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Need recipe for Brauts. - Page 2

post #21 of 33
Quote:
Originally Posted by danderson3399 View Post

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 appre ciated.

I'd be more than willing to be a a taste tester Thing is those sausages would not technically be Bratwurst. They would be damn tasty, but not Bratwurst.

post #22 of 33
Quote:
Originally Posted by AK1 View Post



I'd be more than willing to be a a taste tester Thing is those sausages would not technically be Bratwurst. They would be damn tasty, but not Bratwurst.


I understand.  Just being conservative and not wasting any game.  I will surely try this recipe with proper ingredients in the future

post #23 of 33



I would call them venison bratwurst, which I think would be technically correct. other than that I would call them fantastic

Quote:
Originally Posted by AK1 View Post



I'd be more than willing to be a a taste tester Thing is those sausages would not technically be Bratwurst. They would be damn tasty, but not Bratwurst.

post #24 of 33
Quote:
Originally Posted by dforbes View Post



I would call them venison bratwurst, which I think would be technically correct. other than that I would call them fantastic


 


You are correct. Upon checking the etymology of "bratwurst" it comes from the combination of the german "brat" which means finely chopped meat, with "wurst" which means sausage. There is no specification as too which type of meat should be used.

post #25 of 33

AK1

the important thing is we agree, they will be awsume....

post #26 of 33
Quote:
Originally Posted by dforbes View Post

AK1

the important thing is we agree, they will be awsume....


So I think we should make a trip to Danderson3399's place to help him taste test. What say you!

post #27 of 33

i'm in,. set a date

post #28 of 33
Quote:
Originally Posted by alelover View Post

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.

My only thoughts are what you may heve too much of is the Mace.  Our sausage recipe doesn't use this and I have tried it in various recipes for weiners and such, but think it really doesn't work well for what I want.  They do look great though. 

 

post #29 of 33

I think next time I may cut the mace and put in some garlic. It should've had garlic in the first place. Don't know how I forgot my favorite spice.

post #30 of 33

Those look awesome! I want to try that as soon as I get a decent meat grinder.

post #31 of 33
Quote:
Originally Posted by dforbes View Post

i'm in,. set a date


Whenever he's got a batch ready!

post #32 of 33
Quote:
Originally Posted by AK1 View Post




Whenever he's got a batch ready!

I did a batch over the weekend.  It turned out pretty good.  I have about a pound left .  I do agree that the mace needs reduced and garlic added.  Guys when I run the next batch I will send an invite
 

post #33 of 33
Quote:
Originally Posted by alelover View Post

I think next time I may cut the mace and put in some garlic. It should've had garlic in the first place. Don't know how I forgot my favorite spice.



Im origionally from wisconsin and can still remember wakling into grams place with sausage strung on lines in the living room any how CARAWAY SEED thats what your brats are missing almost all wisconsin brats have that one ingrediant

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