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slow-smoker 12-03-2012 12:41 PM

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!

aawa 12-03-2012 12:43 PM

That looks great!

fingerlickin' 12-03-2012 02:16 PM

That looks fantastic. I always wonder if you cut out all the cartilage from those rib tips or do you just grind em up?

gtr 12-03-2012 02:21 PM

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:

chad 12-03-2012 02:39 PM

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:

Wrench_H 12-03-2012 03:23 PM

They both look great. Its that time of year again, I need to restock some sausage myself. Great work, and thanks for the pictures.

chicagokp 12-03-2012 03:24 PM

Looks great!

buccaneer 12-03-2012 03:26 PM

Fab!
I just took delivery of a sausage making kit.
The bench type, with the grinder handle:icon_blush:

Bucknbacon 12-03-2012 03:52 PM

Yum, meat in tube form!

bluetang 12-03-2012 04:14 PM

Fine lookin stuff!!

Happy Hapgood 12-03-2012 04:18 PM

Fantastic!

Bluebird 12-03-2012 05:21 PM

Great looking sausages.

Captain P.J. 12-03-2012 07:18 PM

Those look great!

jeffjenkins1 12-03-2012 09:55 PM

Farking fantastik! I love sausage.

Jeff

chriscw81 12-03-2012 10:15 PM

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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