German Bratwurst--Italian Sweet Sausage

Discussion in 'Sausage' started by danbono, Jun 4, 2012.

  1. danbono

    danbono Master of the Pit OTBS Member

    Hi All NewBee here. Would like some infromation on making, German style Bratwurst. Spent two years in Germany, many years ago, kinda fell in love with there Bratwurst. I can't seem to find  any store brands to satisfty my taste buds. thinking of trying to make my own, along with Italian sweet sausage. Looking for seasoning kits and equipment, and any thing esle you would like to pass along..

    Thanks DanB

    PS I'm only talking about small amounts 5 lbs.
     
    Last edited: Jun 5, 2012
  2. just got a kit from Hi Mountain , let you know how it goes.
     
  3. danbono

    danbono Master of the Pit OTBS Member

    Hi All

    WOW A lot of 47 views and NOT many replies..1st time on this site for that. Maybe in time some one would chip in with some useful information for a NewBee sausage wanna bee.[​IMG]

    Need info on inexpensive equipment/kits to get started.

    Thanks Dan
     
    Last edited: Jun 5, 2012
  4. sam3

    sam3 Smoking Fanatic

    Dan,

    Check one of the sponsers here, The Sausage Maker. They sell stuffers, seasoning kits, casings, etc. Also look at LEM for Grizzly stuffers and grinders too.

    My advice to you, is to you use the search feature of anything that you are looking to make. Read and take notes. You really learn alot here that will point you in the right direction. I made my first Keilbasa ever last December and I learned how to do it from reading on this site and others. And asking questions for sure.

    I haven't made Brats, it's really not on my hit list of things to make. But plenty others here have. Search and check those threads out.

    Best of luck to you.

    Here's a link to some Hot & Sweet Italian Sausage I did a few months ago.

    http://www.smokingmeatforums.com/t/118418/hot-and-sweet-sunday
     
    Last edited: Jun 6, 2012
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Sorry Dan. At times its just hard to look at all replies.

    I have lots of recipes with item you may already have in your kitchen. However do yourself a favor visit The SausageMaker and buy some cure #1 for smoked items.
     
     
  6. johnnie walker

    johnnie walker Smoking Fanatic

    Dan, if you don't have a source for good ground pork (no seasonings added) you will need a grinder. You can stuff right out of the grinder,but a stuffer will do a better job. There are many different types of grinders out there, but it seems as if a lot of people either have a Cabelas or LEM grinder, same thing with stuffers. Try to get a stuffer with metal gears.  You just need to do some research and figure out which one best suits your needs.

    Here's a link to a couple Sweet Italian Sausage recipes.

    http://www.lets-make-sausage.com/Italian-sausage-recipes.html

    Here's another good site for recipes.

    http://lpoli.50webs.com/Sausage recipes.htm
     
  7. I made ShooterRick's Attitude Brats - http://www.smokingmeatforums.com/t/100076/shooterricks-attitude-brats-recipe-and-pics-on-the-grill  and here's mine

    http://www.smokingmeatforums.com/t/120835/shooter-ricks-attitude-brats-first-brats-for-me. Pretty darn good but a bit too much coriander for me, I'll make them again decreasing it just a bit.

    They were much mellower after having been in the freezer for a few weeks.

    Here's the Sweet Italian Sausage I've been making. I haven't stuffed any but that is definitely on the upcoming sausage making fest. It has a nice bit of heat to it.

    Bulk Italian Sausage for 3 lbs

    3 lbs. ground pork butt

    3 Tbsp. Red wine vinegar

    1 Tbsp. Salt

    1 Tbsp. Cracked black pepper

    1 1/4 Tbsp. Dried parsley

    1 Tbsp. Garlic powder

    1 Tbsp. Onion Powder

    1 Tbsp. Dried basil

    2 tsp. Paprika

    2 tsp. Red pepper flakes (I used 1 tsp.)

