Smoked and cured brats??

[ptaylortx]

All recipes I've found for bratwurst are for raw uncured sausage. Does anyone have any experience with adding cure #1 and smoking them? I've got some seasoning blend from Sausagemaker I'm wanting to try, but prefer a smoked and cured product. Does the smoke take away from the traditional brat flavor?

Thanks

 

[TomKnollRFV]

It will take away from the traditional brat flavour. <I'm from Wisconsin, supposedly we're born with the knowledge of the Brat...>

But I'd say go for it. It might actually be more to your liking. I've had plenty of weird brat flavours and preferred some of them to the 'normal' brat.

 

[ptaylortx]

I plan on making a 5lb test batch Wednesday when I make my Andouille. I'd hate to make a large batch and it turn out terrible.

 

[SmokinAl]

I don't think it will turn out terrible!
It will give the brats a bit of a hammy flavor that you might like better than the fresh brats!
Al

 

[chopsaw]

All recipes I've found for bratwurst are for raw uncured sausage. Does anyone have any experience with adding cure #1 and smoking them? I've got some seasoning blend from Sausagemaker I'm wanting to try, but prefer a smoked and cured product. Does the smoke take away from the traditional brat flavor?

Thanks

I use the mixes from Sausage maker . I have Mid-west Bratwurst ( my favorite ) and German sausage . The German sausage blend has instruction for cured or un-cured .

I mix cure 1 at the correct amounts in my Brats , even for grilling . Makes a great grilled sausage .

The ones that are smoked do come out a bit " different " but very good as well . I have smoked them , then finished on the grill , or you can freeze and grill later .

I think it adds to the flavor , just watch that the casings don't get tough . I like to dry the casings at 120 for an hour then bump temps 10 degrees an hour until I get to 160 . I finish mine at 152 internal temp . Sometimes I push the temp to 170 ( no more ) to get them finished if they are close . I think to much time in the smoker makes tough casings .

 

[jimmyinsd]

uncured brats cooked indirect on high heat with smoke will cook plenty fast to stay out of the danger zone and still take on plenty of smoke flavor. I do a lot of uncured brats with cherry wood and charcoal. in the heat for about 1/2 hour or so with smoke flip and go another 15 minutes, and then take the lid off to get the coals going a bit and put them over the direct heat to crisp the casing a bit and into a beer butter and onion bath waiting to meet the bun. mustard and kraut to finish... breaks my heart to see people putting ketchup on a good brat.

 

[Bearcarver]

Personally I enjoy brats much more when Cured & Smoked.

Bear

 

[ptaylortx]

I think they turned out great. The smoke was the first thing I tasted, but the bratwurst flavor came through well at the end. The wide was pleased with them as well. The texture was very good too. I'll have to make a larger batch next time. My andouille was on point too. Thanks for the input

 

[ptaylortx]

*Wife... Not wide . Hope she doesn't see that Lol

 

[TomKnollRFV]

We won't tell her...

Now I'm curious..what if you cured and smoked and did a traditional WI beer both from the brats? <Beer..butter..tons of onions..poach the bats in it, then a quick grill..load that lovely onion from the bath back in...alot of people keep the stock around too for gravy etc>

 

[chopsaw]

I think they turned out great.

Glad to hear it . I knew it would .

 

[12ring]

They look great.