Homemade Skinless Brats (& Oktoberfest Chaser!)

[MisterChrister]

My daughter Mary helped make brats awhile back, and was disturbed by the natural hog casings. When I explained the collagen casing option, she wasn't any more enthusiastic. Normally, at our house, we eat what is served, but in this case (pun, HA!), I kinda get it.

From now on, I'll be doing small batches of these here and there to supplement my regular cased stash, and they work great! I grind the meat and mix the seasonings in, then pack about a pound and a half into a quart size freezer ziploc, being careful to get all the air out and get them consistently flat before freezing. About an hour before mealtime, I set the bag on the counter to soften up JUST enough to cut thru the 1" thick slab, and just cook them from frozen. An added bonus due to the square shape, is being able to brown all 4 sides up nice!

I just thought I'd share this for folks of similar sentiment, or someone without a stuffer as another option for making your own sausage. You could even do these without a grinder if your butcher will run a pork butt thru the store grinder for you! To me, they're easier than forming patties, plus they stay juicier and fit on a regular brat bun. Thanks for looking!

 

[IamMadMan]

Great idea that worked well... Looks tasty.

That wholegrain mustard also looks great on the Bratwurst...

 

[Stingerhook]

Nice plate and great idea.

 

[Cat797]

Good Idea!....Looks great!

 

[ShadowDriver]

Nicely done. - I was seriously wondering how on Earth you were going to make a caseless Brat... I guess it just takes some intestinal fortitude and some ingenuity. Well played.

 

[Norm]

Very nice Chris!

Now a dirty little secret, I've been know to take the casings off of bratwurst to cook...

 

[MisterChrister]

Thanks MadMan! The whole grain mustard is tops on brats!
Thanks Marty & Cat!
Thanks Marc! Yeah, I got "guts"!
Thanks Norm, and it's good to know that I'm not the only one who has a dirty little secret! But mine wouldn't be allowed in the WoodPile! :shock::mrgreen:

 

[Free Mr. Tony]

Some of my family is also grossed out by the casing. Heck they are grossed out by the sight of raw meat sometimes. Good idea. I will keep this in my back pocket.

 

[MisterChrister]

Thanks Tony!



Tammy just made dessert; Dutch Apple Pie with oatmeal streusel...... warming up the caramel to drizzle right now.....

 

[Harbormaster]

That's thinkin' with your dipstick Jimmy!

And the pie... Oh my the pie!

 

[Happy Hapgood]

Good Brats down here is like good Boudin up there. Hard to get. Yours looks Great!

 

[MisterChrister]

Thanks Clark and Mike, come on by! Momma made a coupla pies and there's always brats in the freezer!

Mike, I hears ya on the sausage; I started making my own since I can't get good andouille up here, and my brats are better than anything I can buy.

 

[Norm]

Wow I wake up and now there's pie!

I've never had it drizzled with caramel, throw in some ice cream and I'd be one fat and happy farm boy!

 

[mike243]

Looks great,I only stuff summer sausage these days,brats get ground and vacuum packed ,only difference is I like them made like a burger so they get patted out to fit the bun's

 

[cricky101]

I don't have a stuffer so we grill homemade brat patties pretty often at our house. You get the great brat flavor, but the browning/char of a good, grilled burger too.

Pretzel bun, spicy mustard, kraut and onions. They're tasty!

 

[bigdog10]

That's a thinking mans casing. great idea...

 

[cowgirl]

Those look and sound mighty fine Chris! Great dessert too. Well done Sir!

 

[MisterChrister]

Thanks Mike, cricky, bigdog, and Jeanie!