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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 12-03-2012, 12:41 PM   #1
slow-smoker
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Smile 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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Old 12-03-2012, 12:43 PM   #2
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That looks great!
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Old 12-03-2012, 02:16 PM   #3
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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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Old 12-03-2012, 02:21 PM   #4
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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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Old 12-03-2012, 02:39 PM   #5
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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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Old 12-03-2012, 03:23 PM   #6
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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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Old 12-03-2012, 03:24 PM   #7
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Looks great!
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Old 12-03-2012, 03:26 PM   #8
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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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Old 12-03-2012, 03:52 PM   #9
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Yum, meat in tube form!
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Old 12-03-2012, 04:14 PM   #10
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Fine lookin stuff!!
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Old 12-03-2012, 04:18 PM   #11
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Fantastic!
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Old 12-03-2012, 05:21 PM   #12
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Great looking sausages.
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Old 12-03-2012, 07:18 PM   #13
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Those look great!
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Old 12-03-2012, 09:55 PM   #14
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Farking fantastik! I love sausage.

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Old 12-03-2012, 10:15 PM   #15
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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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