Homemade Bratwurst

[Recon1]

What spices does the gang like for bratwurst? I spotted this recipe on Amazing Ribs website, but it seems like some of the spices are way too much. Here's that recipe:

• 2 1/2 pounds pork shoulder or butt
• 1/2 pound beef or pork fat or a blend
• 1 tablespoon of kosher salt
• 1 teaspoon of sugar
• 2 teaspoons of black pepper
• 4 teaspoons of garlic powder
• 2 teaspoons of dry mustard
• 4 teaspoons of ground ginger
• 1/2 teaspoon of savory
• 1/2 teaspoon of mace
• 1/2 cup of ice cold milk

I'm not even against a good store bought kit as this will be my first attempt at using casings. So please give me some tips on how to do this. Thanks.

 

[browneyesvictim]

I don't see anything that jumps out at me being "off" or too much. Its a small enough batch to try it. But I will go as far as to say there are many other brat recipes here on SMF that would be a sure thing that you can trust; especially if this is your first attempt. I would also highly recommend reading the thread on preparing and storing casings! That one is a must! Please also be aware the recipe you posted is for FRESH brats since it does not have cure in it.

 

[bregent]

I like caraway in mine. Here's what I make frequently:

• 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.

 

[chopsaw]

Recon , I don't care for the garlic or the mustard powder . Like said above you can find a tried and true formula on here .
I like the one bregent posted .
I have used TSM mid west bratwurst , really like that one . AC Leggs Brat seasoning also good . I like the addition of whole eggs and milk in mine . Heres a link that came from here that I have used . The formula is in post 4 . It's a good one for sure . Uses what I think of as a bratwurst . They come out fantastic .

 

[hoity toit]

I like the caraway in mine also. I use seasoning from sausage maker. They are consistent and inexpensive.

 

[Recon1]

I saw that recipe from stormtrooper. I've looked at a lot of recipes online and every one uses a slightly different variation of spices. I've spotted that kit from The Sausage Maker. Just not sure about the soy protein concentrate as I've not seen that used in other recipes. Kinda looking for a Kroger or Johnsonville style brat. The wife wants me to add cheddar cheese to it, but for a first attempt, I may skip that.

 

[bregent]

Just not sure about the soy protein concentrate as I've not seen that used in other recipes

That's used for moisture retention. Nothing wrong with it as far as I'm concerned, though I usually use phosphate instead. If you're making it on the lean side, it's probably a good idea, and doesn't hurt in any event.

 

[Recon1]

Been doing a quickie search on that soy protein concentrate. Seems you use one cup for 5 pounds of meat. Like bregent said, doesn't hurt to use it and will help if the meat is too lean. I'm using just ground pork butt for my first try. No added fat as I don't have any.

 

[chopsaw]

Looks like I forgot to add the link from my above post .
https://www.smokingmeatforums.com/threads/nepas-wisconsin-bratwurst.170969/

 

[chopsaw]

Kinda looking for a Kroger or Johnsonville style brat.

The mid west bratwurst from sausage maker is close to Johnsonville in my opinion . I use NFDM powder in mine , along with eggs . I have used soy protein also . You can buy Carnation non fat dry milk powder in the baking section of most grocery stores . My opinion is you need a binder .

 

[Recon1]

I think chopsaw may have made my mind up for me. If the the TSM mid west bratwurst seasoning tastes a lot like the Johnsonville brats, that's what I'll go with. Since it makes 50 pounds, the spices will go bad before me and the wife eat that much.

 

[chopsaw]

Thing is , by the time you buy all the individual seasonings you'll spend more than what you paid for the mix shipped .
Get something else ,,, I like the Polska kielbasa and the breakfast sausage .

 

[BGKYSmoker]

Allot of the pre mixes are really good these days, beats storing all sorts of containers of dry items all over.