I agree with Diesel. I mentioned the smoked sausage because he was smoking his fresh sausage. IMHO brats are best either grilled, fried, or cooked with sauerkraut.
You can always hot smoke brats with inderect heat. I love them smoked at 225 for A couple hours and steamed in Beer and Onions. MMMMMMM!!!!! Best of both worlds if you ask me.
Been kind of busy lately, but I'll be taking another shot at brats very soon. I'll post pics, but after reading some of the comments on here, I think I'll grill them, rather than smoke. So hopefully very soon.
I will have to try this recipe. I remember growing up we would always go to the Sheboygan brat festival every year. My grandparents lived there so we would plan a visit at that time of year. My parents would always stop at Luedke's meat market and buy some fresh brats to take home. They were the best.
Here is a good recipe but it is a pork only recipe. I have used only straight pork butt (5lbs not trimmed) and this turns out really well.
Wisconsin Brat Very good recipe *****
5 lbs.
- 4 pounds pork shoulder, cut into 1-inch cubes and stored in the freezer for 30 minutes
- 1 pound Pork back fat, chopped and stored in the freezer for 30 minutes
- 3 tablespoons kosher salt
- 1 tablespoon sugar
- 1 1/2 teaspoons grated nutmeg
- 1/2 teaspoon coriander
- 1/4 teaspoon celery seed
- 2 teaspoons ground black pepper
- 1/8 teaspoon ground marjoram
- 1 1/2 teaspoons dried ginger
There is a very well known shop called Meisfields Meat in Sheboygan that has a brat that tastes exactly like this. You won't regret trying it.I will have to try this recipe. I remember growing up we would always go to the Sheboygan brat festival every year. My grandparents lived there so we would plan a visit at that time of year. My parents would always stop at Luedke's meat market and buy some fresh brats to take home. They were the best.
Here is a good recipe but it is a pork only recipe. I have used only straight pork butt (5lbs not trimmed) and this turns out really well.
Wisconsin Brat Very good recipe *****
5 lbs.
- 4 pounds pork shoulder, cut into 1-inch cubes and stored in the freezer for 30 minutes
- 1 pound Pork back fat, chopped and stored in the freezer for 30 minutes
- 3 tablespoons kosher salt
- 1 tablespoon sugar
- 1 1/2 teaspoons grated nutmeg
- 1/2 teaspoon coriander
- 1/4 teaspoon celery seed
- 2 teaspoons ground black pepper
- 1/8 teaspoon ground marjoram
- 1 1/2 teaspoons dried ginger
Thanks Woodcutter. If I ever get up that way again (now living in PA) I will check them out. Sadly Luedke's is no longer in business.
There is a very well known shop called Meisfields Meat in Sheboygan that has a brat that tastes exactly like this. You won't regret trying it.