Homemade BRATWURST

Wampus · Dec 11, 2012

Made these up some time ago along with some italian sausages and maple breakfast sausages.

Last night was the first time we've tried the brats.

Smoked on the LBGE at about 400 with some cherry wood until the IT was 160. Saute'd up some yellow peppers and onions and made some steak fries too. Turned out great. I don't think I'm gonna change a THING with that recipe. It's a keeper!

Thanks for lookin!

gtr · Dec 11, 2012

Yeah man! :clap2: Looking good!

and the recipe you wouldn't change is....?:hungry:

Foxfire · Dec 11, 2012

I'm a native of Sheboygan, Wisconsin and I, sir, am jealous. Prontastic.

Boshizzle · Dec 11, 2012

Wow, they look great!

cowgirl · Dec 11, 2012

Looks mighty fine from here too!!

HeSmellsLikeSmoke · Dec 11, 2012

Very inspiring. Thanks for the post.

superdan · Dec 11, 2012

gtr said:
yeah man! :clap2: Looking good!

And the recipe you wouldn't change is....?:hungry:

x2..

Wampus · Dec 11, 2012

gtr said:
Yeah man! :clap2: Looking good!

and the recipe you wouldn't change is....?:hungry:

Man, I cannot remember where I got it. I think it was from one of the websites you sent me, but I can't recall. I just wrote it down on a piece of paper and threw it in my recipe stash.

Anyway, here it is....

5 lb pork butt
2 tbs sugar
3 tbs kosher salt
1-1/2 tsp ground nutmeg
1/2 tsp ground coriander
1/4 tsp ground celery seed
2 tsp black pepper
1/8 tsp ground marjoram
1-1/2 tsp dried ground ginger
1/2 tsp ground white pepper
1/8 tsp ground mace
1/2 tsp granulated garlic
1/2 tsp crushed red pepper
1 tsp accent (optional, but I added it)

Course grind through the big holes
Mix in spices
DO NOT overmix
Stuff

The only thing I thought about adjusting at all was the salt. I thought they were a bit salty, but everyone else disagreed and thought they were fine. Brats are usually a bit salty anyway so I don't think I'm gonna change anything. I MAY try it without the Accent next time and see what that does, but I really hate to mess with it.

HeSmellsLikeSmoke · Dec 11, 2012

OK, this thread does it. I'm gonna pull the trigger on the grinder. :mrgreen:

Foxfire · Dec 11, 2012

Yeah we got an awesome Black Friday deal on a Kitchen Aid stand mixer and I'm thinking the sausage stuffer is attachment #1.

JonM106 · Dec 11, 2012

I will echo Foxfire's comments, this time from Milwaukee. Looks awesome!

gtr · Dec 11, 2012

Foxfire said:
Yeah we got an awesome Black Friday deal on a Kitchen Aid stand mixer and I'm thinking the sausage stuffer is attachment #1.

The grinder is cool (stuffer comes as part of that), but after a couple stuffing sessions you'll most likely get a dedicated stuffer. It happened to me, and I've seen it over and over - but don't get me wrong - the grinder is fine, esp. if your mainly doing 5 or 10# batches - it's just stuffing with that thing can be a biatch.

But by all means - MAKE SAUSAGE! You won't go back! :thumb:

landarc · Dec 11, 2012

Nice sausage you got there Wampus

Grabnabber · Dec 12, 2012

Regarding KitchenAid:

Grinder good.
Stuffer bad. Really bad.

:mrgreen:

Bluebird · Dec 12, 2012

Man those look good!:thumb:

chicagokp · Dec 12, 2012

gtr said:
The grinder is cool (stuffer comes as part of that), but after a couple stuffing sessions you'll most likely get a dedicated stuffer. It happened to me, and I've seen it over and over - but don't get me wrong - the grinder is fine, esp. if your mainly doing 5 or 10# batches - it's just stuffing with that thing can be a biatch.

But by all means - MAKE SAUSAGE! You won't go back! :thumb:

Grabnabber said:
Regarding KitchenAid:

Grinder good.
Stuffer bad. Really bad.

:mrgreen:

+1 on these. I ended up with the Kitchner stuffer from Northern Tool. It works really well. And I just looked, it's on sale, 70 bucks.

Nice work!!

On a side note, save off a pound of the meat next time and some remaining seasoning, but add in curry powder. About 1.5 Tbsp of it. Curry Brats absolutely rock!

boatnut · Dec 12, 2012

awesome Bro! nuttin' better then homemade. I made up 10 lbs of my own a few weeks ago as well.

slow-smoker · Dec 12, 2012

Nice job Wampus! I made Brats recently and they turned out nice, but I may try your recipe because I see a few extra spices in yours that I didn't use, and I'm curious how they would change the flavor.

Teamfour · Dec 12, 2012

Wow, that's nice!

Mdboatbum · Dec 12, 2012

Those look awesome!!
I've tried making Brats a couple times, and I always end up with all the fat leeching out during cooking and dry sausages. I've tried poaching, smoking and baking, all with the same result. Any ideas? I was thinking adding dried milk powder might help, as I see it as an ingredient in a lot of recipes. Yours looks plenty moist though, and I don't see anything about milk or any other binders.

Homemade BRATWURST

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