It seems that sausage making is the only time I take notes and advance a recipe.
My Not Brat recipe has had a few tweaks and still needs a few more.
But this is what it was this time around.
Started with 3.5# of ground butt from my freezer.
Added my mix of 10 herbs and spices.
And stuffed some hog casings.
And WTF? No pics of the links on the grill might just score my first Dilly Bar...
But I do have pics of eggs. That's the same isn't it?
And started eating when I realized I hadn't taken a plated picture.......
Wheat toast, runny eggs, and Not Brats.
So the spice mix was something like this.
Amounts are estimates.
3.5# pork
.5# high temp cheddar
1T. chipotle
1T. Guajillo
1T. hot paprika
1T. salt
2t. onion powder
<2t. garlic powder
<1t. cumin
>2t. CBP
~1T dried cilantro
~2t. dried oregano.
Changes to the next batch will be less garlic (maybe none), same with the cumin, and probably less Paprika.
So that's it. A pretty good next try in the pursuit of a decent Not Brat.
Thanks for lookin in.
My Not Brat recipe has had a few tweaks and still needs a few more.
But this is what it was this time around.
Started with 3.5# of ground butt from my freezer.
Added my mix of 10 herbs and spices.
And stuffed some hog casings.
And WTF? No pics of the links on the grill might just score my first Dilly Bar...
But I do have pics of eggs. That's the same isn't it?
And started eating when I realized I hadn't taken a plated picture.......
Wheat toast, runny eggs, and Not Brats.
So the spice mix was something like this.
Amounts are estimates.
3.5# pork
.5# high temp cheddar
1T. chipotle
1T. Guajillo
1T. hot paprika
1T. salt
2t. onion powder
<2t. garlic powder
<1t. cumin
>2t. CBP
~1T dried cilantro
~2t. dried oregano.
Changes to the next batch will be less garlic (maybe none), same with the cumin, and probably less Paprika.
So that's it. A pretty good next try in the pursuit of a decent Not Brat.
Thanks for lookin in.
