member

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

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