Thanks to Wittdog and all of you guys,,,,,,,,

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Thanks to Wittdog and all of you guys,,,,,,,,

Postby Bill The Grill Guy » Wed Jan 09, 2008 1:24 pm

here are some pics of my first sausage links.

I didnt have time to post these the other day due to Fire Calls and a minor family emergency so here they are today.

I made 5.5 lbs of Hot Italian Sausage and 5.5 lbs of Brats. I have them in the fridge now drying so I can vac seal them later today.

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Postby johnfb » Wed Jan 09, 2008 1:49 pm

Excellent...well done

What Brat recipe did you use??

John
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Postby Bill The Grill Guy » Wed Jan 09, 2008 3:42 pm

johnfb wrote:Excellent...well done

What Brat recipe did you use??

John


Bratwurst

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.
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Postby johnfb » Wed Jan 09, 2008 3:56 pm

I must try this out as I was looking for a handy recipe for Brats.
Thanks Bill

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Postby wittdog » Thu Jan 10, 2008 1:31 pm

Here is a few more
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.


I did the 2003 version and liked it alot....
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Postby johnfb » Thu Jan 10, 2008 2:10 pm

Thanks Wittdog
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Postby johnfb » Thu Jan 10, 2008 3:02 pm

Hey Guys
Do you think beef would work in these recipes or a mixture of pork and beef at a 50-50 ratio?????
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Postby wittdog » Thu Jan 10, 2008 4:12 pm

I don't think beef would work in these...unless is was veal...Just my .02
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Postby johnfb » Fri Jan 11, 2008 10:02 am

Okay
I'll stick with the pork...thanks
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Postby Nafe » Fri Jan 11, 2008 10:17 am

Hey! How did those brats turn out, Ive been looking for a good brat recipe. Tried 2 but didnt really cut the mustard.

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Postby Bill The Grill Guy » Fri Jan 11, 2008 12:51 pm

Nafe wrote:Hey! How did those brats turn out, Ive been looking for a good brat recipe. Tried 2 but didnt really cut the mustard.

Nafe


I fried up some of the meat in a pan and it had great flavor. I am waiting for my dad to get back from his trip to MI so he can be one of the first to try the links. He bought me the grinder and has 4 years experience in German sausage (Army) so I will let him decide. :wink:
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Postby Oddley » Fri Jan 11, 2008 1:36 pm

Has anybody tried Othmar's recipe for bratwurst yet? I keep meaning to try it, but I'm getting old and forgetful. :)

Othmar wrote:Bratwurst Recipe
(Swiss style)

Bratwurst is made from pork and veal. You can substitute beef for the veal. The recipe is based on a total of one pound of meat. You can work out the ratio for larger quantities.

1 lb 60% (9.6 oz) Pork, 40% (6.4 oz) Veal
The Pork is medium lean from the shoulder or neck. Veal can be substituted with beef.

1 tsp Salt
1/2 tsp Onion Salt
1/2 tsp Ground White Pepper
1/2 tsp Marjoram
1/2 tsp Parsley
1/4 tsp Nutmeg
1/4 tsp Celery Seed
1/8 tsp Ginger
1/8 tsp Mace
1/8 tsp Cardamon
2 oz Red Wine


Grind meat through a 3/16" plate. Or buy ready ground meat.

Mix non-meat ingredients in bowl and add to ground meat and mix thoroughly with your hands until smooth. Work the meat at a very cool temperature in a big bowl or on the clean counter surface.

Chill in freezer for 30 min.

Mix again. Stuff into sheep or hog casings and air dry for 30 min. or until dry to the touch. If you do not want to stuff it into casings you can form paddies. This Bratwurst mixture makes also a very good main ingredient for pasta meat sauce, it adds a special note to the dish.

Refrigerate or freeze for later use.


http://members.shaw.ca/masterbutcher/su ... age_Recipe
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Postby Zulululu » Fri Jan 11, 2008 7:47 pm

Hi Oddley,
I made three batches first batch I found the wine a bit strong for my liking ( mailed Othmar to check quantity) Second batch used less wine and was better , suppose wine is not the same everywhere. Third batch I split and smoked them with my Polish friends Kilbasa. Everyone loved both versions.
Then again I do prefer to drink my wine instead of eating it.
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Postby Oddley » Fri Jan 11, 2008 8:08 pm

Hi Zulululu,

Thanks for the info. What quantity of wine did you find best?
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Postby Zulululu » Sat Jan 12, 2008 6:00 pm

Hi Oddley,
If I remember ( also getting old and forgetful) I used 1oz merlot. I will make again but as you know the old story so many sausages and so little time.javascript:emoticon(':lol:')
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