Home Made Bratwurst & Kielbasa (pRoN)
I must have been cooking a lot of ribs the past couple of months. I always trim the tips off my spares and save 'em for sausage making.
After gathering a few bags from the freezer, I easily had around 12 pounds of pork trimmings. I have a book on home sausage making and used a couple of recipes from there as a starting point. http://farm9.staticflickr.com/8339/8...174fa7c6_c.jpg I didn't have any veal handy, so my Brats are just pork, but with the seasoning, they still taste Bratwurst should. I used my trusty old KA mixer to grind the meat and stuff the casings. The KA mixer does a fair job of grinding, but I've already ordered a freestanding sausage stuffer for the next time. The KA mixer is painfully slow when it comes to stuffing. http://farm9.staticflickr.com/8349/8...34ba071a_c.jpg I ended up making about 5.5 pounds of Bratwurst. http://farm9.staticflickr.com/8338/8...58be3583_c.jpg I also made around 5.5 pounds of Polska Kielbasa, which also calls for beef. I had a small chuck roast in the freezer, so I used most of that, and ground the rest up for fresh hamburger. http://farm9.staticflickr.com/8350/8...5815cee7_c.jpg I cooked some of the sausage for last nights supper and was not disappointed with the results. I cooked the Brats Wisconsin style using a sliced onion, a couple of proud tablespoons of butter, and a beer. Oh, and a couple of beers for the chef :mrgreen: http://farm9.staticflickr.com/8070/8...6291ae66_c.jpg The brats were first cooked over direct heat to give them some color and grill marks. At the same time, I let the onions sauté in the butter until slightly soft before adding the beer. After the onions and beer came to a simmer, I added the Brats and simmered until it reduced. http://farm9.staticflickr.com/8338/8...d85c39e9_c.jpg The kielbasa was cooked over direct heat and then moved to indirect heat to keep them warm until the brats were ready. http://farm9.staticflickr.com/8478/8...58733aa1_c.jpg Thanks for looking! |
That looks great!
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That looks fantastic. I always wonder if you cut out all the cartilage from those rib tips or do you just grind em up?
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Absolutely fanfarkingtastic! :clap2:
I love making kielbasa & I'm trying brats real soon. You are gonna be really happy with a new stuffer. Those are seriously hittable. :hungry: |
Very nice. I love making sausage. I used my new 5# Kitchener stuffer and it makes a WORLD of difference. The KA is Ok for grinding and a fantastic mixer, but I'm starting to look at maybe a #8 grinder...oh, and a slicer too! It's a disease I tell ya! :mrgreen:
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They both look great. Its that time of year again, I need to restock some sausage myself. Great work, and thanks for the pictures.
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Looks great!
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Fab!
I just took delivery of a sausage making kit. The bench type, with the grinder handle:icon_blush: |
Yum, meat in tube form!
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Fine lookin stuff!!
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Fantastic!
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Great looking sausages.
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Those look great!
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Farking fantastik! I love sausage.
Jeff |
sausage making equipment is in my future, and it cant come fast enough :grin:
i hope mine looks half as good as your!!!!!! |
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