Brats, Bangers & Breakfast Sausages...Oh My!

Discussion in 'Sausage' started by couger78, Jul 4, 2012.

  1. couger78

    couger78 Smoking Fanatic

    I had a request from my sons to make some brats to grill for the 4th of July holiday.

    Since I had a boneless 15lb butt thawed & ready to go, I thought I'd split it up and make several different sausages besides the Brats. So I ground up the butt & divided it up into three large bowls and made three different sausages. 

    I was unable to take many photos this time of the whole process as the wife had the camera to capture the local parades & events around town.

    I was able to take a 'final' shot of the trio: All stuffed...


    All 3 are fairly simple recipes, and got a thumbs-up during the 'tasting portion' (pre-stuffing) from my son.

     Anyways, I was very pleased at how all three came out. None are very difficult to make, but I think you’ll be happy with the results if you decide to give them a try. 



    The 'Jimmy Dean-Style' came about after trying several recipes, trial & error & choosing ingredients that work well in a good breakfast sausage. Previously, I missed the mark on breakfast sausages, but these come pretty close to the Jimmy Dean flavor profile.

    Jimmy Dean-like Breakfast Links

    (makes 5 pounds)

    5 lb pork butt, ground

    36g kosher salt (about 5 tsp)

    1.0 g ground sage  (little over a tsp)

    2g red pepper flakes (add more to your taste)

    2g thyme leaves (little over a tsp)

    3g black pepper (1.5 tsp)

    2.5g ground coriander ( (little over a tsp)

    1 cup cold water

    Optional: 1/3 cup real maple syrup**

    20-24 Sheep casings

    **I find it too sweet & dont add it

    Mix all ingredients; Fry sample & adjust seasonings to taste. Stuff into casings or make into large chub to slice into patties.


    The English Bangers I made were a favorite of my son BEFORE he was diagnosed with celiac two years ago. Most bangers contain some rusk or wheat/gluten filler, so the version I made was GF (gluten-free). Really nice flavor, mild with a nice hint of ginger & sage. 

    GF English Breakfast Bangers

    (makes 5 pounds)

    5 lb pork butt, ground

    2 tbl Kosher Salt (44g)

    2 tsp ground sage

    1.5 tsp white Pepper

    ¾ tsp ground ginger

    ½ tsp Mace

    4 slices bread* (toasted & ground-up in processor)

    1.5 cups water or chicken broth

    32mm Pork casings; tied off into 3-4” lengths.

    * I used gluten-free bread

    Mix all ingredients until a nice sticky paste is formed. Then stuff into casings or make patties.


    These brats are a combination of flavors that work well for a savory sausage that is good for breakfast, lunch or dinner.

    Great with kraut or fried potatoes!

    Cheddar Bratwurst

    (makes 5 pounds)

    5 lb pork butt, ground

    5 tsp Kosher Salt

    5 tsp sugar

    1 Tbl Ground Coriander

    1 Tbl Ground Sage

    1 tsp Paprika

    1 tsp fresh Rosemary, finely chopped (or 2 tsp dried)

    1 tbl Dry Mustard

    1 tsp Black Pepper

    1 tsp Nutmeg

    1 tsp Cayenne (optional)

    8 oz Cheddar cheese, cubed in ¼” pieces

    1 cup cold water

    32mm Pork casings; tied off into 6” lengths.

    Mix all ingredients (except cheese) until a sticky paste forms. Gradually mix in the cheese cubes until they are thoroughly distributed. Stuff into 32mm casings. Grill or fry.
  2. Looks great!!!

  3. kingt36

    kingt36 Meat Mopper

    Looks amazing! Thanks for sharing the recipes!
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Awesome Kevin, thanks for sharing the recipes
  5. bobbygee

    bobbygee Smoke Blower

    They look Magnificent!! And I was looking for a good breakfast sausage recipe.Thanx!
  6. Well done!
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Oh MY.............[​IMG]

  8. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    that looks good.

    copy to my "evernotes" file

  9. sam3

    sam3 Smoking Fanatic

    Excellent job again Kevin. Thanks for the "GF" recipe too, I'm not celiac (yet) and hope never to be. But I do watch out for the Gluten now. Thanks for posting.
  10. They all look great!!!! Thanks for the recipes.
  11. sqwib

    sqwib Smoking Guru OTBS Member

    Very Impressive, Now I know who to go to for sausage making advice.
  12. Looks great!  Thanks for sharing the recipes!
  13. Those look excellent. Like they came off a machine. Nice job.
  14. couger78

    couger78 Smoking Fanatic

    One of the joys for me when making this size batch is having two of my three sons helping out.

    One cranks the stuffer while I size & shape the links; another helps with refilling the stuffer, getting the next casing ready, and constant clean-up. It makes the whole process more efficient and personally, more rewarding. Since they participate, theres' an investment made and with it comes a greater appreciation of the outcome! [​IMG]

  15. billyj571

    billyj571 Smoking Fanatic

    looks Magnificent!
  16. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    looks great and thanks for the recipes.
  17. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Very nice will have to keep the bangers rec my son has the same condition as your boy does. .
  18. scarbelly

    scarbelly Smoking Guru OTBS Member

    Those look awesome - thanks for sharing the recipes 
  19. Those look GREAT.  If you come to England you will find most bangers are around 35% rusk ( unleavened bread ).  Pretty much tasteless.  Yours look way better.  Keep Smokin!
  20. couger78

    couger78 Smoking Fanatic

    Thanks! Those bangers were a big seller!



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