Best Brat Recipe....

[indaswamp]

I'm looking for the best authentic brat recipe you got....no pre packaged seasonings, I want to mix it up from scratch....

What ya got?

 

[PolishDeli]

Here are two:

Rheinische Bratwurst
Pork shoulder 1000g
Salt 18g
White pepper 2.0g
Cardamom 0.25g
Mace 0.5g
cold water 100g

Grind pork through 6 mm plate.
Mix pork with spices.
Stuff into 32-36 mm hog casings make 4inch links.
Pan fry or grill

Bratwurst
Pork shoulder 700 g
veal 300 g

salt 18 g
white pepper 3.0 g
marjoram, dry 1.0 g
caraway 1.0 g
nutmeg 1.0 g
ground ginger 0.5 g
egg whites 2
cold water 100 g

Grind meat 3 mm plate
Whisk the eggs.
Mix it all together.
Stuff into 32-36 mm hog casings make 4inch links.
Pan fry or grill

 

[indaswamp]

Thank you for posting. Are these two recipes that you personally use and like?

 

[PolishDeli]

I’ve made these, they are good.
Pan fried with scrambled eggs for breakfast/brunch or grilled on a bun with sauerkraut (+ obligatory beer) for late lunch or dinner.

However, I did not invent or reverse engineer those recipes. I got them from https://www.meatsandsausages.com/sausage-recipes
(Probably the mother-load of sausage recipes)

For what it’s worth, I use powdered ginger not freshly grated.
Also, the original recipe for Rheinische calls for a 10mm grind plate. I find that’s too coarse.

 

[chopsaw]

For what it’s worth, I use powdered ginger not freshly grated.

Powdered ginger in sausage is fantastic .

 

[bill ace 350]

Here are two:

Rheinische Bratwurst
Pork shoulder 1000g
Salt 18g
White pepper 2.0g
Cardamom 0.25g
Mace 0.5g
cold water 100g

Grind pork through 6 mm plate.
Mix pork with spices.
Stuff into 32-36 mm hog casings make 4inch links.
Pan fry or grill

Bratwurst
Pork shoulder 700 g
veal 300 g

salt 18 g
white pepper 3.0 g
marjoram, dry 1.0 g
caraway 1.0 g
nutmeg 1.0 g
ground ginger 0.5 g
egg whites 2
cold water 100 g

Grind meat 3 mm plate
Whisk the eggs.
Mix it all together.
Stuff into 32-36 mm hog casings make 4inch links.
Pan fry or grill

The 2nd recipe looks good.

Dziekuje bardzo!
Smacznego!

 

[casmurf]

I'm looking for the best authentic brat recipe you got....no pre packaged seasonings, I want to mix it up from scratch....

What ya got?

Do a search for Shooter Ricks Attitude Brats. It seems to be a popular recipe!!

 

[smokininthegarden]

Here is what I make, just a recipe I made up off the cuff a few years ago and have been tweeking it ever since .
So for authenticity? Anyways, I like it.

3# ground pork butt
1/2 pint heavy cream
2 large eggs
1 1/2 tsp white sugar
1 1/2 tsp black pepper
3/4 tsp nutmeg
2 1/2 tsp coriander
1 1/2 tsp mace
1 1/2 tsp celery seed
1/2 tsp ginger
4 tsp salt
Phosphate and binders of your choice.

I also make what I call carawurst which is basically the same recipe
with a TBL of caraway seed added. Gives the sausage a very nice flavor.

Cal

 

[indaswamp]

Thanks for posting the recipe smokininthegarden...

 

[Polka]

Howdy
Here is our favorite. It seems authentic to us.
Hope this helps you find what you need!

German BRATWURST

5 # Pork Shoulder or Butt -- the original meat for these.
(Any sausage meat, or combo of meats, at 80/20 ratio lean to fat works. Some go for 70/30 ratio of lean to fat. I use all beef brisket, or all chicken thighs skin and fat on. But, that is just me and my family.)

