Making brats

[deeky]

I am looking at making my own venison brats this year, but am having trouble finding recipe's and instructions.

I'm looking for specific recipes including spices, etc.

Then, do they need to be smoked? Some say yes, others don't mention it.

Even if you can send to to good information, it is more than I can find now.

Thanks in advance.

Deeky

[Mark Christianson]

I just bought brat seasoning packages at Walmart last year.

Stuff turned out fantastic.

I did not smoke mine. I just cooked them in the oven until I got an internal temp of 150 degrees if I remember right.

Froze them, and grilled them when ready to eat.

[river-rat4]

deeky,

You might want to post this in the "Adult" section...

[GatorBait]

I'm sorry I can't help you any recipes, as I just buy johnsonvilles or have my venison brats processed, but I will share this with ya.

I usually cook up about 2lbs of brats, through them in crock pot with 6 beers, cup of butter, and a cpl cut up onions and let them simmer for about 30mins. Then throw them on the grill for about 10-15mins and you got yourself the tastiest brat a man could imagine. That's how we do things across the river anyhow. Good Luck!

[SilverLakeBoy]

2 lbs ground deer meat (ground)

2 lbs pork butt (ground)

1 large onion, minced

1/2 teaspoon sugar

2 1/2 teaspoons salt

1 teaspoon ground allspice

1 teaspoon caraway seeds

1/2 teaspoon ground sage

1 teaspoon marjoram

1 teaspoon pepper

2/3 cup milk

casings, soaked in water for two hours and rinsed thoroughly (place casing end over tap and let water run through)

Mix ingredients thoroughly and place meat mixture into sausage stuffer(This is better if you have two people).

Place casing end over stuffing tube and hold.

when casing starts to fill with air, stop machine and squeeze air out.

Tie end off.

Push meat thru steadily, filling casing.

Let sausage coil as you fill.

Gently pinch casing at desired length and twist 3-4 times.

Grill or simmer 20-30 minutes until well done.

[coolhand]

Now for me you do not need to smoke all brats. Some require it though. I find that if you use a instacure in your mixture you will find that the meat cures like you were making jerky and them add smoke and you wiil get a brat that will be like store bought ones. My family has just started doing our own brats, summer sausage, and snack sticks. This is our 2nd year in doing this and it takes practice to get the taste you are looking for. Here is another web site that you can use for seasonings.

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