Oktoberfest Brats today

Recipes for all sausages

Oktoberfest Brats today

Postby Big Guy » Wed Jan 11, 2012 12:09 am

My Baby sister will be migrating from Canada here to sunny Florida , She just loves my Oktoberfest Brats . so i made a batch

Grinding a boston butt.

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Spices,cases, milk and eggs ready to mix into the meat

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All stuffed

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Linked and ready for a fridge nap then packaging.

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The recipe

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 Kyle » Wed Jan 11, 2012 12:44 am

Does simmering for 20 mins fully cook them? How do you prepare them out of the package? They look tasty and the recipe sounds delish.
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Postby NCPaul » Wed Jan 11, 2012 12:47 am

Another snowbird. :D Looks great Big Guy. Simmering them at 170F should get them just cooked through.
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Postby Big Guy » Wed Jan 11, 2012 2:22 am

Kyle wrote:Does simmering for 20 mins fully cook them? How do you prepare them out of the package? They look tasty and the recipe sounds delish.


Yes 20 minutes cooks them. Start with cold water and bring the temp up to 180 and hold for the 20 minutes. If you plunge them into boiling water the cases will get rubbery and tough. Once I thaw them out I grill them on the Q until nicely browned. Very tasty these are my version of a local Oktober fest sausage
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Postby DanMcG » Wed Jan 11, 2012 3:52 am

Thanks for sharing the recipe Big Guy, they sound like a winner!
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Postby Damo the butcherman » Wed Jan 11, 2012 7:50 am

Looks good, I think I may have to try this one out myself,
Thanks Big Guy :D
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Postby grisell » Wed Jan 11, 2012 9:21 am

Looks great! :D

However, I prefer them not precooked. I think it gives a much better result when frying/barbecuing them. I've never understood the purpose of cooking them twice. :? In the industry, it's obvious, since it makes them keep longer, but for hobbymakers - no, I don't get it(?).
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Postby johnfb » Wed Jan 11, 2012 12:11 pm

Lovely... :D
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Postby Big Guy » Wed Jan 11, 2012 12:41 pm

grisell wrote:Looks great! :D

However, I prefer them not precooked. I think it gives a much better result when frying/barbecuing them. I've never understood the purpose of cooking them twice. :? In the industry, it's obvious, since it makes them keep longer, but for hobbymakers - no, I don't get it(?).


I find its just the opposite, they grill up much nicer if they are pre cooked. To each his own I say :lol:
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Postby SausageBoy » Wed Jan 11, 2012 2:36 pm

I also like to gently pre-cook sausages intended for the grill.
Steamed at 170 degrees, rather than poached.

:D
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Postby Vindii » Wed Jan 11, 2012 3:26 pm

They look great Big Guy. Thanks for the recipe.

One question. Why do you need cure in them?
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Postby Big Guy » Wed Jan 11, 2012 4:55 pm

You don't need cure in them . I put it in for colour and flavour enhancement
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Postby Gray Goat » Thu Jan 12, 2012 1:03 am

Thanks for the recipe Big Guy, the links look great. This one went right into the recipe book :D
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Postby adventureswiththepig » Sun Jan 15, 2012 11:24 pm

These look awesome. Certainly going to give them a go.
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Postby Richierich » Mon Jan 30, 2012 2:39 pm

Big Guy - Thanks for the recipe, but I am pretty sure I am using a recipe of yours for Bratwurst already, and there was no egg in it, have you posted one before? A couple of years ago maybe?
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