Brats ?

[kit s]

Am about to make some brats.
This is my recipe.


1 Kilo ground pork

Salt (2.%)

Sugar (1%) (white sugar)

Garlic powder (.5%)

Black pepper (.25%)

Red pepper flakes( .3%)

Mustard seeds (.5%)

All spice (.08%)

Nut Meg (.08%)

Sometimes I add beer.
Now to me they are still not quite right.
So what do you think should be added,deleted or leave as is?
Will post some pics when completed.
kit

 

[bregent]

The most obvious thing missing for my taste is caraway. But I make a very different recipe:

• 2.8 (45 oz) lbs lean butt
• 1.2 lb (19.2 oz) lean beef
• 1.25 lbs (20 oz) Pork Fat
• 1.5 tbls plain salt
• 1.5 tbls sugar
• 1.5 tsp black pepper
• 1.5 tsp mace
• 1.5 tsp caraway
• .75 tsp ground ginger
• .75 cup whole milk
• 7.8 grams phosphate (optional)
• 1 tsp dried marjoram

If using phosphate, mix well with milk before adding to other ingredients.

 

[DanMcG]

Bratwurst is basically any fried or grilled fresh sausage so I'd be hard to guess what you're missing in your recipe.

 

[kit s]

Bratwurst is basically any fried or grilled fresh sausage so I'd be hard to guess what you're missing in your recipe.

Gee thought it was a specific kind of sausage.

 

[zwiller]

Bratwurst is basically any fried or grilled fresh sausage so I'd be hard to guess what you're missing in your recipe.

Agreed and I am down the rabbit hole of german brats substyles right now. Which reminds me to ask for your Nurnberger recipe. Very excited that I scored legit Nurnbergers at Aldi so I can now compare to the real deal. Tiny things... Size of a breakfast link or smaller.

That said, from research, there are some common ingredients in most brats and one of the most common (besides SP) is marjoram. It has been said that a brat without will seem "off" despite how little aroma or flavor the marjoram gives off. 1% is common. Caraway is definitely used in some formulation and the the hallmark of the popular Thuringer region along with heavy garlic.

 

[browneyesvictim]

Id never turn down a Brat! Especially one that is fresh home made. As mentioned, I think a lot has to do with personal taste and what you expect to make. but since you asked...
I've learned I don't care for nutmeg or mace in my brats, so that would have to go. Ill let the allspice slide.... However, what would be mandatory for me is a little fennel seed. Or a lot. But again... what kind of brat are you shooting for.

 

[tallbm]

I wish I could duplicate the flavor from the LEM's Backwoods Fresh Brat seasoning. Best brats I have eaten WITHOUT question in many states in the US, including all the brat states, and in a couple of other countries... though I've never been to Germany and had brats.
Those LEM brats absolutely DESTROY anything else I have ever eaten that claims to be a brat, no competition at all. Same for the LEM's Cured Frank seasoning when it comes to franks.

If anyone reverse engineers that flavor I'm all in for the recipe lol :)

 

[DanMcG]

Which reminds me to ask for your Nurnberger recipe.

I've been looking but I have no idea where it is, I'll keep looking.
Have you seen this post from Muhkuhmuh, I think I may have gotten the nurnberger recipe from him.
https://www.smokingmeatforums.com/threads/bratwurst.262512/

Or maybe I stole it from the Marianski's
https://www.meatsandsausages.com/sausage-recipes/fresh/german/nurnberger-bratwurste

 

[zwiller]

I wish I could duplicate the flavor from the LEM's Backwoods Fresh Brat seasoning. Best brats I have eaten WITHOUT question in many states in the US, including all the brat states, and in a couple of other countries... though I've never been to Germany and had brats.
Those LEM brats absolutely DESTROY anything else I have ever eaten that claims to be a brat, no competition at all. Same for the LEM's Cured Frank seasoning when it comes to franks.

If anyone reverse engineers that flavor I'm all in for the recipe lol :)

You make a GREAT point, probably best to stick mixes than roll your own unless you enjoy "the journey". Frankly, I am enjoying learning.

I've been looking but I have no idea where it is, I'll keep looking.
Have you seen this post from Muhkuhmuh, I think I may have gotten the nurnberger recipe from him.
https://www.smokingmeatforums.com/threads/bratwurst.262512/

Or maybe I stole it from the Marianski's
https://www.meatsandsausages.com/sausage-recipes/fresh/german/nurnberger-bratwurste

Thanks! OMG that wild garlic brat in Muhkuhmuh's thread! So many brats, so little time...

 

[tallbm]

You make a GREAT point, probably best to stick mixes than roll your own unless you enjoy "the journey". Frankly, I am enjoying learning.



Thanks! OMG that wild garlic brat in Muhkuhmuh's thread! So many brats, so little time...

I've tried a few times to take some side by side journeys with those mixes and recipes I have looked up. I only do major sausage processing once a year after my big yearly meat hunt.
I think last year was my final attempt at trying to find a comparable or better frank seasoning recipe (have tired 3-4 over the years). I gave up on brat attempts a longer while back.

I think part of my issue is that I do a massive amount of work in hunting, taking care of the meat, and processing it all to be so wildly disappointed with the recipes vs those particular LEM mixes. I feel like I'm doing a disservice to the animal and my efforts.

I still haven't given up on my Czech Klobasy recipe journey but I have definitely put it on pause.

Sausage making for me is a bit of a bigger effort than other things and to throw more complication into my already labor intensive yearly meat processing week each year is just not a good thing for me lol.

Please do post all your findings and in the end feel free to do a comparison to the LEM's brat seasoning and let us know what you think :)