    1 tsp. Fennel seeds. Toasted and crushed

    1/4 tsp. Brown sugar

    1/8 tsp. Ground oregano

    1/8 tsp. Dried thyme

    1/4 tsp. Coriander

    1/4 tsp. Mace

    Mix all ingredients except pork and red wine vinegar. Then add to pork and add red wine vinegar. Mix well together by hand, but do not overmix.

    Refrigerate overnight.
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I suggest you purchase the Great sausage recipes and meat curing book by Rytek Kutas .... It has been said it is the bible of sausage making. Or Home Production of Quality Meats & Sausages by the Marianski Bros. There both good books

    Joe
     
     
  9. sam3

    sam3 Smoking Fanatic

    I like that Bulk Italian Recipe. Thanks for sharing.
     
  10. No problem and it's so easy to mix up. Of course you can add more crushed red if you want it hotter.
     
  11. [COLOR=#white]Here are our recipes........


    Classic Nürnberger Bratwürste

    Add the following to one kilo of ground pork;

    18g Salt

    2g Ground White Pepper

    0.5g Mace

    0.5g Nutmeg

    1g Marjoram

    Grind the meat through a 6mm or 4.5mm plate and then add all the spices and salt and mix well before passing through the grinder a second time. Stuff into sheep's casings and grill over beechwood.

    Sweet Italian Sausage Americano

    1 Kilo (2.2 lbs.) well-fatted pork butt
    18 grams Kosher Salt (or to taste)
    2 tsp. Fresh Ground Black Pepper
    2 tsp. Crushed Fennel Seed
    2 tsp. Coarsely Ground Coriander
    2 tsp. Crushed Anise Seed (This is essential.)
    1 Tbsp. Dried Parsley Flakes
    1/2 tsp. Garlic powder
    1/2 tsp. Sugar
    1/4 cup Ice Water

    For Hot Italian Sausage Americano add 2 Tbsp. Sweet Paprika and 1/2 a tsp. Ground Cayenne (or to taste).

    Grind through a 3/8 plate, grind half of the freshly ground pork through the same plate once more.

    Mix to combine the salt and seasonings, refrigerate overnight, then mix well until sticky (test the saltiness) and stuff into hog casings.

    ~Martin[/COLOR]
     
    Last edited: Jun 24, 2013
  12. sam3

    sam3 Smoking Fanatic

    Great recipes Martin. Thank you.
     
  13. danbono

    danbono Master of the Pit OTBS Member

    Hi All I've been doing some research on the LEM meat grinders, my question is, what do these #'s mean..They all have a number before the model # like 5-8-12 Etc. What do these numbers mean?

    At this time I'm set on the Lem's,just looking for the right size & pric efor my purpose.Probably going to look at sausage stuffers also.Then on too seasoning. Italain Sweet Sausage shouldn't have much seasoning besides Fennel n salt/pepper

    Thanks Dan
     
  14. The numbers are the plate sizes.....



    Plate.............Diameter

    #5..................2 1/8"

    #8..................2 1/2"

    #10 / #12......2 3/4"

    #20 / #22......3 1/4"

    #32................3 7/8"

    ~Martin
     
    Last edited: Jun 8, 2012
  15. danbono

    danbono Master of the Pit OTBS Member

    Thanks Martian  I'm getting there.[​IMG]  Almost ready to make some purchases..And try my luck at sausage making..
     
  16. danbono

    danbono Master of the Pit OTBS Member

    Hi All

     So then I'm assuming that a # 8 is better to have then #5 if both have the same HP's motors

    Thanks Dan
     
  17. Yes.



    ~Martin
     
  18. danbono

    danbono Master of the Pit OTBS Member

    Last edited: Jun 11, 2012
  19. danbono

    danbono Master of the Pit OTBS Member

    Hi Martin I didn't see the TSM had a aluminum barrel. Would that make much of a difference, if I'm only makking 5 lbs at a time.

     Like I said in my previous post,I was ready to pull the trigger on the Lem #779, but saw the price on the TSM. got me thinking..

    Don't want to make the same mistake I made with my 1st smoker that I bought 2 months ago, shoulod have waited and got the MES..

    Thanks Dan
     

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