Sunday sausage making -- beef pub bangers and bratwurst (UPDATED)

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Awww right...there u are. NIce to see you post again and sausages look xlnt. Would like to see a pic of the semi-emulsified 'rustic' brat whenever u get to them....<grin>. Once again your humor in a thread makes me chuckle. 'Half-assedness', a classic.....How's that Lem grinder working out for you? I might be in the market soon....Regards,
 
Awww right...there u are. NIce to see you post again and sausages look xlnt. Would like to see a pic of the semi-emulsified 'rustic' brat whenever u get to them....<grin>. Once again your humor in a thread makes me chuckle. 'Half-assedness', a classic.....How's that Lem grinder working out for you? I might be in the market soon....Regards,
Hey Bill,

Good to hear from you! Thanks for checking in, and for the compliment. I'll take a picture of the bratwurst cross-section when I cook some links. The texture is actually pretty good, and I've seen other bratwurst recipes that aren't emulsified either. I'd like to try some weisswurt or frankfurters soon to play around with an actual emulsified sausage.

The LEM #5 grinder works just fine for my small (5 lb) sausage batches. Takes much longer to chop the meat/fat small enough to feed down the chute than the actual grinding takes.  You have to chop meat/fat to around 1 to 1-1/2 inch pieces, but the grinder then makes quick work of them. I can grind 5 lbs in around 5 minutes by myself, and don't have any problem with smear as long the meat/fat is semi-frozen. In fact, I've never even used my coarse plate....I just run everything through my fine plate a couple of times and it works great.  Unlike your KA grinder attachment, you'll need to handwash the LEM grinder. But it cleans up nicely if you run a couple of slices of bread though the grinder at the end to absorb the fat smears.  If you are planning bigger batches of sausage, you might look at the #8 or #12 grinders to see if they have a bigger diameter feed chute as compared to the #5.

Hope you enjoy the rest of your week, and stay dry!  I guess a big storm is supposed to be blowing in tonight or tomorrow.
 

SnorklingGirl, you may be interested in a real German kraut recipe from a real German LOL. here is one that i use on top of brats. this was is also used as a side dish for potroast, real dumplings and tons of gravey.

2 plastic bags of the refrigerated kraut [not caned] i use Franks

1 pound of bacon

2 onions

pepper

take the kraut and put it in a pan and just give it one rinse. cut up the onions and put it on top of the kraut and shake some pepper on it all. then put enough water in there just to cover the kraut. put on the medium heat and bring to a boil and then cut down the heat and put it on simmer. in the meantime take that pound of bacon and cut it up in small pieces. put it in a fry pan on medium heat and fry it until it gets crispy brown.

let the kraut simmer for 20 minutes and put it in a colander to drain the liquid. then put the kraut back in the pan. at this time dump the bacon and the grease on top of the kraut and mix well. it's done.  i have served this at getogethers i have of fishing groups and it's the no. 1 topping for brats or any sausage. this should be served hot on the brats. Reinhard
 
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Hey Bill,

Good to hear from you! Thanks for checking in, and for the compliment. I'll take a picture of the bratwurst cross-section when I cook some links. The texture is actually pretty good, and I've seen other bratwurst recipes that aren't emulsified either. I'd like to try some weisswurt or frankfurters soon to play around with an actual emulsified sausage.

The LEM #5 grinder works just fine for my small (5 lb) sausage batches. Takes much longer to chop the meat/fat small enough to feed down the chute than the actual grinding takes.  You have to chop meat/fat to around 1 to 1-1/2 inch pieces, but the grinder then makes quick work of them. I can grind 5 lbs in around 5 minutes by myself, and don't have any problem with smear as long the meat/fat is semi-frozen. In fact, I've never even used my coarse plate....I just run everything through my fine plate a couple of times and it works great.  Unlike your KA grinder attachment, you'll need to handwash the LEM grinder. But it cleans up nicely if you run a couple of slices of bread though the grinder at the end to absorb the fat smears.  If you are planning bigger batches of sausage, you might look at the #8 or #12 grinders to see if they have a bigger diameter feed chute as compared to the #5.

Hope you enjoy the rest of your week, and stay dry!  I guess a big storm is supposed to be blowing in tonight or tomorrow.
Yeah, I've read about that with the Lem. I've ordered another blade for the KA off Ebay, an older model, not the newer SS blade that's to thin to work properly. Always something....I'm chomping at the bit to make that krautwurst. I did make a batch of Kimchee...although neglected to take pics as I went along so only a pic of the final mix. Next time I'll remember so I can do a thread. Regardless, it was an awesome first batch for a Howlie...and all these years I was intimidated by it. Thx for the info....later
 

SnorklingGirl, you may be interested in a real German kraut recipe from a real German LOL. here is one that i use on top of brats. this was is also used as a side dish for potroast, real dumplings and tons of gravey.

2 plastic bags of the refrigerated kraut [not caned] i use Franks

1 pound of bacon

2 onions

pepper

take the kraut and put it in a pan and just give it one rinse. cut up the onions and put it on top of the kraut and shake some pepper on it all. then put enough water in there just to cover the kraut. put on the medium heat and bring to a boil and then cut down the heat and put it on simmer. in the meantime take that pound of bacon and cut it up in small pieces. put it in a fry pan on medium heat and fry it until it gets crispy brown.

let the kraut simmer for 20 minutes and put it in a colander to drain the liquid. then put the kraut back in the pan. at this time dump the bacon and the grease on top of the kraut and mix well. it's done.  i have served this at getogethers i have of fishing groups and it's the no. 1 topping for brats or any sausage. this should be served hot on the brats. Reinhard
Hi Reinhard,

Thank you very much for posting your kraut recipe!  I appreciate it a lot, and will give your recipe a try soon.  I have some family visiting in a couple of weekends and had planned to serve brats for lunch....I'll add your kraut to my menu.

Thanks again and have a great day!

Clarissa
 
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