Following up on my previous post "These Brats are the WURST!", I got a few tips on other recipes to try.
tallbm
suggested that I pick up LEM's Brat Seasoning and
jcam222
put forward
Polka
's recipe. Last night I got around to grinding up a pork shoulder roast after trimming away all the soft mushy fat. I mixed up the LEM seasoning as recommended by
tallbm
to 27.3g per pound as well as
Polka
's recipe. The grind was divided into 1kg each, seasoned and into the fridge to sit overnight.
The next morning I got up, mixed in the egg and cream for Polka's recipe, and 100g water for LEM. Stuffed into 29-32mm hog casings. Polka on the left, LEM on the right.
Dropped one of each into a small pan for a beer and onion simmer like we do with the recipe we use.
About 15 minutes later they were on the grill getting some color.
Ready for hoagie rolls, mustard and onions. Again, Polka's on the left, LEM on the right.
Final tasting! Dropped two into buns, cut them in half so my wife and I could try a bit of each. Polka on the left, LEM on the right.
Final results:
Polka recipe - has a similar flavor profile to the recipe that I've been using, though it's a bit toned down, if you will. My wife didn't mind it, but prefers the recipe I've been using. I didn't mind it, but prefer the recipe I use a touch more. I don't use cream and eggs in my recipe and frankly I'm not sure if I would notice a difference over simply adding water.
LEM - Pretty simple to use. Measure it out, add it to the ground meat. Mix. Stuff. Links looked great. Unfortunately this was far too salty for my wife. She mentioned that all she could taste was salt and pepper. I didn't find it as salty as she described, but it did leave a weird tingling in my mouth. I found this to be the mildest flavor profile of the three recipes that I've used.
Three recipes down, lord only knows how many more to try...
tallbm
suggested that I pick up LEM's Brat Seasoning and
jcam222
put forward
Polka
's recipe. Last night I got around to grinding up a pork shoulder roast after trimming away all the soft mushy fat. I mixed up the LEM seasoning as recommended by
tallbm
to 27.3g per pound as well as
Polka
's recipe. The grind was divided into 1kg each, seasoned and into the fridge to sit overnight.
The next morning I got up, mixed in the egg and cream for Polka's recipe, and 100g water for LEM. Stuffed into 29-32mm hog casings. Polka on the left, LEM on the right.
Dropped one of each into a small pan for a beer and onion simmer like we do with the recipe we use.
About 15 minutes later they were on the grill getting some color.
Ready for hoagie rolls, mustard and onions. Again, Polka's on the left, LEM on the right.
Final tasting! Dropped two into buns, cut them in half so my wife and I could try a bit of each. Polka on the left, LEM on the right.
Final results:
Polka recipe - has a similar flavor profile to the recipe that I've been using, though it's a bit toned down, if you will. My wife didn't mind it, but prefers the recipe I've been using. I didn't mind it, but prefer the recipe I use a touch more. I don't use cream and eggs in my recipe and frankly I'm not sure if I would notice a difference over simply adding water.
LEM - Pretty simple to use. Measure it out, add it to the ground meat. Mix. Stuff. Links looked great. Unfortunately this was far too salty for my wife. She mentioned that all she could taste was salt and pepper. I didn't find it as salty as she described, but it did leave a weird tingling in my mouth. I found this to be the mildest flavor profile of the three recipes that I've used.
Three recipes down, lord only knows how many more to try...
