White brats

[Sowsage]

Made 16lb lb of my white brats last weekend. Should have took more pics but they turned out great. My kids love these things

 

[radioguy]

Those look good!! Care to share recipe, process?

RG

 

[drdon]

Some good looking sausages there, OH YEAH!

 

[Sowsage]

Recipe for 16lb
560g egg whites
1.5 cups water
1.5 cups milk powder
144g kosher salt
16g white pepper
4g mace
4g ginger
4g cardamom
16g fresh grated lemon zest
8g finely minced green onion

Grind pork though a fine plate. I use a 3mm. Mix all ingredients into sheep casings. Then poach in a 167° water bath until internal temp of 155. Cool on an ice bath then refrigerate before cooking on the grill or vacuum pack and freeze

 

[Steve H]

Good lord they look good! Please share the recipe. And the casings used. They look professionally done!

 

[Sowsage]

Good lord they look good! Please share the recipe. And the casings used. They look professionally done!

Thanks, I posted the recipe I use. Give it try!

 

[Steve H]

Thanks, I posted the recipe I use. Give it try!

Oh, I plan to. Thanks for sharing the recipe.

 

[Rafter H BBQ]

Real nice job on the brats, looks top notch. Thanks for sharing your recipe!

 

[chopsaw]

Very nice . I've been looking to do some Weisswurst .
That's a good recipe you have . Sausage looks great . The variations are all pretty close to the same , some with cure 1 some without . Gonna write yours down . That's for 16 lbs or 15 lbs ?

 

[Sowsage]

Very nice . I've been looking to do some Weisswurst .
That's a good recipe you have . Sausage looks great . The variations are all pretty close to the same , some with cure 1 some without . Gonna write yours down . That's for 16 lbs or 15 lbs ?

That's for 16lb . It's very close to weisswurst. Almost like half traditional brat half weisswurst. And we like the sheep casing. It has a nice tender bite when grilled. Traditionally weisswurst would be cooked in hot water and the casing removed when eating. Usually a breakfast food from what I understand.

 

[chopsaw]

Yeah , usually eaten early in the day . Before lunch . Poached and casing removed . Soft pretzel and some good mustard . I think alot of the time it's made and eaten right away .

 

[jcam222]

Man nice stuff!! Those look great. I love a good brat!

 

[Sowsage]

Man nice stuff!! Those look great. I love a good brat!

Thank you!

 

[Winterrider]

Nice job, thanks for sharing recipe with all. Got it bookmarked

 

[DanMcG]

Thanks for the recipe Sowsage! Sounds real tasty, I need to make a batch and compare it to mine.

 

[Sowsage]

Nice job, thanks for sharing recipe with all. Got it bookmarked

Thanks! Let me know what you think if you get a chance to try the recipe

 

[Sowsage]

Thanks for the recipe Sowsage! Sounds real taste, I need to make a batch and compare it to mine.

Thanks! Let me know what you think. I checked out some of your stuff and videos on you tube. Very impressive! Your very fortunate to have someone to hand down all that knowledge to you. I've just been trying to learn as much as I can from reading books and help from all of the knowledgeable people on this forum.

 

[DanMcG]

I might try you recipe this week if I have the casings.
I think ya got me mixed up with Redbull or somebody else, I'm just an old hack with sausage, and learned like you did.

 

[Sowsage]

I might try you recipe this week if I have the casings.
I think ya got me mixed up with Redbull or somebody else, I'm just an old hack with sausage and learned like you did.

Yep sure did. My apologies. Lol. I would still like to know what you think for sure!

 

[DanMcG]

No problem Sowsage.
Question; making close to 20 lbs, you must freeze most of it. Do you notice any flavor loss of the fresh onion or lemon after a couple months?