Spice profile:
3 TBSP SALT
1 TBSP SUGAR
2 TSP BLACK PEPPER
2 TSP ONION POWDER
2 TSP GARLIC POWDER
2 TSP GINGER
2 TSP MARJORAM
1 TSP MACE
1 TSP CARAWAY SEED, GROUND
1 TSP CORIANDER
1 TSP CARDAMOM
1/4 TSP ALLSPICE

2 EGGS
1 CUP HEAVY CREAM
20 DROPS LEMON EXTRACT

Grind as fine as you can, or emulsify.
Add all the remaining ingredients, and mix thoroughly until very sticky.

Stuff into your favorite casing. 32mm is common. Smaller and larger are okay.
Bratwurst is usually fresh, not smoked.
When ready, simmer/poach them however you wish, then brown in skillet or on grill.

 

[indaswamp]

Thank You Polka...I like the idea with chicken thighs and leaving the skin on...

 

[Polka]

The spice profile is what sets these apart from Wisc and other brats in that these taste more like the european types.

Yeah. Chicken makes excellent sausage, I think. Price is quite good most of the year. Last I bought, I gave 0.77 pound for thighs makes it a great bargain too. Not as authentic mouth feel, I suppose, or to purists, but mighty fine tasting sausage none the less.

Glad to share.
Take care
Happy Stuffin

R

 

[indaswamp]

The spice profile is what sets these apart from Wisc and other brats in that these taste more like the european types.

Yeah. Chicken makes excellent sausage, I think. Price is quite good most of the year. Last I bought, I gave 0.77 pound for thighs makes it a great bargain too. Not as authentic mouth feel, I suppose, or to purists, but mighty fine tasting sausage none the less.

Glad to share.
Take care
Happy Stuffin

R

I can get a 75# box of pork miscuts and scraps for $0.55~0.70/lb.
Might have to trim through some of it for bones and glands, but it's a great deal for sausage making. It runs 70/30 to 60/40.....lean to fat ratio.

 

[Polka]

One other thing about chicken for sausage -- keep your grinder blade and plate clean, sharp, and flat. Skin can have fibers that mess with dull blades and old plates. Emory paper type sanding sheets will help with that. Cranky Buzzard's videos were good for me. I bought a harbor freight meat grinder that I've used for a couple of years without any trouble. But I keep my blades sharp, and plates flat. Certainly can't hurt!

Take care
Rex

 

[Homers1951]

Look up Colberg Bratwurst. It was developed in the Colburg area of Germany. I am in Germany right now and do not have access to my recipes. Best brat I have made. H

 

[Blue Ridge]

Look up Colberg Bratwurst. It was developed in the Colburg area of Germany. I am in Germany right now and do not have access to my recipes. Best brat I have made. H

Here is my Brat recipe for Wisconsin Brats
Sheboygan Brats

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

 

[indaswamp]

Look up Colberg Bratwurst. It was developed in the Colburg area of Germany. I am in Germany right now and do not have access to my recipes. Best brat I have made. H

Thanks for posting Homers1951

 

[indaswamp]

Here is my Brat recipe for Wisconsin Brats
Sheboygan Brats

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

Looks good Blue Ridge, thanks for posting.

 

[Polka]

Hey -- Here is a Coburger Brat I copied and pasted from the internet several years ago. Sorry I didn't record where / who I copied from to give proper credit to.

Coburger Bratwurst Recipe

Fatty pork (see below)

For every 2 kg of ground meat:
32 g salt
6 g white pepper
4 g mace
4 g ginger (powder)
4 g lemon zest
4 g caraway
1 egg

30-36 mm hog casings

The meat must not be too lean. The overall fat content of the sausage should be 25-35 percent according to the Coburg Sausagemakers' Guild Association, i.e. fattier than most other sausages(?). I use 100% belly, which according to my reference tables contains around 25-30% fat.

Method

Trim, cut, chill and grind the meat on a coarse plate (8 mm/3/8"). Weigh and measure the salt and spices according to above. Grind the spices finely. Mix the meat, eggs, spices and salt and knead thoroughly to liberate myosin (until it gets sticky). Stuff loosely and tie in 30-35 cm/1 ft lengths. Keep refrigerated for 48-72 hours (to let the flavours bloom) before consumption or freezing.

Serve fried or barbecued. The traditional way is barbecued over an open fire of pine cones and served in a bun with or without mustard (opinions in Coburg diverge on this point).