Originally Posted by Mdboatbum
Those look awesome!!
I've tried making Brats a couple times, and I always end up with all the fat leeching out during cooking and dry sausages. I've tried poaching, smoking and baking, all with the same result. Any ideas? I was thinking adding dried milk powder might help, as I see it as an ingredient in a lot of recipes. Yours looks plenty moist though, and I don't see anything about milk or any other binders.
This may be off page one of the obvious manual, but it sounds like you're just over cooking them? IT of 150-155 is ideal for pork sausages.
PS - nice brats brother Wampus!
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