Making brats

[Snowking]

I want to make some brats and never made them before. Are they hard to make? Do I buy a premade seasoning or make my own? I know there is a butcher supply joint in ham lake is there a better place to go? Can I mix a batch up and let it sit over night so flavors blend or do you mix and stuff right away? Thanks in advance. Chad

[goblueM]

I'd read through this very extensive thread on making venison sausage, lots of good advice in there that would apply to what you want to do

http://www.hotspotoutdoors.com/forum/ubbthreads.php/topics/2907355/1

[hockeybc69]

If you havent made them before, I would go with a pre packaged seasoning/package.

Do you have a sausage stuffer? If not, you may want to rethink making your own.

[Snowking]

I went out and got a stuffer this weekend so I'm good there

[Snowking]

Does anyone know if hamm's butcher supply closed. Tryed calling them today and there phone is disconnected.

[Ice Shack Baby]

Hamm's is closed. I believe that Daryl passed away last year.

[delcecchi]

Penzeys on Grand and Dale in St Paul, and in Uptown Mpls has bratwurst seasoning. Looks pretty simple, actually. Here is blurb.

Quote:

Bratwurst Sausage Seasoning

The sausage that made Milwaukee famous. Milwaukeeans love sausage, and brats are the sausage for grilling out at tailgate parties and BBQ's at Brewer and Packer games. Traditionally made with pork or a pork/veal mix, and almost as tasty (although not as authentic) with beef. Use 1 TB. seasoning per pound, plus ¼ tsp. MSG if desired. If made in casings, simmer gently in a mix of 2/3 water, 1/3 beer, with 1 large sliced onion for 30 min before grilling. Remove onions to serve on the brats later (with mustard). Brats with kraut are also popular. Remember, the bun must be a chewy, crusty one. Hand-mixed from: salt, white pepper, mustard, nutmeg, onion.

Look up the proportions somewhere and make it yourself. Or buy some.

[atvlaska]

make these.....easy..my goto for a taste brat..Bratwurst

10 lbs. Pork butt (I double all this ie:every 10lb butt add 5lbs pork fat,and 5/7lbs moose)

3 T. salt

1 T. sugar

2 T. dry mustard

1 T. MSG (optional or use less if you want . . . if you skip it add another T. of salt)

1 T. ground coriander

1 T. ground sage

1 T. paprika

1 T. black pepper

1 T. ground rosemary

2 t. cayenne pepper

2 t. nutmeg

2 cups ice cold beer Add all spices to liquid . . blend and refrigerate. Cut meat to fit grinder. Add spiced liquid to meat and mix well. Grind through fine plate . . mix well again. Stuff into medium hog guts. Twist into links. Refrigerate or freeze.

.... use Beer as it seems to intensify the flavor. So if you like a little more pronounced spice flavor use beer … weaker taste use water. or split the difference use a cup of each..using differnt beers will change it to...use a reular bud on your 1st go around....but where u live u cand get that mickalob golden draft.....hummmm -some for the cook don't hurt either.....

[Snowking]

So I made them today. Took a while to figure how much meat to fill the casing, but I will be doing it again. Made 10 pounds of jalapeño cheddar brats, 5 pounds of plain, 10 pounds of onion sausage and 5 pounds of polish. Maybe to much for the first time, but it was a good Experience

[lispeej]

Yesterday the wife and I decided to mess around with our grinder and made a small 5 lb. batch of venison brat, and 5 lb. batch of spicy asian style venison brat.

They turned out better that what we had expected. We went with a 50/50 mixture. I know they are shorter than your usual brats, but we will be making longer ones in the future.It was a fun experience, with this being our first time.

[hockeybc69]

Lispeej

Next time you try, go with just a little smaller casing too.

I made many a batch and ended up with those little "clubs". Just to phat for my liking. I like the casings in the 30 mm area.

What size did you use for this batch? Looks like 35mm+.. ?

[lispeej]

I believe they were about 32mm. What I need is a better grinder/stuffer.

And like with everything else, the more you do things,,,the better you get. They probably look like 35mm+ because they are short and stubby.

[hockeybc69]

Well how long are them things? 3 inches??

Good thing though.... size doesnt matter.... as long as they taste good!

[KEN W]

They look good....I always make them bun size.It's the only way I ever eat them.