Giving a first go!

[rich]

Fresh Bratwurst come to you from Tennessee, USA. Well tomorrow anyway, for I shall make my first fresh stuffed sausage. I've made one batch of bulk breakfast sausage to get the feel of my mincer an all, an was quite pleased with the result. I'll use this thread to document my efforts.

[Big Guy]

Good luck on your bratwurst. Keep us in the loop and picture would be great. I make lots of sausage but usually make most of it during the fall and winter months. This time of year I just enjoy the fruits of my labours. Its harverst season so tomorrow I'll be making spaghetti sauce with all the veggies from my own garden. I'll be in Tennessee in February to visit some friends on my way to winter in Florida.

[rich]

Well here's supper for tommorrow. The have a little air in some. The links are not uniform, and are a bit mis-shappen. Just need more practice.

[Spuddy]

They look good Rich.
What's in 'em?

[wittdog]

Looks good rich you need to invest in a sausage pricker..

[rich]

Veal is almost $20 USD a lb. here, so thery're not a traditional bratwurst (I'm not a purist anyway, and don't want to start THAT debate). so this is what I used:

-50% pork shoulder
-20% beef chuck
-30% fat
-allspice
-caraway
-sweet marjoram
-black pepper
-salt
-nutmeg
-My very own homebrewed India Pale Ale

there not very pretty, but boy are they tasty.

rich you need to invest in a sausage pricker..

Is that for get the air bubbles out? I used a sewing needle. I'd say my next batch will go easier. Even by the end of stuffing these I was much improved.

[wittdog]

Yes rich they are for getting the bubbles out...and no matter how good you get you'll always have some air bubbles...a sewing neddle will work fine

[pokerpete]

Fresh Bratwurst come to you from Tennessee, USA. Well tomorrow anyway, for I shall make my first fresh stuffed sausage. I've made one batch of bulk breakfast sausage to get the feel of my mincer an all, an was quite pleased with the result. I'll use this thread to document my efforts.

That's good because most of my American friends are Redneck Hillbillies, one of them is a boss of the Great Smokey Mountains National Park in your County.

[tristar]

Hi Wittdog and Rich,

I would never prick a fresh sausage, all you do by that is offer the entrapped moisture and fats an escape path during cooking, most air bubbles or pockets in a fresh sausage will dissapear on their own overnight in the fridge and they do no harm anyway.

However, if you are making dried sausages it is very important that you prick them, as the air pocket can hinder the drying process and lead to a risk of the sausages being tainted. it can also cause the casing to rot at that point as they are not exposed to the salt, curing agents, or bacterial starters in dried sausage.

Regards,
Richard

[rich]

The end result:

[tristar]

Is that sauerkraut Rich? Do you have a recommended method for making your own by any chance?

Regards,
Richard

[rich]

Is that sauerkraut Rich? Do you have a recommended method for making your own by any chance?

Yes, that is my homemade sauerkraut. I am from German decent, so good homemade kraut is a staple food in my home. To keep from getting to far off topic here, I have started a new thread describing how I make my sauerkraut.

Homemade Sauerkraut Thread

[Bill Hays]

Rich, that looks awesome!! Good Job!!

[wittdog]

Rich that does look awsome..Yum...

[Big Guy]

Great job Rick. I know youll be making lots more. I use all pork butts to make my brats. Like you said veal is too costly. I see in some commercial brats the use pork and chicken. I might have to try a test batch say 80 % pork and 20% chicken. I added my version of sauerkraut to your thread. Enjoy. My favorite meal is Sauerkraut, mashed potatoes and brats! yummy. Serve it with a nice cold beer or a white wine it doesn't get any better. Guess what I talked my self into for tomorrows supper. LOL