www.sausagemaking.org

here are some pics of my first sausage links.

I didnt have time to post these the other day due to Fire Calls and a minor family emergency so here they are today.

I made 5.5 lbs of Hot Italian Sausage and 5.5 lbs of Brats. I have them in the fridge now drying so I can vac seal them later today.

Excellent...well done

What Brat recipe did you use??

John

johnfb wrote:Excellent...well done

What Brat recipe did you use??

John

Bratwurst

5 pounds lean ground pork, unseasoned
4 teaspoons sugar
1 tablespoon ground coriander
1 tablespoon sage
1 teaspoon paprika
1 teaspoon cayenne pepper
2teaspoons dried rosemary
1 tablespoon dry mustard
1 teaspoon pepper
1 teaspoon nutmeg
5 teaspoons salt
Hog casings (I used about 10')

Made 15 6" brats.

Mix all spices together and work into meat. Stuff meat mixture into hog casings and form links. Makes
about 20 brats.

I must try this out as I was looking for a handy recipe for Brats.
Thanks Bill

John

Here is a few more
Bigwheel's Lonesome Yankee Bratwurst (2000)

5-7 lb pork butt
1 cup water
2 T. salt
1 T. sugar
1 t. coriander
1 t. sage
1 t. paprika
1 t. teaspoon cayenne pepper
2 t. rosemary
1 t. MSG
1 T. dry mustard
1 T. black pepper (fine grind)
1 big pinch ground nutmeg
1 small pinch ground cloves
hog guts

Mix all spices into the liquid and place in the freezer while you debone the butt and cut the meat to fit the grinder. Pour spiced liquid over the cut meat and mix well. Run through med or fine plate and mix well again. Stuff into the guts and twist into links about 5" long.

Lonesome Yankee Bratwurst (2003)

10 lbs. boston butt
3 T. salt
1 T. sugar
2 T. dry mustard
1 T. MSG (optional or use less if you want..if you skip it add another T. of salt)
1 T. ground coriander
1 T. ground sage
1 T. paprika
1 T. black pepper
1 T. ground rosemary
2 t. cayenne pepper
2 t. nutmeg
2 cups water or beer or a combo of the two*

Add all spices to liquid. blend and refrigerate. Cut meat to fit grinder. Add spiced liquid to meat and mix well. Grind through fine plate. mix well again. Stuff into medium hog guts. Twist into 5 inch links or therabouts. Refrigerate immediately and freeze any not used within a couple of days.*Beer seems to intensify the flavor of the spices. So if you like a little more pronounced spice flavor use beer.(Budwieser works well). If you like a little blander use water. To split the difference use a cup of each.


I did the 2003 version and liked it alot....

Thanks Wittdog

Hey Guys
Do you think beef would work in these recipes or a mixture of pork and beef at a 50-50 ratio?????

I don't think beef would work in these...unless is was veal...Just my .02

Okay
I'll stick with the pork...thanks
John

Hey! How did those brats turn out, Ive been looking for a good brat recipe. Tried 2 but didnt really cut the mustard.

Nafe

Nafe wrote:Hey! How did those brats turn out, Ive been looking for a good brat recipe. Tried 2 but didnt really cut the mustard.

Nafe

I fried up some of the meat in a pan and it had great flavor. I am waiting for my dad to get back from his trip to MI so he can be one of the first to try the links. He bought me the grinder and has 4 years experience in German sausage (Army) so I will let him decide.

Hi Oddley,
I made three batches first batch I found the wine a bit strong for my liking ( mailed Othmar to check quantity) Second batch used less wine and was better , suppose wine is not the same everywhere. Third batch I split and smoked them with my Polish friends Kilbasa. Everyone loved both versions.
Then again I do prefer to drink my wine instead of eating it.

Hi Oddley,
If I remember ( also getting old and forgetful) I used 1oz merlot. I will make again but as you know the old story so many sausages and so little time.javascript:emoticon(':lol:')
Laughing