Made bratwurst today

AZRP

Thawed my last package of brats yesterday so its time for another batch. Went to Costco this morning and got 12.5 lbs of butt. Cubed it up, seasoned it, and added parsley and scallions, healthier because you're getting your vegetables.



Ground it all up.



Stuffed it into casings.



Then linked it all up. It will go into the fridge overnight the the links will be separated, Foodsavered, and frozen. -RP

BBQMaven

Oh, that looks soooooo good... bet they are better than anything you can buy....

Le Oeuf Vert

They look great and simple to do. How long will the hold in the freezer?

AZRP

I don't know my kids take them home with them. I would think if the vacuum held they should be good for a year. RP

Mickey

What about the seasoning?

AZRP

I use the Hi Mountain seasoning, its better than any recipe I've tried over the years and a lot easier. I do the same with summer sausage and Italian sausage. -RP

Hoss

I wanna be you when I grow up!!!

rsmdale

Those look soo good!! what recipe do you use?


GOOD EATS AND GOOD FRIENDS

DALE

AZRP

I use the Hi Mountain seasonings, have been quite satisfied with them. -RP

Little Chef

Randy: Nice! Did you add any extra pork fat, or have you been happy with the fat/meat ratio just with the butt?

AZRP

No problem with just the butt at least with the brats we ate today. I'm a little concerned about the butts I ground today, they looked really lean. I'm pretty sure they will still be fine, I haven't been disappointed with the last 10 batches. -RP

Hoss

Do you use fat cap and all or trim?Readin between the lines,sounds like you cut up the whole thing,season,grind,stuff.???

Mainegg

We got all the stuff we needed to do sausage and just have not had time. plus the butts have been running 4 a pound up here :( going to take it all to fl with us and hit restaurant depot and make sausage down there. time to mess with it then LOL but that looks so very good I am temped to do it now LOL!!

Humphrey Chimpden Earwicker

do you add cream, nutmeg, etc. and paddle it for a while to semi-emulsify it? any nutmeg?

wondering what variant it is.

Boilermaker Ben

Is that a bobcat in the background?!

What kind of sausage stuffer do you use?

Wishing you were bringing those brats to Oswego this weekend. We're getting amped up for a great time!

eenie meenie

Randy, looks as if you'll be celebrating Octoberfeset big time with your homemade bratwurst. They llook fabulous!

Sure hope I find some time (and equipment) to make some.

AZRP

I don't paddle it because there is just too much meat, it would be six batches in the KA. I'm guessing the seasoning mix I use does have some nutmeg. -RP

AZRP

That's a John Deere 3120 tractor, I have a LEM 5 lb vertical stuffer, and I wish we were going to Oswego this weekend too. -RP

Humphrey Chimpden Earwicker

no cream or anything? i do a traditional bratwurst based on the Charcuterie recipe, which is really mild and fine-grained from the binder

jeffinsgf

AZRP wrote:

That's a John Deere 3120 tractor,... -RP

Dude, the inside of that bucket is far too shiny. You need to move some rocks or something. :laugh:

AZRP

The only thing that bucket sees is horse ****. -RP

Boogie

We expect our share!! Best brats I've ever had.

AZRP

What do you mean your share? You took most of my last batch. Remind me to give you some next time you are down here, Heather already put in her request. -RP

Boogie

Instead of share, let's call it the "son-in -aw" tax.

jeffinsgf

Oh, well then you'll never get rid of the paint. Mine's a little bigger than yours, about 6 years old, hauls every conceivable kind of abrasive crap, and still has most of the paint...it's just not shiny and pretty anymore.

Wish I was close enough to share. I'd love a trailer load of horse crap for my compost pile.

KenHawk

St!ke, We just made our first batch of brats using the Charcuterie recipe. That's a great approach. Mixing with the paddle was a huge step up for us. The texture was perfect. Cream surprised me, but it really turned out great.

Just bought a BGE, looking forward to progessing through that book.

ranger ray

looks great!..... nice grinder....rr