My first bratwurst with Qview

Discussion in 'Sausage' started by ronrude, Mar 3, 2012.

  1. ronrude

    ronrude Meat Mopper

    I finally got to try out my LEM 5# sausage stuffer, it worked like a charm.  I highly recomend it.


    2lb Veal

    8lb BB (2lb was supposed to be back fat)

    whipping cream




    White pepper

    Nutmeg (I couldn't find fresh)


  2. ronrude

    ronrude Meat Mopper

    Here it is all linked up.  My lovely wife assisted in the stuffing so it went smoothly.  I will post a couple of shots after i grill some up tonight.

  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Nice work, Looking forward to the grilled pic's. :thumb:
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


  5. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    great looking brats. looks real close to the recipe I use by the ingredients I see there

    youn are going to like them!
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hey Ron it looks great but I am moving it to the Sausage thread 
  7. ronrude

    ronrude Meat Mopper

    Thanks Scarbelly, 

    I need to learn that whole thread thing.

    Sorry I didn't get the grilled picks, but I will get some this week.  I overstuffed.  They all split.  Even though I shorted them fat, they were moist.  Not necessarily Juicy, but moist.  When they popped open on the grill, there was no dripping fat flaring.  But they still were moist and delicious.  Low fat I guess isn't so bad.  Good to keep the fat out in my diet at this time.  My wife loved them.  That is what counts.  That means I get her support to play more.
    Last edited: Mar 3, 2012
  8. They look great!  Did you hang them for any time or did you cook them the night you made them?

  9. ronrude

    ronrude Meat Mopper

    I cooked 4 of them right away.  I have 3 in the fridge for later in the week and the rest are frozen.  Should I try to hang those other 3?  I have them in a bag right now . I have room in a fridge to hang if needed.  

    We are on a reduced carb diet so it is nice to also be able to control the amount of fat in them so even though they weren't super juicy, they were moist and tasty. 
  10. I haven't made sausage yet so can't safely answer whether you should try hanging any but my guess is that if you're going to hang sausage for any amount of time (or any meat for that matter) to allow the flavours to develop you would need to have used cure in your recipe to prevent bacteria growing.  I'm in the process now of using cure for the first time (making belly bacon) so am far from an authority on the subject, but there are members on here that can answer any questions you might have.  I am of the understanding that the flavours of the different ingredients you use in your sausage mix will develop and intensify if they're allowed to hang before being cooked, so maybe adding some cure to your next batch may give you a tastier end product!

  11. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    You may have cooked them to hot. Fat will build up between the meat and casing causing them to burst. Try lower temps and a longer cooking time.

  12. hps6607

    hps6607 Newbie

    They look great
  13. solaryellow

    solaryellow Limited Mod Group Lead

    Nice job Ron! I agree with Joe. Cook them too hot or too long and the casings will split. Can't wait to see some grilled pics. [​IMG]
  14. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I think it's important to let the flavors develop for 12-24 hours in the frig, but it doesn't necessarily have to hang, laying on a tray is fine.
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking brats!
  16. They look good to me!

  17. ronrude

    ronrude Meat Mopper

    Thanks guys.  I boiled them first and then grilled.  we were starving,so I pushed them too hard on the grill.  The other 3 we left out will be worked with more carefully.  The flavor was great and I figure they will get better over time.  
  18. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    They look good Thumbs Up
    I put mine in the smoker at 225 then on the grill just to get grill marks on them
  19. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now thats some good looking sausageand I to would like to see some cooked pics to.
  20. viper1

    viper1 Meat Mopper

    You can also cook on stove top in about 1/2 water. Simmer in water and brown them. Lot less grease then frying. But cooking should be low and slow. Especially with a low Fat recipe. To much heat and the fat what little there is will cook out and it will be dryer and more of a crumbly texture sorta like burger.

    But those look really good.!

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