slow-smoker
is one Smokin' Farker
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.
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.
I ended up making about 5.5 pounds of Bratwurst.
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.
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:
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.
The kielbasa was cooked over direct heat and then moved to indirect heat to keep them warm until the brats were ready.
Thanks for looking!
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.
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.
I ended up making about 5.5 pounds of Bratwurst.
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.
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:
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.
The kielbasa was cooked over direct heat and then moved to indirect heat to keep them warm until the brats were ready.
Thanks for looking!
