Discussion in 'Sausage' started by dukeburger, Jul 7, 2016.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    Had some time off lately and it's been a while since I've run my grinder, so it was time to make some bratwurst for some summer BBQ freezer stash. Had 5lbs of cubed up pork butt in the freezer ready to go and some leftover 32mm collagen casing leftover from my Texas links this winter.

    Followed Chef Willie's recipe for the most part. (Giving credit where it's due):

    4lbs cubed pork butt

    1lb brisket fat
    1 tablespoon kosher salt
    2 teaspoons ground white pepper
    1 teaspoon dried marjoram flakes
    1/2 teaspoon ground caraway seed
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground allspice
    1/4 teaspoon ground ginger
    1 teaspoon garlic powder

    5 teaspoons Morton TenderQuick

    1 cup milk

    Dissolved all dry ingredients in the cup of milk and mixed in with ground pork and fat (ran once through fine plate). Let sit overnight in the refridge. Next day stuffed into 32mm casing and froze immediately for packing. Took 4 out for dinner tonight.

    Note: Since these are callogen casings, I've only ever tied with butcher twine to create links. This time I tried the same linking method I used on my breakfast links and it was surprisingly successful!

    Poured a can of beer into 12" cast iron pan with half a chopped onion and poached brats for an hour on the kettle. Added a couple small chunks of hickory during this time.Then put brats directly over coals to sear each side before serving.

    Final verdict: Holy crap. These brats are incredible and will not last long!!

    Thanks to Chef Willie for sharing the recipe!

    Last edited: Jul 7, 2016
    driedstick, smokinal, disco and 7 others like this.
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice! You even got all Fancy with the triple link...JJ [​IMG]
  3. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks JJ! Triple link is the only way I've learned so far and works quite well on the collagen casing when done carefully!

    Thanks for the points!
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job, DB!!

    Those are some good looking brats!


  5. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Nice bratts Duke, you got me thinkin I need to do the same.

    Those look delicious!

  6. sauced

    sauced Master of the Pit

    Fantastic looking brats!!! Thanks for sharing!!


  7. hillbilly jim

    hillbilly jim Meat Mopper


    Ya' KILLIN' me!!
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man!!! Nice job = POINTS!!

  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member


  10. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks Al, Chef Willie has a great recipe. Very flavorful, may try with the NFDM next time!
    Thanks John.

    You won't regret it!
    Thanks, much appreciated!
  11. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks Jim!!
    Thanks DS, appreciate it!
    Thanks Case! Bigger batch is in my near future!
  12. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking brats!:drool
  13. bauchjw

    bauchjw Master of the Pit

    Points! Wow do those look amazing! Every bit the mouthwatering as a nice T-Bone!
  14. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks b-one! Tasty tasting too!
  15. dukeburger

    dukeburger Master of the Pit OTBS Member

    Really need to make some more of these and another batch of breakfast sausage.

    Any sausage or snack stick recipe I've tried have come from SMF and they've all been crazy good. Thanks again to those who have shared their recipes, this place is one of a kind!!
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Brilliant brats, Duke!


  17. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thank you, kind sir!!
  18. jeffinn

    jeffinn Fire Starter

    So how do you like the collagen casings? Ive only used them for snack sticks but I recently bought some to try with breakfast sausage. I'm curious about how they compare to hog casings.
  19. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    Great Looking Brats!

    Love the fine grind, the stuffing looks perfect.


    Smoke ON!

    - Jason
  20. dukeburger

    dukeburger Master of the Pit OTBS Member

    They tend to split very easily when cooking. Not much of a "snap" to them either. Now that I've figured out the linking, they are not too bad to work with. 

    They are easy to find so I'll be using them again.
    Thanks Jason, much appreciated!

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