JCam is my new Hero!

[Coach JoeQB]

Ok, so I followed JCam's brat recipe. The test piece was totally the best brat ever. I left out the caraway(my family isn't a fan).

1 Tbsp Sugar
3 Tbsp Salt
(if you wish to smoke these, add 1 tsp cure #1)
2 tsp Black Pepper
2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Ginger
2 tsp Marjoram
1 tsp Caraway seed, ground is better
1 tsp Coriander

These next ingredients set German Brats apart from
other sausage's flavor profile, and texture:

1 tsp Cardamom
2 drops lemon extract or 2 tsp zest
1 tsp Nutmeg or Mace
2 eggs
1 cup heavy cream

Really a great recipe!

Joe

 

[Coach JoeQB]

I will post pics when I stuff them tomorrow.

 

[Bigtank]

How many pounds of meat? Did you use all pork?

 

[thirdeye]

Is this a 5# batch?

 

[Coach JoeQB]

It's 2182 grams just over 5 lbs.

Joe

 

[Coach JoeQB]

It was all pork.

I made 3 batches, Cheese and parsley, bratwurst, and Guinness and cheddar. The last one has cure because it will be smoked. The first will be in lamb casings. The next two in hog casings.

Joe

 

[Coach JoeQB]

So, I am a huge fan of lemon zest, but never thought of it in bratwurst. It just added a nice pop in flavor. It's subtle and brings out the other spices.
Sue isn't really a bratwurst fan. She really liked the test patty.

Joe

 

[Coach JoeQB]

 

[Coach JoeQB]

15 lbs linked

 

[JLeonard]

I'll sign up to be a taste tester of the brats! Come on coach, put me in!

Jim

 

[Coach JoeQB]

Jim
It's funny Sue normally says to give most away, she warned me don't you give any sausage away this year. The bacon is for gifts.

Joe

 

[jcam222]

So, I am a huge fan of lemon zest, but never thought of it in bratwurst. It just added a nice pop in flavor. It's subtle and brings out the other spices.
Sue isn't really a bratwurst fan. She really liked the test patty.

Joe

Credit Polka on this it's his awesome recipe. I have a friend who's wife swore she didn't like bratwurst but she loves this.

 

[Coach JoeQB]

JCam

Same here, Sue loves it.

Joe

 

[Coach JoeQB]

Guinness and Cheddar smoking

 

[Coach JoeQB]

Bacon cured and drying, racks are under. Using the parchment paper is there genius..

Joe