10# of Brats....

[bauchjw]

Wow, you are prolific! Those look so amazing and the amount of effort is beyond admirable. Some day, when my life allows a little more bandwidth and kitchen space, I cant wait to start taping into your knowledge!

 

[indaswamp]

Wow, you are prolific! Those look so amazing and the amount of effort is beyond admirable. Some day, when my life allows a little more bandwidth and kitchen space, I cant wait to start taping into your knowledge!

Thanks bauchjw. When I buy double packs of butts for salami, I cut out the large muscles and trim away all sinew, tendons, connective tissue and soft intramuscular fat to have class 1 pork for salami. I make 5kg. batches, which is 11# of meat and fat. Usually do 20-30% fat and use pork fat from my butcher-pastured Berkshire. it's 3.5-4kg. lean class 1 pork and 1-1.5kg. fat. So I only need 7-9# of lean pork. I have found that it is easier just to buy more than I need, trim out some of the easy muscles for class 1, and use the rest to make fresh sausages...and I am out of Italian fresh so It's Calabrian Sopressata and Calabrian fresh Italian sausage on deck.

 

[Sven Svensson]

Wow! Brats are in my top 3 sausages.

So, what do the turkey/duck eggs do to the sausage? And why not standard chicken eggs?

 

[indaswamp]

turkey and duck eggs are a richer flavor than chicken eggs....

 

[indaswamp]

But if all you can get are chicken eggs, I recommend yard eggs.....

 

[Sven Svensson]

I've never heard of eggs being used in bratwurst. What do they do the sausage aside from flavor?

 

[indaswamp]

I've never heard of eggs being used in bratwurst. What do they do the sausage aside from flavor?

soluble protein for good bind...

 

[Sven Svensson]

Just saw this and thought about this post.