Looking for a recipe for bratwurst and a hot link

[workhorse]

Hey guys, I am going to be processing an elk this year and I's like a good bratwurst recipe, and a hot link recipe. When I say hot link, I am picturing something like a polish sausage, with mustard seed and garlic, but also a little spicy. Not cured, fresh sausage. If your recipe is just with pork, don't change it to accomadate for the elk. I know what mixture I meed to keep it juicy. Thanks in advance.

Workhorse

[johnfb]

Workhorse
Everything you need should be in the recipe section.
This will get you started

Bratwurst by Bill the Grill guy

Thread
http://forum.sausagemaking.org/viewtopi ... ht=wittdog


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.
_________________

[Davred]

Bratwurst

2 1/2 lb Lean veal
2 1/2 lb Lean pork
1 tsp White pepper
3/4 pint Water
1 1/2 tsp Mace
8 oz Fine breadcrumbs soaked in 1/4 pint Milk
1 1/2 ts Nutmeg
3 tsp Salt

Cube the meats, mix together, and grind twice. Add mace, nutmeg, salt and pepper and grind a third time. Using your hands, combine the meat with the bread crumbs. Add the water and beat with a wooden spoon until light and fluffy. Stuff into pork casings and tie securely into desired lengths.

[workhorse]

So here is the recipe I came up with. I think they turned out delicious.
Smoked hot links

5 lbs antelope
4 lbs pork shoulder
1 lb pork fat
3 T pickling salt
1 T prague #1
1 T celery salt
2 T hot red pepper flakes
2 t cayenne pepper
2T paprika
1 T mustard seed
1 T fresh minced garlic
1 T garlic powder
1 T sage
1 T marjoram
1 t thyme
1 cup ice water
1 cup powder milk

Combine all dry ingredients except powdered milk and mix thoroughly. Along with water, mix into meat. Let meat mixture sit in the refrigerator for atleast 8 hours. Add powdered milk, and continue mixing until "hairy". Stuff into 33 mm casings and put in the smoker. Smoke at 130 degrees for 1 hour, increase to 150 degrees for 1 hour. Raise temp to 165 degrees, and continue smoking until internal temp reaches 152 degrees, about 3 more hours.

I hope you all enjoy these as much as I did!

[Moushka]

Last week I bought a bunch of Cabelas sausage kits off their internet closeout site for $4.88 a pack and that included the casings (kit is said to make 30 pounds). I just checked and now the kits are being offered at $7.88.

I bought the kits for thier casings because I have to pay $8.00 for the same brand of casing packs and $45.00 for a hank here in Anchorage. I sold the the Chorizo and Polish Sausage spices to a friend who made them into bulk patties and they were good for mild sausage.

[wittdog]

Bigwheel's Genuine Texas Hotlinks

6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
2 T. Morton's Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme

Mix all the spices, cure, and garlic into the beer and place in refrigerator
while you cut up the meat to fit in the grinder. Pour the spiced beer over
the meat and mix well. Run meat and spice mixture through the fine plate and mix again. Stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy.
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.