BRATS!

[indaswamp]

Made 35# of brats toady for a friend. He ate some of the ones we made from the leftover pork after processing day and said they were the best he had had since his grandmother had passed away. Asked if I'd help him make a batch, I said sure! He brought yard eggs from his chickens for the brats...

 

[Steve H]

Looks really good!

 

[indaswamp]

Thanks Steve! I use heavy Cream instead of milk. The links are rich.

 

[indaswamp]

Though I did have to go to like 7 different stores to find ground Mace spice....it was worth it though...nothing beats fresh spices..

 

[Steve H]

Mace does make a difference. I'll need to give this a try with heavy cream. This sounds good.

 

[SmokinAl]

Boy I bet those Would be good with heavy cream!!
We try To eat healthy most of the time, but Sometimes you just have to go for it!
And lately I’ve been going for it too often!
Al

 

[indaswamp]

Boy I bet those Would be good with heavy cream!!
We try To eat healthy most of the time, but Sometimes you just have to go for it!
And lately I’ve been going for it too often!
Al

Thanks Al.

 

[indaswamp]

Mace does make a difference. I'll need to give this a try with heavy cream. This sounds good.

I actually prefer Mace over Nutmeg...it is more floral, delicate, and less of a bitter bite. But you gotta have both for authentic brats IMO.

 

[indaswamp]

The heavy cream was at a rate of 4 cups per 25# of meat. An equal measure of NFDM is used, and mixed with the cream to rehydrate, then mixed into the brats....

 

[smokerjim]

looks good.

 

[buzzy]

WOW! I bet they are good. No eye rolling but I’ve never had home made or made brats. I’m putting this on my to do list.

 

[chopsaw]

Looks great . Whole eggs and cream or milk makes a great bratwurst .

 

[indaswamp]

looks good.

Thanks jim!

WOW! I bet they are good. No eye rolling but I’ve never had home made or made brats. I’m putting this on my to do list.

Thanks buzzy! Fresh sausages are fairly easy to put together, and it's a great place to start when getting into making sausages.

Looks great . Whole eggs and cream or milk makes a great bratwurst .

Thanks chopsaw! Those yard eggs were rich too....dark yolks!

 

[smokininthegarden]

Swamp
You are spot-on with your recipe. Heavy cream, eggs, mace and nutmeg plus a few other spices
make for a very tasty brat. Which reminds me I haven’t made any brats in awhile, might be
time to start thinking about that.

Nice job, Cal

 

[SmokyMose]

Nice sausages!
I've been procrastinating about using eggs in brats, though most of the recipes I've seen use them.
What would a fella have to do to get a recipe? Is it a family secret?

Dan :-)

 

[indaswamp]

smokeymose, I'd love to post the recipe, but I will have to get permission from my friend that owns the smokey shop in Michigan. He gave it to me.

 

[indaswamp]

Nice sausages!

Thanks smokeymose!

Swamp
You are spot-on with your recipe. Heavy cream, eggs, mace and nutmeg plus a few other spices
make for a very tasty brat. Which reminds me I haven’t made any brats in awhile, might be
time to start thinking about that.

Nice job, Cal

Thanks sitg!

 

[indaswamp]

What would a fella have to do to get a recipe? Is it a family secret?

SmokyMose ,
I talked to my friend. He said if you use the recipe in Ryteks book that it will be almost exactly the same as his friends recipe.

 

[SmokyMose]

SmokyMose ,
I talked to my friend. He said if you use the recipe in Ryteks book that it will be almost exactly the same as his friends recipe.

Thanks! I do have the book (I'm really fond of the Kosher Style Beef Sausage on page 184. Great on the grill). Veal is hard to find here, but I could probably get by with lean beef. I don't have a food processor and if I come home with another kitchen machine I'll be in trouble, but I expect a mixer will work. I haven't tried eggs and milk yet in a sausage but it looks like it's time to stop procrastinating :-)
Thanks again for the reply!