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.
Kevin
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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.
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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.
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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.
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.
Kevin
---------------------------------------------------------------------------------------
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.
