Made some Oktoberfest Brats today

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Made some Oktoberfest Brats today

Postby Big Guy » Fri Oct 09, 2009 11:59 pm

The brats stuffed and linked

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I tie off each link to prevent unravelling during poaching. Note water temp is kept at 180F not boiled. If you boil them you can toughen the skin.

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into the ice water bath to cool down

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All de-linked and packaged ready for the freezer or Q


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Project #2 I stuffed some Pepperoni They will go in the smoker tomorrow.

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Q view tomorrow for the Pepperoni sticks.
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Postby wheels » Sat Oct 10, 2009 12:04 am

Oh Boy they look good, it's 1am here and I'm peckish after a couple of hours at my 'local'. Have you posted the recipes for these before BG?

Phil
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lookin' good Big Guy

Postby Chuckwagon » Sat Oct 10, 2009 3:55 am

Whoooa! Waaa Hooo!
Check out that clean table and stuffer! Big Guy, I'm impressed. I thought you were going hunting this week. Wallie and I were going to come up there just to show you how to hunt bears with rattlesnakes!
Yup, your sausages look marvelous. Are your fingers sore from string? Why don't you try hog rings with spring loaded pliers?
Best Wishes, Chuckwagon
If it looks like a duck, quacks like a duck, and walks like a duck, it probably needs a little more time on the grill.
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Postby Big Guy » Sat Oct 10, 2009 3:22 pm

Yes my pinky fingers get sore in the crease from the string. I have hog rings but they aren't any good in this application. Once poached I remove the strings. It was raining last night so I didn't go out hunting, looks clear so I'll be out in the morning. I have the Pepperoni in the smoker now.
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Postby Richierich » Sat Oct 10, 2009 4:40 pm

Any chance of the recipe for the Bratwurst BG? Only I appear to have promised to make a load, need a good recipe - all suggestions gratefully received.

Rich
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Postby Big Guy » Sun Oct 11, 2009 2:28 pm

I've posted this before but here it is again

Bratwurst (Oktoberfest)


20 lbs. Pork butts
4 cups milk
6 Tbs. salt
4 tsp. Prague powder
1 Tbs. mace
8 tsp. white pepper
1 Tbs. nutmeg
2 tsp. ginger
4 eggs
4 cups powdered milk

Grind meat through a fine plate. Mix spices together and add to meat with the rest of the ingredients. Mix well. Stuff into hog casings. Link and place in simmering water for 20 minutes. Remove and cool under cold running water until cool to touch. Separate the links and package.
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Postby Richierich » Mon Oct 12, 2009 9:35 am

Big Guy wrote:I've posted this before but here it is again

Bratwurst (Oktoberfest)


20 lbs. Pork butts
4 cups milk
6 Tbs. salt
4 tsp. Prague powder
1 Tbs. mace
8 tsp. white pepper
1 Tbs. nutmeg
2 tsp. ginger
4 eggs
4 cups powdered milk

Grind meat through a fine plate. Mix spices together and add to meat with the rest of the ingredients. Mix well. Stuff into hog casings. Link and place in simmering water for 20 minutes. Remove and cool under cold running water until cool to touch. Separate the links and package.


Excuse my question - are there not 2 Prague Powders, like cure #1 and #2? Which is is?
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Postby saucisson » Mon Oct 12, 2009 10:31 am

That is correct, but you would not normally use #2 in a fresh sausage product that is cooked and certainly not one that is fried.

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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Postby Big Guy » Mon Oct 12, 2009 6:05 pm

yes use #1. its just in there for colour and flavour enhancer not for botulism protection. If you don't mind grey sausage leave it out.
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Postby Nutczak » Mon Oct 12, 2009 8:43 pm

Those are some great looking brats, I want to make some now, but I do not have anymore room in the house to refrigerate or freeze them. I have been spending too much time around the grinder and stuffer already this month.


Have you ever considered trying 25%-30% veal in those brats?
I have been known to knock down old women and children to get a veal-brat, add a little coarse ground mustard, chopped raw onion, and an amber beer to the mix, and mayhem may ensue if I cannot get some.
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Postby Big Guy » Tue Oct 13, 2009 1:01 am

Veal would be a nice addition, unfortunatly its hard to come by and pricy. I might add some chicken as a substitute just to see the difference. The all pork are nice though.
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Postby Richierich » Thu Nov 12, 2009 4:52 pm

Made up a batch the other day, tried them last night, great flavour, although a little peppery for my taste. Even Mrs RR liked them, and she is Swiss, got some more meat to have another go for friends tomorrow, a little less pepper.

That said I did make 1/10th of the batch side so translating cups to tablespoons meant rounding a little here and there, never realised there were US & UK tablespoons and teaspoons - different sizes.

No pictures, camera is dead - sorry.

Chuckwagon - what size do you make your to and many did you get from your batch - I have promised a mate I will make him 35 for a party in December.

Thanks again for the recipe!!
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Postby Chuckwagon » Thu Nov 12, 2009 8:48 pm

Hi Richie,
Check new topic under beginners for my Brat recipe. Thanks for asking. Best wishes, Chuckwagon
If it looks like a duck, quacks like a duck, and walks like a duck, it probably needs a little more time on the grill.
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