Bratwurst Seasoning HELP!!!

teebob2000 · Feb 6, 2013

SmokinHusker said:
Dan, I too use the Penzey's Bratwurst Seasoning. The pkg states it is a Milwaukee type brat and the ingredients are: White Pepper, Yellow Mustard, Nutmeg and White Onion. Having said that the first time I made them per the pkg instructions and only 4 lbs (3 lbs ground pork butt and 1 lb ground veal). Tasted ok but not what I was looking for, next time I made 4 lbs I upped the seasonings.

Penzey's Modified Brats

4 lbs of meat (3 lbs Ground Pork and 1 lb Ground Veal)

From 1 TBSP per lb to 1 TBSP + 1 tsp per lb

added the following ingredients:

2 tsp Cracked Black Pepper

1/4 tsp Marjoram

1 1/4 tsp Ground Ginger

2 tsp Ground Sage

1 1/4 tsp Rosemary

1 tsp Paprika

1/8 tsp Mace

1/8 tsp Cayenne or 1/2 TBSP Crushed Red Pepper Flakes - this is a matter of personal taste and is definitely optional!

1/4 cup + 1/16 cup Good Beer

Hi Alesia - are your additional ingredients for the entire 4 lbs or is that per lb?

Also, is your LEM #8 the electric grinder? How do you like it?

Thanks!

Tom

smokinhusker · Feb 6, 2013

teebob2000 said:
SmokinHusker said:

Dan, I too use the Penzey's Bratwurst Seasoning. The pkg states it is a Milwaukee type brat and the ingredients are: White Pepper, Yellow Mustard, Nutmeg and White Onion. Having said that the first time I made them per the pkg instructions and only 4 lbs (3 lbs ground pork butt and 1 lb ground veal). Tasted ok but not what I was looking for, next time I made 4 lbs I upped the seasonings.

Penzey's Modified Brats

4 lbs of meat (3 lbs Ground Pork and 1 lb Ground Veal)

From 1 TBSP per lb to 1 TBSP + 1 tsp per lb This is the only ingredient for 1 lb, so I added 5 Tbsp + 1 tsp for 4 lbs

The following are the measurements I used for 4 lbs

added the following ingredients:

2 tsp Cracked Black Pepper

1/4 tsp Marjoram

1 1/4 tsp Ground Ginger

2 tsp Ground Sage

1 1/4 tsp Rosemary

1 tsp Paprika

1/8 tsp Mace

1/8 tsp Cayenne or 1/2 TBSP Crushed Red Pepper Flakes - this is a matter of personal taste and is definitely optional!

1/4 cup + 1/16 cup Good Beer

Click to expand...

Hi Alesia - are your additional ingredients for the entire 4 lbs or is that per lb?

Also, is your LEM #8 the electric grinder? How do you like it?

Thanks!

Tom

Hope that clarifies it for you. Guess I was clear as mud when I typed it up! Yes I have the LEM #8 Big Bite Grinder (1/3 hp) and I have absolutely no complaints with it. I would have gone with the next size smaller but this one was on sale. It takes me longer to prepare the meat for grinding than it does to grind it!

teebob2000 · Feb 6, 2013

I was about to say, "wait, shouldn't that be 4 Tbsp and 4 tsp??"

junkcollector · Feb 10, 2013

DanBono said:
Hi Al If I wanted to make hotdog/frankfruter size bratwurst, what would I need? Would like to put the bratwurst in a frank/hotdog roll.

I was thinking a smaller stuffing tube and casing, am I on the right track.

Thanks Dan

you got it. casings of your choice along with the stuffing tube to match. personally, i use sheep casing on a 3/8 stuffer tube on my stuffer.

danbono · Feb 11, 2013

HI I checked a few websites for a 3/8 stuffing tube, No luck so far..I have a Grizzly 5lb stuffer.

Thanks Dan

diggingdogfarm · Feb 11, 2013

The 3/8" ID stuffing tube that LEM sells is the smallest readily available stuffing tube for that size stuffer.
It's fine for small sheep casings and most small collagen casings.

http://www.lemproducts.com/product/4648/stuffing_tube

~Martin

danbono · Feb 11, 2013

Thanks Martian

danbono · Feb 12, 2013

Hi All tried the Pensey's Bratwurst sausage again today..Kinda of salty for my taste, other wise not bad..Maybe next time try adding some sugar, to tame the saltiness, also may add some Garlic powder to the mix. This time I added 1 tsp of onion powder and 1 tsp of marjoram to the 1 lb mix.

Maybe next time up it too 1 TBs of each.I'll get it right one of these days.

Thanks Dan

danbono · Feb 17, 2013

Hi Al If I wanted to make hot dog/Frankfurter size bratwurst, what would I need? Would like to put the bratwurst in a frank/hot dog roll.

I was thinking a smaller stuffing tube and casing, am I on the right track.

