These Brats are the WURST

[BGKYSmoker]

Nice brats.

With inda, I dont fry any test of my sausage makes, I taste raw, been doing that since 1974 and im still walking.

 

[nlife]

As I was searching through all the brat recipes trying to find one that looked interesting, I kept seeing recipes for Currywurst. I thought it was pretty strange, but we do a lot of Indian dishes here anyways so why not. They're also quite popular in Germany.

Turns out that it's actually pretty good. I enjoyed them, my wife thought they were 'ok', and my son threw me off by trying a bite, then bellied up to the bar for a plate of his own. He doesn't like any of the other curry dishes we do and he's either take it or leave it on brats.

 

[Fueling Around]

As I was searching through all the brat recipes trying to find one that looked interesting, I kept seeing recipes for Currywurst. I thought it was pretty strange, but we do a lot of Indian dishes here anyways so why not. They're also quite popular in Germany.

Turns out that it's actually pretty good. I enjoyed them, my wife thought they were 'ok', and my son threw me off by trying a bite, then bellied up to the bar for a plate of his own. He doesn't like any of the other curry dishes we do and he's either take it or leave it on brats.

I'm not a big fan of curry wurst. Too me it is a blah hotdog. My daughter loves them.
Curry wurst is when your wife is forgiven for using ketchup. The Germans use a spiced curry ketchup.

I've been thinking about your comment on McD flavor and it finally dawned on me.
Someone made a breakfast sausage that mimicked McD by adding mace to the recipe.
The only McD flavor I want to recreate is the sauce on a steak and bagel sandwich

 

[nlife]

I made it to the next town over today and picked up the last pack of LEM Bratwurst seasoning they had at on the shelf. I was there dropping of presents to my parents and to the in-laws. I also have some pork in the fridge ready to go so I think I'm going to split it up and make 500g or so of the LEM spice mix as recommended by @tallbm and 500g or so of the recipe @jcam222 recommended. Hoping I have enough hog casings to do up a small test batch of both.

 

[tallbm]

I made it to the next town over today and picked up the last pack of LEM Bratwurst seasoning they had at on the shelf. I was there dropping of presents to my parents and to the in-laws. I also have some pork in the fridge ready to go so I think I'm going to split it up and make 500g or so of the LEM spice mix as recommended by @tallbm and 500g or so of the recipe @jcam222 recommended. Hoping I have enough hog casings to do up a small test batch of both.

Nice!

After some years of using it and testing to get a by weight measurement I landed on 27.3gm of LEM Fresh Brat seasoning per 1 pound of sausage grind. I do mine 80/20 - meat/fat ratio.
Let me know what you think, can't wait!!!! :D

 

[crazymoon]

NL, Good looking brats, looks like you're having fun with new recipes.

 

[SmokinEdge]

Nicely done. Looking at the spice list, you have yourself a nice Sheboygan brat right there.

Well done.

JC

JC, your Nuremberg recipe is my go to. It’s old school and fantastic.

 

[DougE]

JC, your Nuremberg recipe is my go to. It’s old school and fantastic.

It has become my favorite recipe for fresh brats too.