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!

Postby johnfb » Mon Jan 28, 2008 1:41 pm

Bill The Grill Guy wrote:
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.




Made these at the weekend...10lbs of 'em.
Really nice flavour, everyone liked them.
A good recipe.
thanks

John
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Postby Bill The Grill Guy » Thu Jan 31, 2008 3:10 pm

Glad you liked it John. Any pics?
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Postby johnfb » Thu Jan 31, 2008 3:26 pm

Hi Bill

No. Should have taken some, but they are all in the freezer now... will do the next time as I defintely will be making these again.
I got a rush of blood to the head and did a marathon sausage making day...on my own crazy fool I am.
Made 30lbs of sausage including 10 lbs of your mixture. 5 hours in total, making, chilling and filling then twisting (sounds like some kinda dance) I was too tired and fed up at the end to take any phots.

But be assured they were in their hog casing blooming and now all snug in my freezer waiting to be wolfed down :lol:

Very nice recipe...it's a keeper for sure :)

John
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Re:

Postby RehctubUK » Wed Nov 26, 2014 9:22 pm

Bill The Grill Guy wrote:
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.


I am making this sausage recipe x5 for an event I have been asked to cater for for Saturday morning.
Anyone have any comments or advice to offer?
I predict that I may need to add a splash of water in addition. . . any thoughts?
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Re: Thanks to Wittdog and all of you guys,,,,,,,,

Postby onewheeler » Wed Nov 26, 2014 10:03 pm

There's no rusk so it might not need any added liquid. Depends a lot on the meat, but I seldom add liquid to a recipe like that. (It could be different if using sheep casings, they won't take too much rough treatment and it's a good idea to make the mix flow a bit more easily). If the mix feels too stiff, a little water won't hurt.

Martin/
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Re: Thanks to Wittdog and all of you guys,,,,,,,,

Postby RehctubUK » Wed Nov 26, 2014 10:47 pm

Solid advice, just what i had in mind. I am to make 70x 160g bratwurst. I shall certainly post the success or otherwise.
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Re: Thanks to Wittdog and all of you guys,,,,,,,,

Postby wheels » Thu Nov 27, 2014 12:04 am

To me, a bit of water to dissolve the salt would help it to mix. Mix well otherwise you'll end up with 'pork burger in skins' rather than decent sausage.

HTH

Phil
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Re: Thanks to Wittdog and all of you guys,,,,,,,,

Postby RehctubUK » Thu Nov 27, 2014 5:25 am

What about mincer plates? a fine-ish one followed by a large perhaps?
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Re: Thanks to Wittdog and all of you guys,,,,,,,,

Postby wheels » Thu Nov 27, 2014 12:44 pm

I'd have thought course, maybe a #6 or #8. But I'm no expert on this type of sausage. I note the recipes earlier in this thread use a fine grind.

I don't think that there's a right or wrong as Bratwurst seems to cover a 'class' of sausage rather than one particular type. Within that class there are sausages that are fine ground and others that are course.

HTH

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