Need recipe for Brauts.

smokeamotive

Smoking Fanatic

Original poster

Jul 1, 2009

709

15

Lees Summit Mo.

• May 21, 2010

• #1

I am looking for a killer recipe for fresh Brauts. I made some of Shooter Ricks hot Italian suasage, Fabulous!! All my freinds loved it. So now its time to try some brauts. So if anyone has a good recipe it would be greatly appreciated.

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• May 21, 2010

• #2

Check out this link, it has lots of sausage recipes including one for brats.
What I have tried from the site has been fantastic.

http://www.wedlinydomowe.com/sausage-recipes.htm

 

solaryellow

Master of the Pit

SMF Premier Member

Jul 26, 2009

2,893

63

Orlando, FL

• May 21, 2010

• #3

http://home.pacbell.net/lpoli/ Lots of great recipes!

 

hernando

Smoke Blower

Apr 9, 2010

106

10

Denver

• May 21, 2010

• #4

That is a great link. thanks for posting that. I am wannting to try making some sausage of some sort. Never done it before but I sure would love to try.

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• May 21, 2010

• #5

Thought it said "Paco Bell" at first

It's from a movie Poultrygeist.

 

mythmaster

Master of the Pit

SMF Premier Member

Mar 24, 2010

1,256

34

Guthrie, OK

• May 21, 2010

• #6

I LOVE THAT MOVIE!

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• May 21, 2010

• #7

Now both of those links are really good and offer a bunch of really tastey recipes. I would offer the book by Rytec Kutas sausage making and curing meats. It has a bunch of really good recipes to. So you should have alot of recipes for all sorts of different recipes to try along with your brauts you asked for.

 

pandemonium

Master of the Pit

Aug 4, 2009

1,983

14

Florida

• May 22, 2010

• #8

i just ordered that movie on netflix im a big troma fan too

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• May 22, 2010

• #9

HA!

I didn't think anyone else would have known what that was from.
Such a great flick and such great songs!
You can currently watch it on HULU in their movie section, Cannibal! The Musical is in there as well as Class of Nuke 'Em High and Surf Nazis Must Die

Sorry about the thread jacking

 

rcrjacob

Newbie

Sep 3, 2007

1

10

• May 29, 2010

• #10

Bratwurst  - Makes 5 lbs. 5 lbs. ground meat  (80% lean to 20% fat) 2 tbsp. table salt 1 tsp. mace 1/2 tsp. nutmeg 1/2 tsp. white pepper 1 tsp. allspice 1 cup non-fat-dry milk 1/2 cup water 1. Combine the ground meat with all ingredients, mix/knead well.  Taste test by cooking a small thin patty. Taste test by frying a small thin patty.  Add more spices if needed at this time and remix.  Taste test again if you feel it's necessary. 2. For bulk sausage simply form patties or stuff into poly meat bags.  Refrigerate up to a week or freeze until needed. 3. For bratwurst links load the freshly mixed meat into your  Sausage Stuffer  and attach the 3/4" sausage tube. 4. If you are using casings slide a 33MM to 36MM hog casing or a 32MM collagen sausage casing  onto the sausage tube. 5. Do not refrigerate the bratwurst mixture before you stuff it into the sausage casing as the meat will "set up" and put undo stress on your sausage stuffer.  Stuff the seasoned ground meat into the sausage casing. The casing should be full but not full enough to burst when you begin to form links. The more you operate the sausage stuffer the easier it becomes to determine the proper fullness. With practice you will be stuffing sausage casings  like a pro. The rule of thumb "practice makes perfect" applies here. 6. To form bratwurst links press your forefinger and thumb together to make a slight indent in the casing about every six inches.  Twist 3 or 4 turns, repeat the process for the next link, only twist 3 or 4 turns in the opposite direction. Refrigerate the bratwurst links up to a week or freeze up to 6 months. 7. Do not refrigerate the bratwurst mixture before it goes through the extruding process.  If you are using the jerky maker adaptor with the skinless sausage insert simply extrude the bratwurst links according to the Dakotah instructions. 8. Bake, fry, grill or broil the bratwurst links in usual manner until they are they are fully cooked

