homemade bratwurst

Discussion in 'Sausage' started by boatnut, Sep 10, 2010.

  1. I thawed a 2 pack of boston butt's and decided to make some sausage. I made up 5 lbs of breakfast sausage and then decided to make up 8 lbs of bratwurst. I took several recipe's and "fused " them together to come up with this. I cut back on the salt which is reflected in the recipe. I thought they were really good. the extra fat made them extra delicious! Family enjoyed them , as did I. As Homer Simpson says, "ah , pork!, the magic animal! "  [​IMG]

    Boatnut’s Brat’s

    6lb pork butt
    1 lb pork back fat
    1 lb streaky bacon
    3 ½ tbl kosher salt
    1 TB + 1 tsp white pepper
    2 ½ tsp ground ginger
    2 ½ tsp ground nutmeg
    1 TB ground coriander
    1 ½ TB ground mustard
    1 TB marjoram
    1 ½ TB crushed caraway seed

    3 eggs
    1 ½ cups heavy cream.

    Grind meat thru 1/8” plate or dye. Whisk together cream and eggs then whisk in all spices. Pour mixture over meat and knead and mix well till mixture becomes “sticky”. Stuff into hog casings.
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Those are great looking Brats you have there...[​IMG]

    Thanks for posting the recipe you used, I copied it for later use...
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great lookin sausage - I take it you grilled these instead of smoking?   I too copied the recipe [​IMG]
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice looking sausage you posted there. What kind of equiptment did you use and fill out your profile so we can see where your from and see who your neighbors are................
     
  5. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    that is some great looking sausage there bud. [​IMG]  thanks for the recipie too..... have you made this before? just wondering if this is a keeper sausage for the freezer... not sure with the cream??? either way, thanks for sharing the recipie!  that backfat really makes it juicy dont it, i have started using backfat only in my bologna and wieners i make using venison and lean pork.
     
    Last edited: Sep 11, 2010
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    My next sausage project is going to be bratwurst.  Your recipe sounds like a winner.
     
  7. Sorry about the profile.  I filled it out.  Not sure how to list equipment in signature.    I have a 1/2 hp Cabela's commercial grinder and 5 lb "grizzly" vertical stuffer.

    I think they will freeze fine even with the cream.   I'll find out tonight as plan to thaw a few and cook up for some friends.

    mike
     
  8. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Mike,

       Great looking brats. Thanks for the post complete with recipe. I just got a brand new grinder and I'm looking for a project. This may be the one.
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    nice
     
  10. chefdave007

    chefdave007 Newbie

     very well done..im a sausage freak/butcher/chef and this is real..thanx ive forwarded to my german chef friend his web is , [email protected]  is is awsesome for german and all foods check this.
     
  11. lugnutz

    lugnutz Smoking Fanatic

    Chef Dave does he have a website or just the email link?

    Nice looking brats Boatnut, I just tried my hand at em a few weeks ago but used a pre packaged season ( I wanted to free lance it but got out voted by the untrusting people in my family ).
     
  12. ak1

    ak1 Master of the Pit OTBS Member

    I just typed in "kitchenproject.com" into google and found the website.
     
     
  13. lugnutz

    lugnutz Smoking Fanatic

    thanks AK didn't think about that
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Mighty Tasty Looking !

    Bear
     
  15. chainsaw

    chainsaw Smoking Fanatic

    Interesting recipe and good sausages. I have a lb of salt pork would that be as good as the fat back? Or about the same? Just thawed a butt last night to grind for brats.
     
  16. not sure about the salt pork replacing fat.   I guess it couldn't hurt anything :)
     

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