There is a thread on this recipe here. Been posted here about 6 times, I converted all the odd batch size and units, they are all same recipe. Might be from diggingdogfarm originally.
www.smokingmeatforums.com
Anyways, made some tonight again but with a bit of mace, 0.3g per kg meat. Also used 15% brisket fat in addition to the 16% pork fat. Nice flavor, loved them.
Made 2kg tonight. Just a few result notes for process help.
1. Used same recipe, but was 0.6g shy for nutmeg, so added 0.6g mace instead.
2. Pork butt was 6mm grind, with maybe 20% fat. 1560g total so 312g fat. I wanted to try very fatty brats, so I added 300g prime brisket fat. I didnt have preground pork fat, and wanted to see how beef fat changed brats. With 10% water it was 1980g, or 31% fat.
3. Extra 4.5mm brisket fat mixed in at end to prevent smearing. Mix temperature below 35f. Light to Medium protein extraction, I like some sausage bite to my brats.
4. I used 1.5% SureGel which is 33% phosphates, 33% milk proteins, 33% gelatin. I wanted the fat well bound.
5. Per all manufacturers, 30 to 32mm hog casings should be 2.5ft per lb meat. I had 4.36 lb, so should be about 11ft casing. I used 12ft on tube. However, it only took 8.5ft. I thought it wasn't overstuffed, was able to pinch easy and just let it run off tube. But they do look pretty fat at 6" here. I got these casings from LE M I think, bought from Amazon and had 1 "tube" left. Anyways, maybe they were 32-34mm? With a normal stuff it was 2ft casing per lb sausage.
6. Poached in SV at 164f for 40 min.
Really good!
I think I like this better than top recipe… mace and nutmeg are simar, bit I do like this wee touch of mace. Also, the more solid sausage texture from well mixed 6mm grind resulted in what I remember from Germany. It seems from many posts that folks in US are more used now to a very loose texture with particle definition, if that’s what you like then just mix less and do an 8 or 10mm grind.
However, my wife and kids all said, “Make THAT your new standard brat!” So it must be good!
Other meat is a pork tenderloin I cured corned for 30 days with tarragon and garlic. Was going to dry as salumi, but ended up freezing. SV at 138 for an hour, pan seared, cream deglaze gravy. Mashed potatoes and sauerkraut.
Wisconsin Bratwurst Recipe
I found this recipe on the net years ago. I wish I could remember where so I could give them credit. We have made this recipe many times and always enjoy it. I have a spreadsheet that calculates the spices based on the weight of the meat. I can send it if anyone wants it. Wisconsin...
www.smokingmeatforums.com
Anyways, made some tonight again but with a bit of mace, 0.3g per kg meat. Also used 15% brisket fat in addition to the 16% pork fat. Nice flavor, loved them.
Made 2kg tonight. Just a few result notes for process help.
1. Used same recipe, but was 0.6g shy for nutmeg, so added 0.6g mace instead.
2. Pork butt was 6mm grind, with maybe 20% fat. 1560g total so 312g fat. I wanted to try very fatty brats, so I added 300g prime brisket fat. I didnt have preground pork fat, and wanted to see how beef fat changed brats. With 10% water it was 1980g, or 31% fat.
3. Extra 4.5mm brisket fat mixed in at end to prevent smearing. Mix temperature below 35f. Light to Medium protein extraction, I like some sausage bite to my brats.
4. I used 1.5% SureGel which is 33% phosphates, 33% milk proteins, 33% gelatin. I wanted the fat well bound.
5. Per all manufacturers, 30 to 32mm hog casings should be 2.5ft per lb meat. I had 4.36 lb, so should be about 11ft casing. I used 12ft on tube. However, it only took 8.5ft. I thought it wasn't overstuffed, was able to pinch easy and just let it run off tube. But they do look pretty fat at 6" here. I got these casings from LE M I think, bought from Amazon and had 1 "tube" left. Anyways, maybe they were 32-34mm? With a normal stuff it was 2ft casing per lb sausage.
6. Poached in SV at 164f for 40 min.
Really good!
I think I like this better than top recipe… mace and nutmeg are simar, bit I do like this wee touch of mace. Also, the more solid sausage texture from well mixed 6mm grind resulted in what I remember from Germany. It seems from many posts that folks in US are more used now to a very loose texture with particle definition, if that’s what you like then just mix less and do an 8 or 10mm grind.
However, my wife and kids all said, “Make THAT your new standard brat!” So it must be good!
Other meat is a pork tenderloin I cured corned for 30 days with tarragon and garlic. Was going to dry as salumi, but ended up freezing. SV at 138 for an hour, pan seared, cream deglaze gravy. Mashed potatoes and sauerkraut.
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