BRATWURST "In the Spirit of Wurstfest" 2015

Discussion in 'Sausage' started by hoity toit, Nov 2, 2015.

  1. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Each year New Braunfels TX where I live, hosts a 10 day salute to sausage festival called Wurstfest. Sausage beer and music, what more could you want going into winter. Anyway each year I try to make bratwurst the week before. It has become kind of a tradition for me to do this plus I enjoy it too. Both my daughters and grandkids have been taught how to make sausage so I have passed it on to the next generation(s).

    The basic recipe I will give credit to ShooterRick for his recipe, and to one I like in the Rytek book.

    I adjusted and used a combination of the two. You can choose not to smoke and just poach, then grill later before serving.

    Here is what I did :

    16 lbs pork butt

    4 lbs lean ground beef

    4 tsp Cure #1 powder

    3 TBS ground coriander

    6 tsp paprika

    2 TBS white pepper

    2 TBS mace

    2 TBS ginger

    8 TBS Kosher salt

    8 tsp cayenne pepper

    4 TBS sage

    6 TBS dry mustard

    2 TBS nutmeg

    1 TBS tyme

    2 cups dry powdered milk

    4 cup ice cold milk

    1 cup water

    I mixed all the spices together with the milk and water, ran it through the blender.

    looking back I wish I had added a little more cayenne because it really gives it a zing, I kind of like the after taste burn.

    So next I added the liquid mixture to the meat and hand mixed until evenly distributed through out and placed the covered meat lug in the cooler for the night.

    The next day, Sunday i got up at like 4am to get started, warmed the smokehaus up to 120* and went to work making the brats. I did 1/2 of them and hung them up to dry the casings while I mixed no melt cheddar in the last 1/2 and stuffed them.

    I then hung them on sticks in the smokehaus with no smoke for the first hour. Temp raised to 160 and heavy Alder smoke applied by lighting both ends of my AmaZ-n smoker tray. The temp probes were place in 3 different brats at different levels as the brats were at different levels.

    This made it more difficult to get them all to the same doneness but I figured it didnt really matter as I was going to freeze them and then they would be grilled or steamed before eating anyway.

    We coasted along for about 5 hours and I cleaned everything up while waiting. Towards the end I bumped the temp to 180-190 watching all the probes carefully. I plulled them to a water bath when the highest sausage was 162* and the lowest one was 145*.

    They then went back in the air conditioned shop with a fan lightly blowing on them while they bloomed out and cooled. Last but not least I vac packed and put in the freezer.

    Guess what I had for lunch Sunday ?  Ok, so a post is no good without the pictures so here they are. I think I even have a short video too at the end of this post..

    And last but not least a short video :

    Last edited: Nov 5, 2015
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    What can one say but WOW great job.Thanks for sharing


  3. 4pogo7

    4pogo7 Smoking Fanatic

    That looks awesome! [​IMG]
  4. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I appreciate the points, thanks...
  5. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I really appreciate it. Thanks for the points as well. I t is nice to know folks out there are interested in the same things I am.

    reinhard likes this.
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    HT, Great post and excellent looking sausage ![​IMG]
  7. Nice Lookin Sausage!!!

    Looks like I will have to try some next weekend....
  8. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Awesome looking sausage, the hats not bad either!
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I used to frequent that area 3 maybe 4 times a year. I fell in love with the veal brats and those fried buttered dumplins.  I actually had to keep looking for customers there so I could justify going in to see the cities there so often..>>LOL Wish I could remember their proper name, I'd research them.

    Never was that big on the brats till I found that veal it was some type wurst.... I'm just not German, I was a lost coonass in a world full of delicious sausages! It was all rice challenged boudin!

    I looked at Poli's but His recipes don't always reflect what I really had in some case. For instance the Thüringer I had was a fermented sausage, where his isn't.

    AND I am rambling...... LOL

    HT, I am going to try your recipe. Its on the first page of my first list. I swear. Hey, its ahead of hotdogs!

    I like your twisting too.

    Great looking Brats!
  10. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Looks almost too good to eat! Nicely done! Thanks for the recipe as well.
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great thread! POINTS!!!!
  12. Thanks for sharing, great job. I need to book a vacation for Wurstfest 2016.

  13. reinhard

    reinhard Master of the Pit OTBS Member

    That is one great job on those brats!!! Love the step by steps, pics, and the video.  Nice smoker also.  Thanks for the recipe also. [​IMG]Reinhard.
  14. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thems there are some nice looking snausages!!!! great color on them, 


    Love the smoke house also

    A full smoker is a happy smoker

  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Definitely a great post! Points.

  16. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Thanks, I appreciate it.
  17. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Yep, the hat is kind of cool, I bought a couple of them from Duluth Trading. Thanks.
  18. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Thanks Disco, I was inspired by your video....hahaha.....
  19. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I had to watch it when I was twisting. I had one of them was so long I picked it up by both ends and the weight of the meat busted the sausage and I had to do a "repair job" on it to salvage  the run.  An by the way, nothing wrong with some good boudin. I have that on my list to do also. Back to the brats,,..I have made it using 100% pork and I think personally I prefer it that way.. Thank you for your kind comments.
  20. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Thank everyone for your kind comments and support. I get a lot of pleasure and recreation doing all of this meat stuff. It's what we do right ?

    I have on my do do list a couple of the fermented sausage products. I am fascinated at the art and skill used in producing these and have ventured into that arena with success a couple of times. The Rytek book and another i have called the Art of Making Fermented Sausages by Stanley Marianski have been read cover to cover more than once and each time I learn something I missed . Then when I am in doubt about anything I know I can always count on the years of experience found here with my fellow Forum members to answer any questions or concerns. I appreciate the support and the interaction I have here. Thanks to all.

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