My wife hates all of the toys I've been buying so this weekend is a good time to bring them out.
I picked up the LEM .25 grinder and a bunch of stuff from Butcher and Packer.
Using SausageBoy's recipe as the base.
Wisconsin-Wannabe Bratwurst
5 lbs. well-fatted pork shoulder/butt
3 Tbsp. kosher salt
1 Tbsp. sugar
2 tsp. freshly ground black pepper
1 1/2 tsp. freshly grated nutmeg
1/2 tsp. toasted and freshly ground coriander
1/4 tsp. ground celery seed
1/8 tsp. ground marjoram
1 1/2 tsp. ground ginger
Then I added 1 Tbsp. Beer Buds to give it the beer flavor (not sure the correct amount to use so this is the trial run)
If anyone has experience with Beer Buds, I'll gladly take your advice on the amount for 5#.
2.5 lbs. will have diced high temp cheddar as well!
Staring out with a pork shoulder I grabbed the other day and cut into cubes.
Added some pork fat left over from my last CB project
All set and into the freezer while I get the spices and casings together.
I ended up with 7 lbs. 10 oz. So I'll use the remainder for a little bit of Italian sausage!
I'll add more as my day progresses!
Ron
I picked up the LEM .25 grinder and a bunch of stuff from Butcher and Packer.
Using SausageBoy's recipe as the base.
Wisconsin-Wannabe Bratwurst
5 lbs. well-fatted pork shoulder/butt
3 Tbsp. kosher salt
1 Tbsp. sugar
2 tsp. freshly ground black pepper
1 1/2 tsp. freshly grated nutmeg
1/2 tsp. toasted and freshly ground coriander
1/4 tsp. ground celery seed
1/8 tsp. ground marjoram
1 1/2 tsp. ground ginger
Then I added 1 Tbsp. Beer Buds to give it the beer flavor (not sure the correct amount to use so this is the trial run)
If anyone has experience with Beer Buds, I'll gladly take your advice on the amount for 5#.
2.5 lbs. will have diced high temp cheddar as well!
Staring out with a pork shoulder I grabbed the other day and cut into cubes.
Added some pork fat left over from my last CB project
All set and into the freezer while I get the spices and casings together.
I ended up with 7 lbs. 10 oz. So I'll use the remainder for a little bit of Italian sausage!
I'll add more as my day progresses!
Ron
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