Green Bay Packer Brats - Step-by-Step with LOTS of Q-View - Good for Rookies!

Discussion in 'Sausage' started by princess, Sep 28, 2010.

  1. princess

    princess Smoking Fanatic

    Greetings, everyone.

    The Q-View below is VERY basic.  If you have never ground sausage before, I want you to know just how easy it really is.  Do your prep work diligently, make sure you run a clean kitchen, have the right equipment and follow the directions.

    Being from Chicago originally, I am not allowed to be a Green Bay Packer Fan, but I do like the idea of green onions and cheddar cheese making a green-and-gold bratwurst. What follows below is a recipe and step-by-step suitable for anyone making sausage for the first time.

    2lb pork shoulder, trimmed and cubed

    1lb beef flank, trimmed and cubed

    4 oz cheddar, made into a tiny dice

    1/2 cup of chopped green onion

    1 egg

    3/4 cup powdered milk solids

    4 TB salt

    1 TB freshly ground black pepper

    1 TB mace

    a grinder turn or two of dried ginger, if you have it handy

    5/8 cup whole milk

    Hog casings (I cleaned about three feet)

    *~*~*~*

    All the stuffing stuff: Technically this picture comes AFTER the one below it. I always cube my meat FIRST and then toss it in the freezer to get nice and cold before it goes in the grinder.

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    Pork and Beef

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    Once your meat is chopped, pop it in the freezer while you prep everything else. I just left it on the cutting board in a single layer. Ideally, you'd like ice crystals on your meat. Cold meet grinds better and we all know the importance of keeping meat ICY cold as long as possible, right?  :)

    Into the freezer:

    [​IMG]

    Now, while that's getting icy... Go prep. Fix the other ingredients. Get your grinder ready. (I am going to do a post very soon on the Care and Feeding of an Electric Grinder) Grab an ice bowl, fill it with ice, and grab a clean bowl to grind into. Don't forget to turn up the stereo!! I find sausage tastes better if I am dancing while making it!!

    We need to prep our hog casings now. If you like them packed in salt, they look kinda funny. They need to be cleaned and soaked. Thirty minutes in warmish water is fine for most salt packed casings once cleaned.

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    They look kinda like snowy shoestrings:

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    Rinse the outside first, getting the salt grains off.

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    Then, carefully rinse the inside. Be careful. They want to slip and slide down your sink and I cannot even IMAGINE the bacteria development three feet into your sink. ::shudder::  Essentially you want to get them nice and clean, inside and out. All the while, look for holes, tears, etc.

    [​IMG]

    Get them soaking in nice warm water.

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    At the last possible moment, go get the meat back out of the freezer.

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    Grind away, mixing your meats together.

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    Once that is done, mix the meat with the cheese and onion...

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    Whisk together all the other goodies (milk, egg, etc)

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    Mix all of it and transfer the mix (it will look very wet) into your stuffer.

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    I used a medium stuffer horn, tied off one end of the casings and got them slid on. This operation cannot be TOO wet. You want water-water-everywhere. Get the horn wet. Get your trays wet. Get your HANDS wet! Casings don't like hitting anything dry. That is how you tear them.

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    I also plan to do a post on the care-and-feeding of a stuffer. More pics like those will be there.

    For now? Let's just STUFF SOME BRATS!!

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    Twist them off. You need to make sure that every brat gets twisted the opposite way. So if you twist the first one TOWARDS you then twist the second one AWAY from you.  I learned (just this year, thank you SMF friends) that you can also twist one, measure two, twist the third the same way as the first, effectively twisting the second one in the process. Someone better than me needs to describe this, clearly. ;)  Find a length you like and twist away. (Ignore that little squidgy brat on the end... that's for the Sweet Prince, my nearly two-year-old)

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    I find that if I then place them in the fridge for an hour or so, they cut apart very neatly with no loss of filling.

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    Grill, nice and slow, for 30 min or so... turning regularly. Mmmm.... The milk solids and egg help make this mix nice and juicy, but substantial enough to hold in that Cheddar goodness.

    If you try this, please let me know what you think?

    Cheers!

    -Princess
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Awesome, would be better if it had a star on them. Oh Banter Started!!!
     
  3. princess

    princess Smoking Fanatic

    I am quite sure I still have a Bears jersey with a nice 9 and some cute Irishman's name on the back... Funky QB ;>  Otherwise? Football season is just another excuse for me to cook for larger groups!!
     
     
  4. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Awesome post. Again! All your posts are awesome!!
     
  5. princess

    princess Smoking Fanatic

    Awww... thanks Smoke_Chef!!!   You're gonna make me blush!  [​IMG]

     
     
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice work as always.....    If you dance like you make sausage you should be on dancin with the stars................[​IMG]
     
  7. Awesome post. Great step by step. A grinder/stuffer is on my X-mas list this year. And sausage is on the to do list for sure.

    Thanks for the instruction.
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Yes again you have done one great Job there Princess. It will definatly be on the fasttrack to Wiki heaven. Now I think it should be in the how to section for sausage making. [​IMG]You better watch out or this thread will also be called for Holding
     
    Last edited: Sep 29, 2010
  9. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Man I want to try that! Where on earth do you get the casings though? I live in BFE & there's nothing like that here? Is it hard to open them to clean & stuff?
     
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    Princes another great tutorial. I am looking forward to running this one thru the stuffer real soon
    Terry

    I pick mine up at Bass Pro shop - the is one in Mesa and another in Vegas plus there are a lot of them at on line sausage sites

    Let me know if you cant find them and I will ship them to you
     
     
  11. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Great post and if santa brings me a grinder and stuffer I will be making them.  Good thing I have 2 kids  haha
     
  12. rw willy

    rw willy Smoking Fanatic OTBS Member

    I think I'll do patties.  I don't have any sausage equipment.  I start small.  the links look great.  I'll have them for the next RAVENS game.

    Thanks
     
  13. scarbelly

    scarbelly Smoking Guru OTBS Member


    If you have a large funnel and the casings you can still stuff - but like you said - I did patties for a while to get used to some flavors
     
  14. nwdave

    nwdave Master of the Pit SMF Premier Member

    Princess scores another TOUCHDOWN!!!!!  If this one doesn't make it to WIKI status, there's definitely something wrong in Mudville.  (Oops, wrong sport).  Definitely on the to do list.  Thanks and looking forward to more "TOUCHDOWN'S".
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    This one almost snuck by me!

    Great Post Princess!

    A couple grilled ones & a Sammy would have finished this off real nice.

    Don't mind me, one of the things I like almost as much as eating good food, is looking at pictures of good food

    Hmmmm, Number "9"---When he became an old man with a beard, didn't I see him hangin' around Philly for awhile?

    Bear
     
  16. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Hey Thanks Scar [​IMG]

    Have a cheap handcrank grinder &Im looking for a stuffer now!!

    Hows that Fallbrook weather treating you, Im sooo jealous
     
  17. scarbelly

    scarbelly Smoking Guru OTBS Member

    I sent you a PM so we dont hijack this thread any more than we have - sorry Princess
     
    Last edited: Sep 30, 2010
  18. Nice looking brats there Princess. Great Q-View. Nobody ever shows how to process the casings. Nice work.
     
  19. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Tutorial and Great Looking Brats...
     
  20. princess

    princess Smoking Fanatic

    Yeah!! Sign me up... wanna be my dancing partner?

    Cheers!

    -Princess

     
     

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