Cured Bratwurst

[disco]

I am a Newbie but I have been grilling for years. I have purchased many store bought Bratwurst and grilled them. They are a favourite. On getting my Bradley Smoker, I purchased a book, Mastering the Craft of Making Sausage. They had a recipe for Cured Bratwurst. I had to give it a try and it turned out great.

I started with grinding 75% pork shoulder and 25% chicken thighs.

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• disco
• Feb 7, 2013

 I mixed seasonings, powdered milk and syrup.

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• Feb 7, 2013

Beat the meat and seasonings with the paddle of my stand mixer.

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• Feb 7, 2013

I stuffed them using the sausage attachment on my Kitchen Aid. This is my second attempt at sausage and I am now convinced that I need a sausage stuffer rather than the attachement on the Kitchen Aid. Any advice as to what kind of sausage stuffer to purchase would be appreciated.

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• disco
• Feb 7, 2013

I twisted the sausage into links.

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• Feb 7, 2013

I cold smoked them for 2 hours over hickory and then increased the temperature and cooked them to 160 F (they had poultry in them.)

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• Feb 7, 2013

The finished product was so good, it may have ruined me for grilled fresh bratwurst.

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• Feb 7, 2013

 

[BGKYSmoker]

Looks good

You did use cure?

Great choice in a smoker too.

 

[kathrynn]

Oh yummmm!  Those look great!

 

[diggingdogfarm]

They look real good!

Warren Anderson wrote a good book (minus the fermented-style sausages chapter), probably the best book for beginners.



~Martin

 

[disco]

Yes, I used Prague Powder #1. By the way, I love your avatar!

 

[disco]

Do you remember the title of Warren's book? I am really enjoying the smoker and would love more inspiration.

 

[diggingdogfarm]

He wrote two books, the one you mentioned "Mastering the Craft of Making Sausage" and "Mastering the Craft of Smoking Food".


~Martin

 

[disco]

Obviously, my response reflected my age related mental feebleness. I only remembered the name of the book, not the author. However, I will look for his second book. Thanks!

 

[boykjo]

Great looking sausage.............

      Just a heads up...    If you use poultry in sausage, take it to an internal temp of 165....

USDA Recommended Safe Minimum Internal Temperatures

• Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
• Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
• Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.

Joe

 

[disco]

Thanks. I did cook it to 165 C from advice I read on this forum!

 

[roller]

They look perfect...

 

[driedstick]

Very Nice

 

[disco]

As a follow up, here is a picture of the buns I made for the bratwurst.

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• disco
• Feb 8, 2013

 

[kathrynn]

Beautiful Bread!  Woot woot!  

 

[idasmoker]

Disco,

I would love to try your bun recipe.  Thanks.

 

[dirtsailor2003]

Great looking Brats and fantastic looking buns!

 

[disco]

It is a very easy recipe I have been making for a while now. I found it on the web and the link is http://www.breadworld.com/Recipe.aspx?id=967. The changes I have made to the recipe over the years are:

1. I substitute 25% of the white flour with whole wheat flour. I just like the flavour and texture better.
2. If I am making them for hot dogs, I make 8 buns. If I am making them for Bratwurst, I make 6 not 5 buns and they seem to come out just the right size.

I like them way more than store bought.

 

[jp61]

 Very nice indeed!

 

[driedstick]

Looks great

 

[wes w]

Looks awesome!