Search results for query: *

*Wife... Not wide . Hope she doesn't see that Lol

I think they turned out great. The smoke was the first thing I tasted, but the bratwurst flavor came through well at the end. The wide was pleased with them as well. The texture was very good too. I'll have to make a larger batch next time. My andouille was on point too. Thanks for the input

I plan on making a 5lb test batch Wednesday when I make my Andouille. I'd hate to make a large batch and it turn out terrible.

All recipes I've found for bratwurst are for raw uncured sausage. Does anyone have any experience with adding cure #1 and smoking them? I've got some seasoning blend from Sausagemaker I'm wanting to try, but prefer a smoked and cured product. Does the smoke take away from the traditional brat...

I prefer 20% bacon ends in my burger. I don't even salt when grilling them. Just a little coarse ground black pepper. Wonderful stuff.