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Extra Brat Meat

post #1 of 17
Thread Starter 

I made brats and ran out of casings. I have about 4lbs of meat left over. Any ideas of what I should do with it? 

 

I thought about using that meat to make a fatty.

post #2 of 17
You could do that. Or shape into patties and have brat burgers. You could freeze the patties and use as needed.
post #3 of 17
Brat burgers sound awesome.
post #4 of 17

Brat meat in bulk has many uses, how about a fatty or two ?

post #5 of 17
Brat meatballs with spatzel and braised red cabbage

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Form the mixture around a skewer and grill

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Brat Chili

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Brat, cheddar and ale soup with pretzel croutons

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Stuffed chicken breast with brat stuffing

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Send to me to make things with biggrin.gif
post #6 of 17
Quote:
Originally Posted by duresk View Post

 

I thought about using that meat to make a fatty.


I posted here about an experiment using brat meat to make a fattie. It has become my first choice, try it I bet you'll like it.

post #7 of 17
I once made a deep dish Chicago style pizza using leftover bratwurst as the sausage layer. It was pretty tasty. Had I planned a little better I might've used caramelized onions and a mustard based sauce and maybe some smoked mozzarella to make it even more "authentic".
post #8 of 17
I made Kielbasa a couple days ago..... Rolled "Kielbasa Balls" and threw them in the smoker with the sausage... Came out really good...

Try some of those along with a fatty.... I think they would be really good in spaghetti...


post #9 of 17
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

I made Kielbasa a couple days ago..... Rolled "Kielbasa Balls" and threw them in the smoker with the sausage... Came out really good...

Try some of those along with a fatty.... I think they would be really good in spaghetti...


 

That is a good idea. When my family gets together to make kielbasa, we always about 10 extra pounds and cook in the oven. So good!

post #10 of 17
Thread Starter 

I think I am going to go with making a fatty. I haven't made a fatty and I am excited to try it. I am hoping tomorrow, but it will depend if I can kick this stomach bug by then. 

post #11 of 17
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post

I once made a deep dish Chicago style pizza using leftover bratwurst as the sausage layer. It was pretty tasty. Had I planned a little better I might've used caramelized onions and a mustard based sauce and maybe some smoked mozzarella to make it even more "authentic".

This does sound good for another time. Do you have a recipe for the Chicago style pizza? Are you allowed to share it? :)

post #12 of 17
It's just a deep dish pizza, no real recipe involved. I think I looked on YouTube at a few videos to see how the parts all went together. It's basically crust, sauce, meat, crust, sauce, cheese and then whatever other toppings you want.
post #13 of 17

I know some people think it is not sausage unless it is in a casing.

 

Might not be the traditional Brat.  But to me it is still good sausage.

 

Good luck and good smoking.

post #14 of 17
Thread Starter 

I ended up making a fatty out of it. I will upload the photos when I get the transferred to my computer. It was tasty!

post #15 of 17
Thread Starter 

It turned out really well. I have enough brat meat to do one more of these. That is probably what I will do with it. :)

post #16 of 17
Stuff with some sauerkraut and serve with some spatzel
post #17 of 17
Thread Starter 

I can't believe I didn't think to stuff it with sauerkraut. That is pure genius. I will do that on the next smoke. I have a little more meat left. 

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