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Made DISCO's Chicken and Pork Brats

post #1 of 16
Thread Starter 

Had to make DIsco's Brats after looking at the recipe and of course his video.  Really enjoy his video's.  I made 10 pounds of the brat links.  I was planning to use the smoker and had everything ready to go and I get the "Can you take care of the grand kids for a few hours call".  So when I can't use the smoker the oven get's used.  I was at first going to make them fresh but changed my mind just to be different.  I will make them fresh soon because this time of the year I pretty much make fresh stuff most of the time.  That grill get's a workout for sure.


Here is the recipe from Disco.  The only changes I made was that I added powdered milk and cure to the mix.  Here is DIsco's recipe as he had it:


3 pounds pork Butt

2 pounds chicken thighs 

2 T Kosher salt

1 1/2 tsp sugar

2 tsp black pepper

2 tsp nutmeg

1 tsp marjoram

1 tsp ground ginger

2 tsp ground mace


[ for this 5 pound batch I added 1 cup powdered dry milk and 1 tsp cure #1,  and 3/4 cup water] I made it to smoke.  If you are going to make it fresh I would still add the water and dry powdered milk but you could skip the cure].


Here are some pic's



Took the bone's out of the thigh's, and ground the meat and the skin. I saved the bones for soup stock.  Pork and chicken were ground once through a medium plate.


Sprinkled the powdered milk over the ground meat.  Then I mixed the seasonings and the cure in the water.  Poured the seasonings,cure and water over the mix and mixed everything up good until I got a nice sticky texture.


Everything is all mixed up well and ready to go into the fridge for the night so the seasonings and cure can meld.


One of my favorite things about making sausage.  The test patty.


That cure gives that mix some great color.


First few links get ready for the jerky rack.


Had the oven at 225 deg and pulled the links with an internal of 165.  Having chicken in there i kept them in a little longer.  Gave them a cold bath in my sink and set them out to dry and cool off more.  Then in the fridge for a overnight stay to bloom some more.  To be packed the next day.  


They were real good.  After I was done I remembered that I did not add any garlic to it.  The recipe does not call for garlic but it didn't need it anyway.  I just have a habit of adding garlic to almost every sausage I make.  Garlic is kind of like bacon, cant hurt a thing.  Thank you DIsco for a keeper recipe.  The kid's loved them.  They dont care for the spicy stuff yet, and this one was a hit with them.  Reinhard

post #2 of 16

I am honoured that a great sausage maker like you tried my recipe, Reinhard. I particularly like the idea of curing it and will have to give that a try!





post #3 of 16

post #4 of 16

now that's a beauty of a sausage.....plump, juicy and I'd hit 2 at least.....good job....Willie

post #5 of 16
Thread Starter 

HA HA!!  Thanks guy's.  Disco, often times when I look at a recipe, the ingredients tell me right away that there is flavor there or not even close.  Your's told me that there was flavor there, and the recipe sure had that.  Thanks again for posting the recipe.  Reinhard.

post #6 of 16
This is on my long list of smokes I'm gonna do someday...

Great looking sausage! Points...
post #7 of 16

texas.gif   Glad it turned out



post #8 of 16

Looks good guys!

post #9 of 16

RH, Nice looking sausage!

post #10 of 16

Dang it Reinhard that looks great

post #11 of 16
Great looking Sausages!
post #12 of 16
Thread Starter 

Thanks again everyone.  Really appreciate it from all the sausage heads on here.  Reinhard

post #13 of 16
Great looking brats Reinhard.... icon14.gif
post #14 of 16
Looks awesome.

Points for you.
post #15 of 16

Great job Reinhard!

post #16 of 16

Nice looking brats! I'm with you on the test frying being one of the best parts of sausage making.

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