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First time sausage...Brats

post #1 of 15
Thread Starter 

Ok guys, after a few months of reading tons of blogs and forum posts, I made my first sausages this week.  Last week, I ordered 10 different sausage blends from AC Leggs.  I decided to try my hand a both brats and some breakfast patties.  So, I used Leggs Bratwust seasoning and also Leggs #10.

 

I'll try to go through my process and I hope you guys can point out any mistakes or provide any tips/feedback.

 

 

Boston Butt 7.5 lb/ $1.49/lb from the local Food Lion; cubed and semi frozen in the freezer

 

 

 

 

AC Leggs Bratwurst and #10 seasonings.  Kitchen scale $10 off Amazon.

 

 

 

 

Natural Hog casings from PS Seasonings 32mm-35mm.

   -Rinsed salt off

   -Soaked in warm water for 50 minutes

   -Drained and soaked a second time for 40 minutes

 

 

 

 

 

 

Brand new Cabelas Commercial 1/2hp #8 Grinder....$160 (display model)

Set up with coarse plate

 

 

 

 

 

Ran the semi frozen cubes through the coarse plate. 

 

 

 

 

After grinding the the coarse plate, I placed the meat back into the freezer while I cleaned the grinder components.

I then re ran the meat through the grinder, this time using the fine plate....then back into the freezer for the meat and cleaning for the grinder.

 

 

 

 

 

Next, I divided  the finely ground meat.  3.5 lb reserved for brats and 3 lb for breakfast patties.

 

For the brats, I weighed out the correct amount of seasoning and mixed with some ice water.  I then added the mixture to the meat and hand mixed for 2 minutes....then back into the freezer.

 

 

 

 

 

 

 

Putting the casing onto the stuffing tube proved to be the most difficult part of the process!

 

 

 

 

 

Time for stuffing.  Surprising, it went fairly easy.  I do think I will need to invest in a foot control switch and some better stuffing tubes.  Oh yeah, the "bread" trick didn't work too well in getting the last of the meat through the tubes.

 

 

 

 

 

 

 

 

 

One problem... I think I stuffed too much meat into the casing.  It was very difficult to twist into links.

 

 

 

 

 

 

 

Cutting into individual links was also troublesome.  Most links unraveled or split as I cut them.

 

 

 

 

As for taste, I am pleased with the AC Leggs Bratwust seasoning.  It seems to be missing something, though.  For cooking, I poached them in water for 10 minutes (not quiet to a boil) and then placed on the grill.

 

 

 

Anyway.... thanks for reading.

post #2 of 15
1) Natural Hog casings from PS Seasonings 32mm-35mm.
-Rinsed salt off
-Soaked in warm water for 50 minutes
-Drained and soaked a second time for 40 minutes

I rinse and flush my casings. In addition I soak them in ice cold water for an hour or two with a splash of white vinegar in the water. I then repeat the soaking at least 1-2 more times. The addition of the vinegar I found makes the casings a little more tender as well as making them a little nicer to look at. My own preference.


2) Putting the casing onto the stuffing tube proved to be the most difficult part of the process

Did you put water onto the stuffing tube prior to placing the casings on it? The addition of water makes it much easier to load the casings into the tube.


3) As for taste, I am pleased with the AC Leggs Bratwust seasoning.  It seems to be missing something, though.  For cooking, I poached them in water for 10 minutes (not quiet to a boil) and then placed on the grill.


Always make a small sample patty and fry it to see if there are any additions that you would like to add to the mix prior to stuffing.
post #3 of 15
Sorry for some reason the beginning of my reply was left off. Excellent job on your 1st sausage! I'm sure many more will follow.icon14.gif
post #4 of 15

Great looking sausage!     Ibet, before long, you will want a dedicated stuffer.     I hope someone has the answer to the casings coming untwisted when cutting into links.    I have that problem also, but I found that if I link them and then smoke them them, the links stay when cutting.

post #5 of 15

Looks great.   Yes get a stuffer.  Its much easier.  I have a 99 dollar one from Northern tool.   I stuff 17mm casings with it. 

 

Check this tread out.   I always soak my casings for at least 3 days.

post #6 of 15
post #7 of 15

nice links! point! B

post #8 of 15

Excellent job for your first try.

 

As the others said a dedicated stuffer will make life much easier.

 

Points to you!

 

Al

post #9 of 15

I recommend the freeze pack for that grinder,it will help keep the temp down,also look at a regular stuffer.The sausage looks great to keep the links from unraveling tie in between with Butchers string.You can also freeze them as is then cut before vac packing.

Richie 

post #10 of 15
Nice job on the Brats!
If you refrigerate them overnight after twisting them into links they'll stay together much better and are alot easier to cut apart as they will have firmed up.
post #11 of 15
Thread Starter 
Thanks for the comments and tips. I'll try leaving the links together overnight next time before cutting. As for a stuffed, yes, that is on the wish list....maybe father's day.
post #12 of 15

Dang nice job on the first try,, and I will have to say you got a steal on the Grinder!!! Nice score :points:

 

DS

post #13 of 15

Beautiful Brats!

 

Points

 

Disco

post #14 of 15

Brats looks good!

I suggest using the "pre-loaded" casings. I buy mine from Syracuse Casings. Takes me all of two seconds to load my casings onto the stuffing tube.

post #15 of 15
Quote:
Originally Posted by johnnyb54 View Post

1) Natural Hog casings from PS Seasonings 32mm-35mm.
-Rinsed salt off
-Soaked in warm water for 50 minutes
-Drained and soaked a second time for 40 minutes

I rinse and flush my casings. In addition I soak them in ice cold water for an hour or two with a splash of white vinegar in the water. I then repeat the soaking at least 1-2 more times. The addition of the vinegar I found makes the casings a little more tender as well as making them a little nicer to look at. My own preference.


2) Putting the casing onto the stuffing tube proved to be the most difficult part of the process

Did you put water onto the stuffing tube prior to placing the casings on it? The addition of water makes it much easier to load the casings into the tube.


3) As for taste, I am pleased with the AC Leggs Bratwust seasoning.  It seems to be missing something, though.  For cooking, I poached them in water for 10 minutes (not quiet to a boil) and then placed on the grill.


Always make a small sample patty and fry it to see if there are any additions that you would like to add to the mix prior to stuffing.


Try one of the seasonings from PS Seasoning where you got the casings from. Most are very good.

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