Fresh Brats


 
Todd H.

Todd H.

TVWBB Super Fan
For Christmas the wife bought me a few sausage making supply's, because she knew I had a few hand me down recipes I've been wanting to try. So I made one batch of traditional Wisconsin Sheboygan style Bratwurst and one batch of Hungarian Bratwurst. Overall I was very pleased with the brats, They both turned out Excellent, the Sheboygan style Brats where some of the best I've ever had. Here is a few pics.

Christmas presents from the wife
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Three 4.5 LB Boston Butts getting ready to be De boned and cut into Strips
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All cut up and into the freezer for an hour or two
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Out of the freezer once firmed up, and grund into 5 LB batches
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Seasonings and a couple ounces of cold water mixed together to create a bind
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Sheboygan Brats
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Hungarian brats
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And for tonight's dinner CIS potato's with onions and bell peppers
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And of course Both kinds of brats hit the Performer
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CIS potato's done
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Brats done, finished direct for a min or two a side
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Here is your plate
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Thanks for looking everyone.
 
I was full after looking at "my plate"! I even skipped dinner! Hey! I think we may have just invented a new diet!
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Seriously, those look incredible Todd! I want to get a sausage kit eventually. Thanks!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">the wife bought me a few sausage making supply's </div></BLOCKQUOTE>
You lucky dog. And this is amazing!
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Thanks everyone.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
Really nice looking sausage Todd!

What's in the Sheboygan? </div></BLOCKQUOTE>

Pretty basic recipe J, But it seems to work well.

5 LBS Pork shoulder
3 Tablespoons kosher salt
2&1/2 teaspoons ground black pepper
1 teaspoon ground nutmeg
1/2 teaspoon ground coriander
1/8 teaspoon ground Marjoram
3/4 teaspoon ground Ginger
1 Tablespoon sugar
1/4 teaspoon celery seed
2 ounces ice cold water
 
Thanks Todd, I'll have to convert it to metric weights
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, but I'll certainly give it a try.

I've found most brat recipes are fairly simple with tiny amounts of ingredients, but they always work.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
Thanks Todd, I'll have to convert it to metric weights
icon_rolleyes.gif
, but I'll certainly give it a try.

I've found most brat recipes are fairly simple with tiny amounts of ingredients, but they always work. </div></BLOCKQUOTE>

Also, I add 2 ounces ice cold water to the spices when i mix it into the meat, to make a slurry. (helps with the bind)
 
Now that are BRATS! WOW...this is on my list of things to made...quick question...where did you find the casings....
 
Oh that looks fantastic. How are you liking the stuffer?? I am in the process of trying to convince the wife that I should have one
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. Lookin great though!
 
Wow, Todd - looks amazing! Add me to the jealous list.

Thanks for sharing the recipe and the photos!
 
Hmmmm... lets see...your wife can call my wife...and plant an idea for my birthday present this year.
I've also thought about doing this for a few years and these pics might just put me over the edge!
I love brats and yours look FANTASTIC!
 
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