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Single White Male iso Bratwurst Recipes! - Page 4

post #61 of 69

I agree with Diesel.  I mentioned the smoked sausage because he was smoking his fresh sausage.  IMHO brats are best either grilled, fried, or cooked with sauerkraut. 

post #62 of 69

First off...I was just pointing out that Sausage can be a once a week thing if you are Fat Phobic. I too eat Sausage daily when I have it on hand.  I like Brats as a fresh Sausage Grilled, Sauteed or Braised with Sauerkraut as well. They are OK Hot smoked but not my first thought when Brats are on the menu. I have never tried adding cure and cool smoking to 150*F IT...JJ

post #63 of 69

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post #64 of 69

If you want quick and easy, I gave the fresh Brat mix from Sausagemaker.com a try and it is gooooood. I had split up the 5# batch and added shredded sharp cheddar. Strangely enough, I have yet to throw them on the grill. My first taste of the batch was a few weeks ago when my father made spaghetti sauce and threw a few brats in thinking they were Italian sausage (he doesn't look at labels).

post #65 of 69
Thread Starter 

Been kind of busy lately, but I'll be taking another shot at brats very soon.  I'll post pics, but after reading some of the comments on here, I think I'll grill them, rather than smoke.  So hopefully very soon.

post #66 of 69
Quote:
Originally Posted by robbieh View Post
 

Been kind of busy lately, but I'll be taking another shot at brats very soon.  I'll post pics, but after reading some of the comments on here, I think I'll grill them, rather than smoke.  So hopefully very soon.

 

You can always hot smoke brats with inderect heat. I love them smoked at 225 for A couple hours and steamed in Beer and Onions. MMMMMMM!!!!! Best of both worlds if you ask me.

post #67 of 69
Quote:
Originally Posted by Woodcutter View Post
 

Here is a good recipe but it is a pork only recipe. I have used only straight pork butt (5lbs not trimmed) and this turns out really well.

 

Wisconsin Brat      Very good recipe *****

5 lbs.

  • 4 pounds pork shoulder, cut into 1-inch cubes and stored in the freezer for 30 minutes
  • 1 pound Pork back fat, chopped and stored in the freezer for 30 minutes
  • 3 tablespoons kosher salt
  • 1 tablespoon sugar
  • 1 1/2 teaspoons grated nutmeg
  • 1/2 teaspoon coriander
  • 1/4 teaspoon celery seed
  • 2 teaspoons ground black pepper
  • 1/8 teaspoon ground marjoram
  • 1 1/2 teaspoons dried ginger

   I will have to try this recipe. I remember growing up we would always go to the Sheboygan brat festival every year. My grandparents lived there so we would plan a visit at that time of year. My parents would always stop at Luedke's meat market and buy some fresh brats to take home. They were the best.

post #68 of 69
Quote:
Originally Posted by chewmeister View Post
 
Quote:
Originally Posted by Woodcutter View Post
 

Here is a good recipe but it is a pork only recipe. I have used only straight pork butt (5lbs not trimmed) and this turns out really well.

 

Wisconsin Brat      Very good recipe *****

5 lbs.

  • 4 pounds pork shoulder, cut into 1-inch cubes and stored in the freezer for 30 minutes
  • 1 pound Pork back fat, chopped and stored in the freezer for 30 minutes
  • 3 tablespoons kosher salt
  • 1 tablespoon sugar
  • 1 1/2 teaspoons grated nutmeg
  • 1/2 teaspoon coriander
  • 1/4 teaspoon celery seed
  • 2 teaspoons ground black pepper
  • 1/8 teaspoon ground marjoram
  • 1 1/2 teaspoons dried ginger

   I will have to try this recipe. I remember growing up we would always go to the Sheboygan brat festival every year. My grandparents lived there so we would plan a visit at that time of year. My parents would always stop at Luedke's meat market and buy some fresh brats to take home. They were the best.

There is a very well known shop called Meisfields Meat in Sheboygan that has a brat that tastes exactly like this. You won't regret trying it.

post #69 of 69
Quote:
Originally Posted by Woodcutter View Post
 

There is a very well known shop called Meisfields Meat in Sheboygan that has a brat that tastes exactly like this. You won't regret trying it.

Thanks Woodcutter. If I ever get up that way again (now living in PA) I will check them out. Sadly Luedke's is no longer in business.

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