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-   -   Homemade BRATWURST (http://www.bbq-brethren.com/forum/showthread.php?t=149352)

Wampus 12-11-2012 09:41 PM

Homemade BRATWURST
 
Made these up some time ago along with some italian sausages and maple breakfast sausages.

Last night was the first time we've tried the brats.

Smoked on the LBGE at about 400 with some cherry wood until the IT was 160. Saute'd up some yellow peppers and onions and made some steak fries too. Turned out great. I don't think I'm gonna change a THING with that recipe. It's a keeper!

http://i840.photobucket.com/albums/z...2/IMG_6376.jpg

http://i840.photobucket.com/albums/z...2/IMG_6377.jpg

http://i840.photobucket.com/albums/z...2/IMG_6380.jpg

http://i840.photobucket.com/albums/z...2/IMG_6381.jpg



Thanks for lookin!

gtr 12-11-2012 09:45 PM

Yeah man! :clap2: Looking good!

and the recipe you wouldn't change is....?:hungry:

Foxfire 12-11-2012 09:47 PM

I'm a native of Sheboygan, Wisconsin and I, sir, am jealous. Prontastic.

Boshizzle 12-11-2012 09:54 PM

Wow, they look great!

cowgirl 12-11-2012 09:56 PM

Looks mighty fine from here too!!

HeSmellsLikeSmoke 12-11-2012 10:00 PM

Very inspiring. Thanks for the post.

superdan 12-11-2012 10:11 PM

Quote:

Originally Posted by gtr (Post 2294776)
yeah man! :clap2: Looking good!

And the recipe you wouldn't change is....?:hungry:

x2..

Wampus 12-11-2012 10:17 PM

Quote:

Originally Posted by gtr (Post 2294776)
Yeah man! :clap2: Looking good!

and the recipe you wouldn't change is....?:hungry:

Man, I cannot remember where I got it. I think it was from one of the websites you sent me, but I can't recall. I just wrote it down on a piece of paper and threw it in my recipe stash.


Anyway, here it is....

5 lb pork butt
2 tbs sugar
3 tbs kosher salt
1-1/2 tsp ground nutmeg
1/2 tsp ground coriander
1/4 tsp ground celery seed
2 tsp black pepper
1/8 tsp ground marjoram
1-1/2 tsp dried ground ginger
1/2 tsp ground white pepper
1/8 tsp ground mace
1/2 tsp granulated garlic
1/2 tsp crushed red pepper
1 tsp accent (optional, but I added it)


Course grind through the big holes
Mix in spices
DO NOT overmix
Stuff




The only thing I thought about adjusting at all was the salt. I thought they were a bit salty, but everyone else disagreed and thought they were fine. Brats are usually a bit salty anyway so I don't think I'm gonna change anything. I MAY try it without the Accent next time and see what that does, but I really hate to mess with it.

HeSmellsLikeSmoke 12-11-2012 10:20 PM

OK, this thread does it. I'm gonna pull the trigger on the grinder. :mrgreen:

Foxfire 12-11-2012 10:44 PM

Yeah we got an awesome Black Friday deal on a Kitchen Aid stand mixer and I'm thinking the sausage stuffer is attachment #1.

JonM106 12-11-2012 11:00 PM

I will echo Foxfire's comments, this time from Milwaukee. Looks awesome!

gtr 12-11-2012 11:00 PM

Quote:

Originally Posted by Foxfire (Post 2294821)
Yeah we got an awesome Black Friday deal on a Kitchen Aid stand mixer and I'm thinking the sausage stuffer is attachment #1.

The grinder is cool (stuffer comes as part of that), but after a couple stuffing sessions you'll most likely get a dedicated stuffer. It happened to me, and I've seen it over and over - but don't get me wrong - the grinder is fine, esp. if your mainly doing 5 or 10# batches - it's just stuffing with that thing can be a biatch.

But by all means - MAKE SAUSAGE! You won't go back! :thumb:

landarc 12-11-2012 11:46 PM

Nice sausage you got there Wampus

Grabnabber 12-12-2012 07:53 AM

Regarding KitchenAid:

Grinder good.
Stuffer bad. Really bad.

:mrgreen:

Bluebird 12-12-2012 08:10 AM

Man those look good!:thumb:


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