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Been getting bored waiting on ham so........

post #1 of 18
Thread Starter 
Well going to catch up on whats going on.


Well Ham is about ready to start smoking but I'm getting bored. So I'm making a small batch 3 lb batch of Wisconsin Brats. Their a lot like the Johnsonville brats. And a batch of My family's mild Italian sausage. Well took for ever to get this recipe from my Aunt. Imagine my suprise when I compared it to 4 or 5 other good recipes for Italian mild the are so close I couldn't believe it. But my aunt and her full blooded Italian husband has been making it for a while now. My Uncle Brought it from the old country I was told. He was a old style Itailian, didn't like the new ways. LOL Bought can't figure why there isn't more difference then there is. Oh well I know it's good so thats all that matters. And I like the thought it was passed down.
post #2 of 18
Thread Starter 
Here is the first recipe.


Well believe it's the lem poli recipe or real close.. Here it is. I just got done mixing the spices for it and Italian mild. Will mix with meat and check in the morning or two. Got to go try get some Pork casings tomorrow. I guess I messed up with the Italian but when I ground all thew spices I also ground the parsley and red pepper seeds. Would have rather added that just before stuffing for looks. Probably too much if I add later. but here is the brat recipe.


Wisconsin type Bratwurst- A johnsonville type clone...or a close as we can get.


2-lbs Pork butt
3/4 lb. Pork fat
3Tbs.+1 1/2 tsp. Corn syrup
2 1/2 tsp. Salt
1 1/2 tsp. White Sugar
1 tsp. MSG (accent) or if allergic leave out.
1 tsp. Phosphate
1/4 tsp. Mustard Seed
1/2 tsp. White Pepper
1/4 tsp. Marjoram
1/8 tsp. Citric Acid
1/8 tsp. Ginger
1/4 cup Ice water

1. Grind pork and fat separately thru 1/4 inch plate
2. Grind spices,salt and sugar into a fine powder
3. Stuff into casings and make 5 inch links
4. Brats can be refridgerated for up to 3 days
5. If longer then 3 days freeze.
6. Suggested preperation is to simmer sliced onions and brats in beer. Don't boil them!
7. Brown in pan or on the grill!
post #3 of 18
Thread Starter 
Well hope you like it. I don't like mixes much! I usually only use them to get a idea of what Flavor I want. I prefer to get a recipe worked out and I can tweak it to my taste. With all the company's closing these days, you get use to a mix then there gone and your MIA! Those that buy from the sausage maker are only getting The late Rytek Kutas, author of "Great Sausage Recipes and Meat Curing" recipes. So I have that and Lem Polies recipes. So always glad to look one up there also.
Well not much to see in mixing. I did use my spice grinder and powder these two. Just experimenting a little. I ground the red pepper and parsley also. But I will test a little and see tomorrow if I can add more just to look good.

This is the Italian all mixed and ready to close it up in the fridge. Don't look like 2 lb. Hope i didn't mess up. Didnt have red wine so used red wine vinegar instead. I've seen them substituted before.

IMG_20120306_204313.jpg

Then I got the Brats mixed and started grinding fat last.Then I'll work it in easy as not to break up the fat so much. I will put lids on and re fridge now.

grindingfat-1.jpg

sorry for the pics. I had to send my new droid x out for repair and am using the old droid. Was to tired by the time I went to do this didn't feel like dragging out the good camera.
post #4 of 18
Thread Starter 
This is the Brat recipe i used also. Wisconsin type Bratwurst- A johnsonville type clone...or a close as we can get.


2-lbs Pork butt
3/4 lb. Pork fat
3Tbs.+1 1/2 tsp. Corn syrup
2 1/2 tsp. Salt
1 1/2 tsp. White Sugar
1 tsp. MSG (accent) or if allergic leave out.
1 tsp. Phosphate
1/4 tsp. Mustard Seed
1/2 tsp. White Pepper
1/4 tsp. Marjoram
1/8 tsp. Citric Acid
1/8 tsp. Ginger
1/4 cup Ice water

1. Grind pork and fat separately thru 1/4 inch plate
2. Grind spices,salt and sugar into a fine powder
3. Stuff into casings and make 5 inch links
4. Brats can be refridgerated for up to 3 days
5. If longer then 3 days freeze.
6. Suggested preperation is to simmer sliced onions and brats in beer. Don't boil them!
7. Brown in pan or on the grill!
post #5 of 18
Thread Starter 
Well got it out and started stuffing. Found some pork casings at my butcher shop. I had a few blow outs but all in all went ok. First things first thought.

This first pic is probably the most important on of yesterday after all that processing. Yep cleaning up the tools to make sure they stay clean and sanitary.


grinderclean.jpg

First thing this morning I fried a little to test it. Well didn't get pics of that but I did get picks of the pattys I made for a snack and to let the wife taste. this is mostly what is left in the stuffer. Lightly browned and Delicious!

testpatties2.jpg


Then of coarse the links. I did this quickly as we were running out late. So the sizes aren't all the same as i like. This is 9 lbs worth. Total

DSC02475.jpg


the lighter are the Wisconsin Brats!

