Need recipe for Brauts.

Discussion in 'Sausage' started by smokeamotive, May 21, 2010.

  1. smokeamotive

    smokeamotive Smoking Fanatic

    I am looking for a killer recipe for fresh Brauts. I made some of Shooter Ricks hot Italian suasage, Fabulous!! All my freinds loved it. So now its time to try some brauts. So if anyone has a good recipe it would be greatly appreciated.
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

  3. solaryellow

    solaryellow Limited Mod Group Lead

  4. hernando

    hernando Smoke Blower

    That is a great link. thanks for posting that. I am wannting to try making some sausage of some sort. Never done it before but I sure would love to try.
     
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Thought it said "Paco Bell" at first [​IMG]

    It's from a movie Poultrygeist.
     
  6. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    I LOVE THAT MOVIE! [​IMG]
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now both of those links are really good and offer a bunch of really tastey recipes. I would offer the book by Rytec Kutas sausage making and curing meats. It has a bunch of really good recipes to. So you should have alot of recipes for all sorts of different recipes to try along with your brauts you asked for.
     
  8. pandemonium

    pandemonium Master of the Pit

    i just ordered that movie on netflix im a big troma fan too
     
  9. fire it up

    fire it up Smoking Guru OTBS Member

    HA!

    I didn't think anyone else would have known what that was from.
    Such a great flick and such great songs!
    You can currently watch it on HULU in their movie section, Cannibal! The Musical is in there as well as Class of Nuke 'Em High and Surf Nazis Must Die [​IMG]

    Sorry about the thread jacking [​IMG]
     
  10. rcrjacob

    rcrjacob Newbie


    Bratwurst  - Makes 5 lbs.

    5 lbs. ground meat  (80% lean to 20% fat)
    2 tbsp. table salt
    1 tsp. mace
    1/2 tsp. nutmeg
    1/2 tsp. white pepper
    1 tsp. allspice
    1 cup non-fat-dry milk
    1/2 cup water

    1.Combine the ground meat with all ingredients, mix/knead well.  Taste test by cooking a small thin patty. Taste test by frying a small thin patty.  Add more spices if needed at this time and remix.  Taste test again if you feel it's necessary.
    2.For bulk sausage simply form patties or stuff into poly meat bags.  Refrigerate up to a week or freeze until needed.
    3.For bratwurst links load the freshly mixed meat into your  Sausage Stuffer  and attach the 3/4" sausage tube.
    4.If you are using casings slide a 33MM to 36MM hog casing or a 32MM collagen sausage casing  onto the sausage tube.
    5.Do not refrigerate the bratwurst mixture before you stuff it into the sausage casing as the meat will "set up" and put undo stress on your sausage stuffer.  Stuff the seasoned ground meat into the sausage casing. The casing should be full but not full enough to burst when you begin to form links. The more you operate the sausage stuffer the easier it becomes to determine the proper fullness. With practice you will be stuffing sausage casings  like a pro. The rule of thumb "practice makes perfect" applies here.
    6.To form bratwurst links press your forefinger and thumb together to make a slight indent in the casing about every six inches.  Twist 3 or 4 turns, repeat the process for the next link, only twist 3 or 4 turns in the opposite direction. Refrigerate the bratwurst links up to a week or freeze up to 6 months.
    7.Do not refrigerate the bratwurst mixture before it goes through the extruding process.  If you are using the jerky maker adaptor with the skinless sausage insert simply extrude the bratwurst links according to the Dakotah instructions.
    8.Bake, fry, grill or broil the bratwurst links in usual manner until they are they are fully cooked
     
    Last edited by a moderator: Jul 26, 2010
  11. Here is a recipe I came up with. 3rd batch. Been tweaking it each batch. This one came out really good. I think it could use about another 1/2 pound of fat though. I don't have a separate sausage stuffer so I send it through the grinder twice. First grind is very coarse. Second grind I use the medium plate. Keep the ingredients very cold. I use natural hog casings.

    6 pounds pork butt, cubed
    2 pounds veal, cubed

    1 pound pork fat
    2 cups heavy cream (Ice cold)
    1 teaspoon mace

    2 teaspoons nutmeg

    2 teaspoons fresh ginger

    1 teaspoon dried marjoram

    1 teaspoon celery seed

    1 teaspoon paprika

    1 Tablespoon dried parsley

    1 Tablespoon onion powder

    2 teaspoons ground black pepper
    3 Tablespoons Kosher salt

    [​IMG]

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    The finished product.

    [​IMG]
     
    Last edited: Aug 2, 2010
    rstr hunter likes this.
  12. Keeper.
     
  13. dforbes

    dforbes Meat Mopper

    nice looking brats
     
  14. ak1

    ak1 Master of the Pit OTBS Member

    I would so eat those!!! You definitely get points![​IMG]
     
  15. Thanks. They came out pretty good. They still seem to have not enough of something and too much of something else. Haven't figured out what yet.
     
  16. dforbes

    dforbes Meat Mopper

    the recipe looks really good. I was surprised that it didn't have any garlic powder in it, but I put garlic in everything. Looks like a good starter recipe, gonna give it a try and add garlic. Then I will adjust from there.

     
     
  17. I put garlic in everything too. Crap. Maybe that's what's missing. I'm not real big on salt so you may need to add a little more depending on your taste.
     
    Last edited: Aug 13, 2010
  18. ak1

    ak1 Master of the Pit OTBS Member

    What I've done a few times is grilled the brats,  but thrown a bunch of pinecones on the fire. It's a method that is popular in parts of Germany, The smoke of the pine cones imparts a rather unique flavour to the sausage. It's hard to describe, it's slightly resiny, but once you put on the mustard and other goodies it just mellows out...It's a flavour that doesn't sound good if you try to describe it, but it is a taste that works IMO, when you try it.
     
  19. Do you guys think this recipe would work if I subded the veal with venison plus a little fat?  I got a freezer of wild boar and venison that needs thinning.  Any input would be appreciated.
     
  20. dforbes

    dforbes Meat Mopper

    I think it would work just fine. Let us know how it turns out.
     
     

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