Looking for a recipe suggestion

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Brshooter

Newbie
Original poster
Nov 25, 2019
19
2
Most of my sausage making has been along the line of Texas Hot Links and Jalapeno/Cheddar Brats. Both smoked and fresh. Looking for a new recipe that may be more appealing to those who are shy of the spicy sausages. Thinking of a garlicy fresh bratwurst. Any recommendations on a recipe. I've been looking at some of the recipes at https://www.meatsandsausages.com/sausage-recipes, but would welcome some first hand recommendations.
 

chopsaw

Epic Pitmaster
OTBS Member
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Dec 14, 2013
14,709
12,759
OFallon Mo.
These are some I've made from the Marianski website .

Augsburger -German .
I added 2 cloves of garlic to the formula .

Bockwurst .
Calls for egg whites and milk . I use whole eggs and heavy cream .

Frankfurter - wiener wurstel .
Has garlic in it , I upped the amount .

Italian .
Sweet , mild or hot .

Texas Hot link .
I make these with Carolina Reaper powder . I know you're asking about non-spicy . This is a fresh sausage that has a great spice profile . You could leave out the heat and follow the rest .
 

Danblacksher

Meat Mopper
Jul 15, 2022
261
328
had the same issue and here is a recipe where I combined the parts the family liked into one recipe. Just made a batch last night from a picnic shoulder I found on sale.

3341 total grams picnic shoulder and brisket trim.



Meat
(Add 10% fat to picnic shoulder)
For venison add 30% fat
Kosher salt 1.8% 61g
Brown sugar 1.3%. 44g
Black pepper .64% or .5%white pepper 17g
Curing salt .25% 8g
Garlic powder .92% 31g
Mustard seed .22%. 8g
Marjoram .1% 4g
3% nonfat dry milk powder 3% 100g
1/2 cup cold 1/2 1/2 6% 200
Pepper jack cheese or Cheddar 10% 400g
Red pepper flakes .3%. 10g
 
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Danblacksher

Meat Mopper
Jul 15, 2022
261
328
Here is the result going on the smoker today! Picnic shoulder was 7 pounds.
 

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SmokinEdge

Smoking Guru
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Jan 18, 2020
5,411
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Western Colorado
Here is a simple recipe that I make usually with ground pork butt, you can add some beef if you like.

Per 1 Kg pork butt (80/20)

Salt) 1.5%

Cure 1) .25%

Black pepper) 2g

Gran garlic) 2g

Coriander) 1g

Paprika) 1-2g

Grind 700g meat through 3/8 plate. Grind 300g meat through 1/8 plate
 

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