Home Made Bratwurst & Kielbasa (pRoN)

slow-smoker · 12-03-2012, 12:41 PM

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!

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!

I love making kielbasa & I'm trying brats real soon. You are gonna be really happy with a new stuffer.

Those are seriously hittable.

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!

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

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

i hope mine looks half as good as your!!!!!!

12-03-2012, 12:41 PM	#1
slow-smoker is one Smokin' Farker Join Date: 04-05-12 Location: Charlottesville, VA	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! __________________ __ -[B]Mike[/B] [SIZE="3"][COLOR="SeaGreen"]48" Klose Backyard Chef[/COLOR], Primo Oval XL[/SIZE] Stealth-Grey Thermapen, Maverick ET-732

12-03-2012, 12:43 PM	#2
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	That looks great! __________________ ~Ren~ Fat Kids Club Founding Member

12-03-2012, 02:16 PM	#3
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	That looks fantastic. I always wonder if you cut out all the cartilage from those rib tips or do you just grind em up? __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

12-03-2012, 02:21 PM	#4
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	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. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

12-03-2012, 02:39 PM	#5
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	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! __________________ 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.

12-03-2012, 03:23 PM	#6
Wrench_H is One Chatty Farker Join Date: 10-22-09 Location: Wilmington, NC	They both look great. Its that time of year again, I need to restock some sausage myself. Great work, and thanks for the pictures. __________________ Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal

12-03-2012, 03:24 PM	#7
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	Looks great! __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

12-03-2012, 03:26 PM	#8
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Fab! I just took delivery of a sausage making kit. The bench type, with the grinder handle __________________ Hold my dang beer...

12-03-2012, 03:52 PM	#9
Bucknbacon On the road to being a farker Join Date: 01-31-12 Location: Livermore CA	Yum, meat in tube form!

12-03-2012, 04:14 PM	#10
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Fine lookin stuff!! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

12-03-2012, 04:18 PM	#11
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Fantastic! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

12-03-2012, 05:21 PM	#12
Bluebird is one Smokin' Farker Join Date: 07-11-12 Location: Floyd Va	Great looking sausages. __________________ Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE.

12-03-2012, 07:18 PM	#13
Captain P.J. Full Fledged Farker Join Date: 06-15-10 Location: Menomonie, WI	Those look great! __________________ Extreme BBQ Trailer, Backwoods Competitor, 2- 22.5" WSM, 22.5" & 18.5" Weber kettles, 2 Smokey Joe's, Blue & Red Thermapens, KCBS CBJ, Captain PJ's BBQ

12-03-2012, 09:55 PM	#14
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	Farking fantastik! I love sausage. Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

12-03-2012, 10:15 PM	#15
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	sausage making equipment is in my future, and it cant come fast enough i hope mine looks half as good as your!!!!!! __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]