 

Last edited by a moderator: Jul 26, 2010

alelover

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OTBS Member

Jul 9, 2010

4,882

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Concord, NC, near Mt. Pleasant, 2 houses past the

• Jul 26, 2010

• #11

Here is a recipe I came up with. 3rd batch. Been tweaking it each batch. This one came out really good. I think it could use about another 1/2 pound of fat though. I don't have a separate sausage stuffer so I send it through the grinder twice. First grind is very coarse. Second grind I use the medium plate. Keep the ingredients very cold. I use natural hog casings.

6 pounds pork butt, cubed
2 pounds veal, cubed

1 pound pork fat
2 cups heavy cream (Ice cold)
1 teaspoon mace

2 teaspoons nutmeg

2 teaspoons fresh ginger

1 teaspoon dried marjoram

1 teaspoon celery seed

1 teaspoon paprika

1 Tablespoon dried parsley

1 Tablespoon onion powder

2 teaspoons ground black pepper
3 Tablespoons Kosher salt

The finished product.

 

Last edited: Aug 2, 2010

• 

Reactions: rstr hunter

danderson3399

Newbie

Jul 5, 2010

22

10

South Florida

• Aug 13, 2010

• #12

Keeper.

 

dforbes

Meat Mopper

Feb 18, 2008

240

11

• Aug 13, 2010

• #13

nice looking brats

 

ak1

Master of the Pit

OTBS Member

Feb 23, 2010

2,373

75

Stoney Creek, Ontario, Canada

• Aug 13, 2010

• #14

I would so eat those!!! You definitely get points!

 

alelover

Master of the Pit

OTBS Member

Jul 9, 2010

4,882

169

Concord, NC, near Mt. Pleasant, 2 houses past the

• Aug 13, 2010

• #15

Thanks. They came out pretty good. They still seem to have not enough of something and too much of something else. Haven't figured out what yet.

 

dforbes

Meat Mopper

Feb 18, 2008

240

11

• Aug 13, 2010

• #16

alelover said:

Thanks. They came out pretty good. They still seem to have not enough of soTmething and too much of something else. Haven't figured out what yet.

Click to expand...

the recipe looks really good. I was surprised that it didn't have any garlic powder in it, but I put garlic in everything. Looks like a good starter recipe, gonna give it a try and add garlic. Then I will adjust from there.

 

 

alelover

Master of the Pit

OTBS Member

Jul 9, 2010

4,882

169

Concord, NC, near Mt. Pleasant, 2 houses past the

• Aug 13, 2010

• #17

I put garlic in everything too. Crap. Maybe that's what's missing. I'm not real big on salt so you may need to add a little more depending on your taste.

 

Last edited: Aug 13, 2010

ak1

Master of the Pit

OTBS Member

Feb 23, 2010

2,373

75

Stoney Creek, Ontario, Canada

• Aug 13, 2010

• #18

What I've done a few times is grilled the brats,  but thrown a bunch of pinecones on the fire. It's a method that is popular in parts of Germany, The smoke of the pine cones imparts a rather unique flavour to the sausage. It's hard to describe, it's slightly resiny, but once you put on the mustard and other goodies it just mellows out...It's a flavour that doesn't sound good if you try to describe it, but it is a taste that works IMO, when you try it.

 

danderson3399

Newbie

Jul 5, 2010

22

10

South Florida

• Aug 13, 2010

• #19

Do you guys think this recipe would work if I subded the veal with venison plus a little fat?  I got a freezer of wild boar and venison that needs thinning.  Any input would be appreciated.

 

dforbes

Meat Mopper

Feb 18, 2008

240

11

• Aug 13, 2010

• #20

danderson3399 said:

Do you guys think this recipe would work if I subded the veal with venison plus a little fat?  I got a freezer of wild boar and venison that needs thinning.  Any input would be appreciated.

Click to expand...

I think it would work just fine. Let us know how it turns out.