For years I've used sausage recipes from friends, relatives, internet posts - and modified them to suit me. They were all pretty good. Well, except for that one batch of breakfast sausage when I put in way too much sage, but thats another story.
Then I got Rytek Kutas book a year or 2 ago and immediately made his kielbasa and frankfurters. I was convinced, Rytek Kutas is the king! Since then we've made about a dozen of his recipes, several of them multiple times.
Made 10 lbs of Italian Hot & 10 lbs of Brats tuesday. First bite of a fresh brat tuesday night & my son says"Mmm, ddd shv hsh rshpp!" Non-mouth-full-of-food translation: "Dad! Save this recipe!"
The brats were awesome, grilled on the weber, served on a steak roll with dijon mustard. Will by trying the italian tonight with spaghetti.
Shrink wrapped & frozen Italian hot sausage, 100% pork butt because I ran out of venison and had too much pork:
50/50 venison & pork butt Bratwurst with high temp pepper jack cheese added:
Then I got Rytek Kutas book a year or 2 ago and immediately made his kielbasa and frankfurters. I was convinced, Rytek Kutas is the king! Since then we've made about a dozen of his recipes, several of them multiple times.
Made 10 lbs of Italian Hot & 10 lbs of Brats tuesday. First bite of a fresh brat tuesday night & my son says"Mmm, ddd shv hsh rshpp!" Non-mouth-full-of-food translation: "Dad! Save this recipe!"
The brats were awesome, grilled on the weber, served on a steak roll with dijon mustard. Will by trying the italian tonight with spaghetti.
Shrink wrapped & frozen Italian hot sausage, 100% pork butt because I ran out of venison and had too much pork:
50/50 venison & pork butt Bratwurst with high temp pepper jack cheese added:
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