Looking for a Bucyrus Brat recipe

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Kevin Braker

Smoke Blower
Original poster
May 21, 2018
107
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As the title says looking for a recipe that is as close to Carles as possible. Amazingly there is no good recipe online that I have found.
Thanks
 
WOAH... I am Sandusky. No idea they came from here!!! Nice link indaswamp indaswamp I will add more: https://carlesbrats.com/our-story/

Odds are if you find out where the family was from in Germany it's a based on that region. I have had them a few times and was good but has been a few years. I see now I can get them close to me. I will try and give it a go. That said, I've had impressive results with brat mixes. AC Leggs would my first recommendation. From here, I suggest going down the rabbit hole and study up on some german regional brats. Right now I am digging the Thuringer style which is garlic caraway. We're pretty into brat burgers and here are some Thuringer. These are insanely good especially considering they are 4-5x cheaper than beef. https://www.smokingmeatforums.com/t...h-coarse-grain-mustard-on-pretzel-bun.311151/
 
As the title says looking for a recipe that is as close to Carles as possible.
Never had them . So not sure of the flavor profile .

Odds are if you find out where the family was from in Germany it's a based on that region.
If they are in Sam's neck of the woods , I'll say they may have come from North Rhine-Westphalia . Look at the the Meats and sausages web page under fresh sausage .
Rheinische Bratwurst ( fresh ) .
I use whole eggs , milk , white pepper , ginger and mace or nut meg in mine . That formula has the same basic ingredients .
 
If they are in Sam's neck of the woods , I'll say they may have come from North Rhine-Westphalia . Look at the the Meats and sausages web page under fresh sausage .
Rheinische Bratwurst ( fresh ) .
I use whole eggs , milk , white pepper , ginger and mace or nut meg in mine . That formula has the same basic ingredients .
Beat me to it. Always forget the Rheinisch name for the NRF area.

I told Rich already but heads up ya brat heads that fresh ground mace has a serious citrus note.
 
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Hold my beer... :emoji_laughing:

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Had one for bfast last 2 days and my thoughts so far. SV'd for 2 hours at 150F, chilled, then nuked to eat. In general, this is a VERY mild delicate sausage. Smell of egg opening the bag. I think due to the fillers it has a very soft texture. Probably the softest and mildest sausage I ever had. Salt is on the low side as well, I'd say 1 to 1.5% salt. From here, I taste onion and caraway and the typical euro brat spices most likely some variation of white pepper, mace, ginger, etc but still very mild compared to say a Johnsonville. There is whole caraway present so I can confirm its used. To me it's almost like weisswurst meets onion caraway brat. Despite it being mild, it's extremely well crafted and balanced. You can tell they have been making this forever. This is a brat you'd probably want to eat neat. MAYBE with some homemade kraut that is mild. I tried a little mustard and you can't even taste the sausage with it. The comment about the banger is actually really on point. It's a celebration of mild. Some might say bland even. I'd say the Rhenish brat with a little caraway, onion, and fillers would get you pretty close. Also using a mix could work but I'd use half the recommendation. Might be worth it to research some banger threads for recommendations of what % for the cracker meal, eggs, and water. I'd guess the fillers are likely due to the recipe being around since the depression but also believe it adds to the gentleness. Kinda funny, last time I did a tasting like this was for the trail bologna and that too was mild. Hope this helps.
 
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