OK So I would need a 3/8" stuffing tube + smaller casings, to make my hot dog size Bratwurst.

I'm also assuming that I need to emulsifly the bratwurst mix or would a couple of fine grinds work just as good?

Thanks Dan

PS First off I have to get the spices right.

junkcollector · Feb 17, 2013

yeah, 3/8 tube and smaller casings.

naw, you don't really need to emulsify the brat for bratdogwursts. if you want a **store bought hotdog consistancy**, then you'd want to emulsify it. i just made a run of bratdogs last nite using chicken, ground it once through the small plate using the KA grinder and stuffed it through my 3/8 tube. figurin on postin thread/pics later.

louie

danbono · Feb 18, 2013

Hi Looking forward to the pic's, and any more info regarding the bratdogswurst.. Recipe? OK I found your thread.

Thanks Dan

junkcollector · Feb 18, 2013

i like to use lpoli's recipe for nurnburg brats. i've mixed it up as instructed, was very heavy on caraway and pepper, so i added 2.5lbs of kraut to the meat i already had mixed. made a perfect krautwurst for us, those i stuffed into hog casings.

the chickenbrat thread i just posted is a mixture of spice packets i wanted to use up and get rid of. turned out good flavor wise. here's a link to some i did back in november.

http://www.smokingmeatforums.com/t/131181/new-batch-of-brat-dogs

biemer19 · Mar 17, 2013

Hey guys,

I live in Wisconsin and am pretty picky when it comes to brats. I have tried a few different recipes online, but the only one that I have made multiple times is the recipe online from the paupered chef. Google that. I use that recipe and just up the black pepper, nutmeg and ginger. To cook them, of course Grill first, then put in beer bath. For 5-6 brats, I use 2 bottles of High Life (or Miller LIte if you can't find High Life), 2-3 cups water, 1/2 stick butter, one small onion sliced. Simmer for 45 minutes before eating. Hope you enjoy

Here is my adjusted recipe.

·         5 pounds Pork Butt

·         3 Tablespoons Salt

·         1 Tablespoon Sugar

·         2 teaspoons grated nutmeg

·         1/2 teaspoon coriander

·         1/4 teaspoon celery seed

·         1 Tablespoon ground black pepper

·         1/8 teaspoon ground marjoram

·         2 teaspoons dried ginger

diggingdogfarm · Mar 18, 2013

Hmmmmm. A family member passed that recipe along to me.

~Martin

Dutch · Mar 18, 2013

Dan, if you want the links to look like hotdogs, then emulsify it, if you want the links to look like brats, then Gind once, mix in the spices by hand and then stuff.

bigbob73 · Mar 18, 2013

+1 on the caraway seed. also needs a touch of ginger.

danbono · May 8, 2013

Hi All I finally got the Bratwurst taste I was looking for. This is what I used,http://www.waltonsinc.com/p-2314-blu...seasoning.aspx
I added 2 TBs of Onion power to the mix for 3 lbs, next time only 1 1/2. The onion taste really hit home.

I also used their Mild Low Salt Italian mix again I added 2 TBs of whole fennel,for 3 lbs next time only 1 1/2 TBs.
Both taste were really good., much better then my previous tries

Thanks Dan
PS I also used their Soy Protein Blend to get my sausage juicer and plump

woodcutter · May 8, 2013

DanBono said:
Hi All I finally got the Bratwurst taste I was looking for. This is what I used,http://www.waltonsinc.com/p-2314-blu...seasoning.aspx
I added 2 TBs of Onion power to the mix for 3 lbs, next time only 1 1/2. The onion taste really hit home.

I also used their Mild Low Salt Italian mix again I added 2 TBs of whole fennel,for 3 lbs next time only 1 1/2 TBs.
Both taste were really good., much better then my previous tries

Thanks Dan
PS I also used their Soy Protein Blend to get my sausage juicer and plump

I added minced onions to the brat recipe on post #33 and really liked it as well.

mickey jay · May 11, 2013

Mixed up a batch of brats from biemer19's recipe above (plus 1/2 cup of non-fat dry milk), and took Woodcutter's advice and added 2 tbs of dried minced onions. Super good. I think I'm going to stick with this one. Made them super size for some serious appetites that were coming over; I think they were a hit. Simmered in Coors Light for 40 mins or so (170 temp when I checked them), then thrown on the grill for a few minutes to brown up, then onto baguettes cut into threes to accommodate the extra size, with a good helping of kraut, peppers, and raw minced onions with brown mustard. Awesome. First time making brats; I'll be making more of these.

WP_001097.jpg

mickey jay
May 11, 2013

Next to some Nathan's hot dogs.

WP_001099.jpg

mickey jay
May 11, 2013

WP_001100.jpg

mickey jay
May 11, 2013

woodcutter · May 11, 2013

Oh yea!!

Bratwurst Seasoning HELP!!!

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