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!!

Toast · 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 Take a breath! Join Date: 04-05-12 Location: Charlottesville, VA Downloads: 1 Uploads: 0	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! __________________ ____ ____ -Mike _ 48" Klose Backyard Chef, _ Primo Oval XL Generic Propane Grill, Grey Thermapen, Maverick ET-732

12-03-2012, 12:43 PM	#2
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	That looks great! __________________ Weber Mini WSM x2 Weber 22.5in OTG x2 Weber Touch and Go Performer *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *

12-03-2012, 02:16 PM	#3
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	That looks fantastic. I always wonder if you cut out all the cartilage from those rib tips or do you just grind em up? __________________ Jason "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". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

12-03-2012, 02:21 PM	#4
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	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, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, 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. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

12-03-2012, 02:39 PM	#5
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	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, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

12-03-2012, 03:23 PM	#6
Wrench_H is one Smokin' Farker Join Date: 10-22-09 Location: Wilmington, NC Downloads: 0 Uploads: 0	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 Multiple Time Zero Member Try the Throwdowns - MMMMM...tastes like liquid crystal

12-03-2012, 03:24 PM	#7
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	Looks great! __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen

12-03-2012, 03:26 PM	#8
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	Fab! I just took delivery of a sausage making kit. The bench type, with the grinder handle __________________ The only current member banned for life! deguerre;Honorary Southerner status for Buccs. [/QUOTE]

12-03-2012, 03:52 PM	#9
Bucknbacon On the road to being a farker Join Date: 01-31-12 Location: Livermore CA Downloads: 0 Uploads: 0	Yum, meat in tube form!

12-03-2012, 04:14 PM	#10
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Fine lookin stuff!! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

12-03-2012, 04:18 PM	#11
Toast Babbling Farker Join Date: 03-17-12 Location: Shreveport, LA Downloads: 1 Uploads: 0	Fantastic! __________________ Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple Thermapen The Fun Never Stops at the BBQ Brethren Throwdowns

12-03-2012, 05:21 PM	#12
Bluebird Full Fledged Farker Join Date: 07-11-12 Location: Floyd Va Downloads: 0 Uploads: 0	Great looking sausages. __________________ Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn & Weber Genesis.

12-03-2012, 07:18 PM	#13
Captain P.J. Full Fledged Farker Join Date: 06-15-10 Location: Menomonie, WI Downloads: 0 Uploads: 0	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 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	Farking fantastik! I love sausage. Jeff __________________ You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature.........

12-03-2012, 10:15 PM	#15
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	sausage making equipment is in my future, and it cant come fast enough i hope mine looks half as good as your!!!!!! __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Gasser(charcoal chimney starter)