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Bratwurst Recipe?

SlickSlick Posts: 382
edited 6:44PM in EggHead Forum
I've been toying with the idea of making my own sausage, and have had good luck with mild Italian for my pizzas. I want to move on to bratwurst, specifically Wisconsin or Johnsonville type. Anyone have a good recipe to share? I've found several on various sites but before I start throwing stuff together, just wanted to pick the brains of the resident sausage experts.




  • AZRPAZRP Posts: 10,116
    I've been using the Hi-Mountain seasoning kit and like it better than any of the recipes I've tried in the past. -RP
  • For a good primer on all things meat-preservation, read Michael Ruhlman's Charcuterie. You should be able to get a copy from the library. Fresh sausages, cured sausages, smoked sausages, bacon, ham, terrines, etc. Brining, curing, smoking, oh my.
  • AZRPAZRP Posts: 10,116
    That book is one excellent read. -RP
  • SlickSlick Posts: 382

    I noticed that the High Mountain kit includes a cure. Cured brats sound pretty good, but I'm craving fresh brats. Is the cure optional or is it more for flavoring than curing?

  • AZRPAZRP Posts: 10,116
    The only time I use the cure is if I'm going to smoke the sausage. Funny you asked this, the first time I made brats with the kit I didn't read the instructions and added the cure to my fresh sausage. They weren't very good. -RP
  • reelgemreelgem Posts: 4,256
    Randy, Johnsonville is the favorite around WI. I'll do some investigating to see if there's anyone with a copycat Johsonville brat recipe.
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