DSC02474.jpg

These darker ones are the mild Italian

DSC02473.jpg

Well all done and in the refrigerator. Probably try some links tomorrow. The sausage was a mild, the wife says it's a little hot but not bad. She loves the Italian taste. Now the Brats are a different story. She says their to sweet for her taste and she don't like the texture. Well Me I love them both! Its as close as you'll get to Johnsville Brats but even better. I like the Italian also. But to me not hot enough!
The texture I'm not sure about. I tried to see the differences in the two patties. Seems like the Brats were in bigger pieces even though they were ground the same. I'm thinking the frying pan heat caused clumps of meat to stick together causing it. Not sure. Will try the links to see if it's the same. I did use a Medium grind of 1/4 inch in both these. Maybe 1/8 inch for Brats next time and less sugar too.
She just said not to mess with the Italian she likes it the way it is. :-\ :)

As all ways open to suggestions,tips and comments. These are keepers!
post #6 of 18
Deleted by SausageBoy!
Edited by SausageBoy - 3/10/12 at 9:58am
post #7 of 18
Thread Starter 
Sorry your right and I don't know how to delete so i'll just re post. Ah yes very close to me. I always do a small batch of 2-5 lbs to taste whether or not i like it. Now my wife says its too sweet but she's almost a vegetarian and never eats much meat.

This is my Aunts Italian Mild Sauage. Her husband taught her.
He was from the old country and brought this with him. Says
his family have done it forever. So with her permmision I would like to share. It's a keeper!


Ingredients
3 pounds well-marbled pork butt, cut into 1" inch pieces then grind
1 tablespoon plus 1 1/2 teaspoons paprika
1 teaspoon cayenne (or to taste)
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1/2 teaspoon ground anise
2 tablespoons freshly chopped Italian parsley leaves
3 tablespoons dry red wine (I used red wine vinager)
1/8 tsp Oregano
2 tablespoons minced garlic
1/8 thyme
1 1/2 teaspoons toasted fennel seeds
2 tsp red pepper seeds

Pork casings, optional



Directions

Grind pork mixture with a medium grind 1/4" or to your preference. Grind all spices together in a small spice grinder if you got it.
Then mix with your pork.Put in refridgerator overnite to give spices time to mix.You can fry a patty up to test spices in the morning
and adjust if you like. Stuff the meat into the casings Twist to makeslinks I prefer 5-6 inch.
Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 145 degrees F.
Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months. I prefer natural pork casings
for this but other types could be used.

Enjoy!
viper125

Or shape into patties. Put on a wax papered cookie sheet and freeze. Then remove and place in bags and put back in freezer. You'll be
able to remove 1 or more when ever you like.
post #8 of 18

They both looks great and thanks for the recipes. I made a 2# batch of Italian a couple weeks ago and it called for red wine vinegar. Really good and had some back end heat. Local market has butts for $1.39 lb so I'm going to try out your brats recipe!!!

post #9 of 18

They look great! Thank you for the recipe, if it came from where you say then that is very kind of you to share such an old recipe. I can't wait to try it!  Have you ever compared a sausage with red wine vs one with red wine vinegar? Just curious if / how it changes the flavor.

 

post #10 of 18
Thread Starter 
No never tried wine. But will some day. I started in thinking no changes but didn't have so I subbed. But it is great. And yes it is a old recipe but a very good one. They also used to can these in jars with no pressure cookers. Some people still do! They pour between 1-2 inches or with in 1 inch of top. Then just put the lid on and let the heat sill it. Im cutting a lot of corners saying that but thats basically it. They would turn jars upside down to also seal the jar from air. i've also seen bacon canned. wierd today. But we can all sorts of meats today. Now if you just want a sweet sausage leave out the Cayenne pepper. For mild its 1 tsp for 3 lbs. for hot 3 or up.
post #11 of 18

drool.gif

post #12 of 18

Thanks for posting that Brat recipe. Your links look excellent!

post #13 of 18

Nice post. Thanks for sharing.

 

Your tip for "simmer sliced onions and brats in beer" is something my aunt taught me many years ago.

Love sausage...

 

Just bought a book on sausage making. Next, we need to buy the Grinder and Stuffer.

 

Any recommendations for them Viper or anyone?

 

 

post #14 of 18

 02EBZ06, That depends on how much you plan on using it and how much money you have to spend, but this is the brand I have and I will allow you to stuff too. http://www.cabelas.com/product/Cabelas-Commercial-Grade-Electric-Grinders/744936.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch%2F%3FN%3D%26No%3D20%26Ntk%3DAllProducts%26Ntt%3Dmeat%2Bgrinder%26Ntx%3Dmode%252Bmatchallpartial%26WTz_l%3DHeader%253BSearch-All%2BProducts%26WTz_st%3D%26WTz_stype%3DSP%26form_state%3DsearchForm%26search%3Dmeat%2Bgrinder%26searchTypeByFilter%3DAllProducts%26x%3D0%26y%3D0&Ntt=meat+grinder&WTz_l=Header%3BSearch-All+Products . Now there are plenty of them out there and they vary in cost. So it really is a personal preference.....Good Luck and take plenty of pictures.....ShoneyBoy

post #15 of 18

icon_cool.gif

Now your sausage looks awesome and I hope you don't mind if I steal the recipes.

post #16 of 18
Thread Starter 
No I posted them to share.
About grinding and stuffing.. Well money dictates it all. I started with a kitchaid mixer and grinder attachment. But a good 1/2 to 1 hp. grinder is a good size to have. I have a #12 which is the size of your grinder not the power. the bigger number the faster they grind. A lot use a #8 with very good results. Get a separate stuffer and dont use an attachment to the grinder unless you have too.The grinder attachments are slow,they regrind when stuffing even with out a blade in them, they smear the fat, to name a few reasons. Now I did for a short time but now use my stuffer. Quicker,easier and my meat comes out in the same shape as it goes in.
As far as cooking Brats I simmer in about 1/2 inch of water and sliced onions turning often. As the water boils away I make sure they get browned. Then enjoy on a plate or a bun with the onions on top. You can also cook in a pan with oil or grease. Lot of people use beer. But I don't drink so seldom have beer around.
post #17 of 18

Great looking brats, thanks for sharing the recipe!

post #18 of 18
Looks great!
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