10# of Brats....

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indaswamp

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Apr 27, 2017
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South Louisiana-Yes, it is HOT
Made these tonight...
IMG_20211027_125345204.jpg

I pulled out a 3.5kg. bag of pork from the pig I butchered last February. Since the fat is crap for making salami, I'm making fresh sausages with it. I added the remainder of the trim from the Berkshire leg I bought along with 1# of Berk Fat. Ate what was leftover in the stuffer hopper and tube for supper. fried a patty and made a sandwich...good brats.
 
They sure look good, what do you guess the lean to fat ratio is?
Any chance you want to share the recipe?
 
This batch, lean to fat...between 16-20% guessing. I added 1# of back fat and the meat had some fat in it as it was a lot of shoulder. I got this recipe from my butcher buddy in Michigan that raises pigs. He raises Magalista X Tamworth cross so always has a lot of fat on hand! LOL!
I used pork trim and shoulder with back fat.

Brats

10# Pork:
5# Belly
5# Loin
About 70/30 meat to fat

68g. salt (1.5%)
1 TBSP white pepper fine grind
1 TBSP ground Mace
1 tsp. dried ground ginger
1 TBSP ground nutmeg
3 Turkey or Duck eggs (or 6 yard chicken eggs), lightly beaten
2 cups heavy cream
1/4 cup high heat NFDM powder; whisk lightly into cream

Grind meat thru 12mm plate, rechill to 30-32*F and regrind thru 4.5mm plate; 35mm hog casing, 6" links.
 
Tip for new people...
When making fresh sausages that you will twist into links, you can check as you are stuffing to see that you are not over stuffing the links. You should be able to easily pinch the sausage 3/4 the way through fairly easily. If it is any tighter than that, it is too tight. Lighten up on your hand pressure holding the casing on the horn until you can squeeze the right amount on the casing. You can check often as you stuff until you get a feel for it.
 
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Looks likes nice batch o' Brats. Thanks for the recipe...JJ
 
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Tip for new people...
When making fresh sausages that you will twist into links, you can check as you are stuffing to see that you are not over stuffing the links. You should be able to easily pinch the sausage 3/4 the way through fairly easily. If it is any tighter than that, it is too tight. Lighten up on your hand pressure holding the casing on the horn until you can squeeze the right amount on the casing. You can check often as you stuff until you get a feel for it.

Thanks for the tip, getting ready to try to make some brats and hot links soon.
 
Looks likes nice batch o' Brats. Thanks for the recipe...JJ
Thanks! No problem Jimmyj!

Nice work............. :emoji_thumbsup:

Boykjo
Thanks Boykjo!

Nice looking brats! I’ll eat one for breakfast for sure!
Thanks xray! I did! The very next day!!

Good looking brats!
Thanks for posting the recipe!
Al
Thanks Al!
No problem...it's a great recipe!

Nice job Indi and thanks for the tips.

Warren
Thanks Warren...

Perfect!!
As usual !
Like.

Bear
Thanks Bear!

Thanks for the tip, getting ready to try to make some brats and hot links soon.
No problem crpngdth.. Post it up when you make 'em!
 
Woke up to check on the progress of the Finocchiona salami fermenting. Took some time to transfer this Brat recipe on a percentage basis. I will be making a run of brats this week with the trim from making salami.


Brats

1kg. Pork:
500g. Belly
500g. Loin
About 70/30 meat to fat

15g. salt (1.5%)
1.78g. white pepper fine grind (0.178%)
1.41g. ground Mace (0.141%)
0.44g. dried ground ginger (0.044%)
1.3g. ground nutmeg (0.13%)
1 yard chicken eggs, lightly beaten (or 1 duck egg per 2 kilos, or 1 turkey egg per 3 kilos)
104mL heavy cream
5.28g. high heat NFDM powder; whisk lightly into cream (2.4%)

Grind meat thru 12mm plate, rechill to 30-32*F and regrind thru 4.5mm plate; 35mm hog casing, 6" links.

*edit- forgot to ratio the numbers out to 1000grams....fixed it now.
 
Last edited:
Looks good. You make a lot of sausage :emoji_laughing:
 
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Reactions: bauchjw
Looks good. You make a lot of sausage :emoji_laughing:
LOL! Picked up some more butts today...last day of the sale. Went to my butcher to pick up some good fat, more salami on deck and I am out of Italian Sausage so I'll be making some more Calabrian Fresh Italian with the trim..
 
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