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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-03-2012, 12:41 PM | #1 |
is one Smokin' Farker
Join Date: 04-05-12
Location: Charlottesville, VA
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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. 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 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!
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12-03-2012, 12:43 PM | #2 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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That looks great!
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12-03-2012, 02:16 PM | #3 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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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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12-03-2012, 02:21 PM | #4 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Absolutely fanfarkingtastic!
I love making kielbasa & I'm trying brats real soon. You are gonna be really happy with a new stuffer. Those are seriously hittable.
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12-03-2012, 02:39 PM | #5 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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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!
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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12-03-2012, 03:23 PM | #6 |
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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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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12-03-2012, 03:24 PM | #7 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Looks great!
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12-03-2012, 03:26 PM | #8 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Fab!
I just took delivery of a sausage making kit. The bench type, with the grinder handle
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Hold my dang beer... |
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12-03-2012, 03:52 PM | #9 |
On the road to being a farker
Join Date: 01-31-12
Location: Livermore CA
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Yum, meat in tube form!
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12-03-2012, 04:14 PM | #10 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Fine lookin stuff!!
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12-03-2012, 04:18 PM | #11 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Fantastic!
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12-03-2012, 05:21 PM | #12 |
is one Smokin' Farker
Join Date: 07-11-12
Location: Floyd Va
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Great looking sausages.
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12-03-2012, 07:18 PM | #13 |
Full Fledged Farker
Join Date: 06-15-10
Location: Menomonie, WI
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Those look great!
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12-03-2012, 09:55 PM | #14 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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Farking fantastik! I love sausage.
Jeff
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12-03-2012, 10:15 PM | #15 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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sausage making equipment is in my future, and it cant come fast enough
i hope mine looks half as good as your!!!!!!
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Tags |
bratwurst, kielbasa, mobetta, sausage |
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