Better Than Sex! Bona Fide Beer Brats
Posted: Thu Nov 12, 2009 9:26 pmHey Guys! That got your attention didn't it? Richie Rich asked for this recipe and I was afraid I was sort of steppin' on someone else's thread, so I posted a new one.
“Chuckwagon’s Beer-Basted Brats”
7 lbs. pork butt (nearly frozen)
2 lbs. beef chuck (nearly frozen)
1 lb pork backfat (frozen solid)
3 large cloves garlic, minced
1 tblspn. very coarsely ground black pepper
1-1/2 cups soy protein concentrate
3 large eggs (cold)
1 cup heavy cream (cold)
1-1/2 tblspns. rubbed sage
1 tspn.. freshly ground nutmeg
1 tspn. dried thyme
1 tblspn. freshly minced ginger
5 tblspns. kosher salt
4 tblspns. sugar
1 pint flat lager (not pilsner) beer
Cut the meat and fat into inch cubes so your grinder will swallow them. Grind the meat and fat through a 3/8” plate then mix the remaining ingredients well into the meat until the myosin forms a “meat paste”. Place the meat into the freezer twenty minutes while you clean up your equipment like Big Guy always does. Finally, stuff the sausage into 36 m.m. hog casings. You’re going to love this one!
This recipe is for "fresh" sausage and must be refrigerated and eaten within three days, or frozen. If you wish to cure and smoke them, simply add 2 level tspns. Prague Powder #1 to the recipe and cook them slowly over a period of several hours. Start the smokehouse at 120 degrees F. and raise the temperature only a few degrees every half hour until the smokehouse temp reaches 165 degrees F. When the internal meat temperature reaches 150 degrees F., place them in icewater to drop them to room temperature. Refrigerate the brats and use them on the grill at your leisure.
Best wishes, Chuckwagon
“Chuckwagon’s Beer-Basted Brats”
7 lbs. pork butt (nearly frozen)
2 lbs. beef chuck (nearly frozen)
1 lb pork backfat (frozen solid)
3 large cloves garlic, minced
1 tblspn. very coarsely ground black pepper
1-1/2 cups soy protein concentrate
3 large eggs (cold)
1 cup heavy cream (cold)
1-1/2 tblspns. rubbed sage
1 tspn.. freshly ground nutmeg
1 tspn. dried thyme
1 tblspn. freshly minced ginger
5 tblspns. kosher salt
4 tblspns. sugar
1 pint flat lager (not pilsner) beer
Cut the meat and fat into inch cubes so your grinder will swallow them. Grind the meat and fat through a 3/8” plate then mix the remaining ingredients well into the meat until the myosin forms a “meat paste”. Place the meat into the freezer twenty minutes while you clean up your equipment like Big Guy always does. Finally, stuff the sausage into 36 m.m. hog casings. You’re going to love this one!
This recipe is for "fresh" sausage and must be refrigerated and eaten within three days, or frozen. If you wish to cure and smoke them, simply add 2 level tspns. Prague Powder #1 to the recipe and cook them slowly over a period of several hours. Start the smokehouse at 120 degrees F. and raise the temperature only a few degrees every half hour until the smokehouse temp reaches 165 degrees F. When the internal meat temperature reaches 150 degrees F., place them in icewater to drop them to room temperature. Refrigerate the brats and use them on the grill at your leisure.
Best wishes, Chuckwagon
