Bratwurst

[rocstar]

I want to try and make some bratwurst but I have seen recipes with 100% pork, 50% pork - 50% beef and everything in between. Is there a tied and true mixture that is most preferred?

[Selmer]

Yes. What meat you use doesn't really matter. It's the ratio of meat to fat that counts. You want a minimum of 75% meat, 25% fat for a juicy brat. 80/20 works and isn't too dry, anything over 70/30 gets greasy. I use venison along with 80/20 pork to make my brats, adjusting the fat as needed by using beef kidney fat/leaf fat, though pork fat would work just as well. If you're making pork brats, ground pork shoulder is pretty much the perfect mix of meat to fat.

[DeBitesOn]

I made my first batch of fresh brats a few weeks ago. Used pork shoulder butt and Curley's brat seasoning. Turned out great.

[atvlaska]

Bratwurst

10 lbs. Boston butt (I double all this; adding 5 lbs pork fat, 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.

I 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

* use differnt beers for a differnt taste.......