Homemade brats from the hippie farm

Send me a dozen please and with the home made mustard!

Yes sir!!!

Those brats were the best I've ever had.

And can you please take some pictures of me for my dating profile? Somehow @20stone looks 20 lbs lighter in that pic. I was a little worried until I saw him in Salado.

caliking said:

Those brats were the best I've ever had.

And can you please take some pictures of me for my dating profile? Somehow @20stone looks 20 lbs lighter in that pic. I was a little worried until I saw him in Salado.

Did they give you a phone book to sit on in that truck of yours?

They were a hit at Salado...
@20Stone stole the show at the pre party and the after party!

The Cen-Tex Smoker said:

omg. These are so good. These are the brats @20stone and I did at the dirty hippy farm....

LOL.  Glad they turned out okay after such a fun day of butchering.

And, your wording above is much better than,
"The sausage I packed at the LGBT Friendly Farm is the best I've ever had!"   

Thanks @20stone  I really appreciate it!  Based on the the comments, it was fantastic so I want to give it a try. Since I am going to have the grinder out and am already going to make a bunch, I figured I would give it a go.

Thanks again!

Johnsonville originals were my favorite - until I had these in Salado....

Excellent brats.

"Johnsonville" wieners.  Apropos.

20stone said:

Sea2Ski said:

@20stone can you or anyone else confirm that below is this the recipe? I am going to make some sausage this weekend, and since it got such rave reviews here, I think I am going to make some brats.  I did a google search and came up with this:  Is it the same one?

• 3 pounds boneless pork shoulder/butt, diced
• 1 pound boneless veal shoulder, diced
• 1 pound pork fat back
• 3 tablespoons kosher salt
• 2 teaspoons white pepper
• 2 teaspoons ground caraway seed
• 2 teaspoons ground mustard powder
• 4 teaspoons garlic powder
• 1 1/2 teaspoons ginger powder
• 1 1/2 teaspoons fresh grated nutmeg
• 2 cold beaten eggs
• 1 cup cold heavy cream
• 10 feet of clean, soaked hog casings

Sea2Ski -

That looks similar to the Ruhlman ("Charcuterie") recipe, with added carraway, garlic and mustard, and I expect that it is great.

However, we used a third recipe, which I will have later today and post (I had to ping the Hippie Pig Farmer).

Notes on the differences that I recall, and other notes:

• We shot for a 70% lean sausage, and combined (by weight) 70% lean pork (from the ham), and the rest fat back.  Pork shoulder is very fatty (about 70% by itself), so your recipe is quite a bit fatter.
• Our recipe did not use veal, but was just from the one pig
• The pork and fat back were both 3/4" cubes (more or less), and ground coarsely
• The secret is having everything cold, cold, cold - the meat, the grinder parts the eggs, everything.  We kept the bits in the freezer before using (thought not frozen)

I will post the recipe we used later today.

@20stone any updates?

theyolksonyou said:

20stone said:

Sea2Ski said:

@20stone can you or anyone else confirm that below is this the recipe? I am going to make some sausage this weekend, and since it got such rave reviews here, I think I am going to make some brats.  I did a google search and came up with this:  Is it the same one?

• 3 pounds boneless pork shoulder/butt, diced
• 1 pound boneless veal shoulder, diced
• 1 pound pork fat back
• 3 tablespoons kosher salt
• 2 teaspoons white pepper
• 2 teaspoons ground caraway seed
• 2 teaspoons ground mustard powder
• 4 teaspoons garlic powder
• 1 1/2 teaspoons ginger powder
• 1 1/2 teaspoons fresh grated nutmeg
• 2 cold beaten eggs
• 1 cup cold heavy cream
• 10 feet of clean, soaked hog casings

Sea2Ski -

That looks similar to the Ruhlman ("Charcuterie") recipe, with added carraway, garlic and mustard, and I expect that it is great.

However, we used a third recipe, which I will have later today and post (I had to ping the Hippie Pig Farmer).

Notes on the differences that I recall, and other notes:

• We shot for a 70% lean sausage, and combined (by weight) 70% lean pork (from the ham), and the rest fat back.  Pork shoulder is very fatty (about 70% by itself), so your recipe is quite a bit fatter.
• Our recipe did not use veal, but was just from the one pig
• The pork and fat back were both 3/4" cubes (more or less), and ground coarsely
• The secret is having everything cold, cold, cold - the meat, the grinder parts the eggs, everything.  We kept the bits in the freezer before using (thought not frozen)

I will post the recipe we used later today.

@20stone any updates?

Sorry I am slow getting back to you.  It turns  out that dirty hippie farmers have a lot to do besides read email.

In a shocking turn of events, we used the Ruhlman recipe with the changes I noted to the meat & fat composition I noted above.  So, our recipe was the same as yours except:

• 70% lean mix, pork only
• The spice mix you have, minus the caraway, mustard and garlic

I suggest that you do a batch with half your mix, and add caraway, mustard and garlic to the other half.  Who doesnt love a taste test?!

Let us know how it turns out

Thank you @20stone   I did make some sausage yesterday - a few types. I am going to post about it tonight if I have the time. 

Sea2Ski said:

Thank you @20stone   I did make some sausage yesterday - a few types. I am going to post about it tonight if I have the time. 

Fantastic.  I look forward to it.  I talked to our dirty hippie farmer again today, and she stressed how much the product relies on the quality of the fat and the quality of the cream for a brat.  The cream we used was straight from another DH farm nearby, and barely poured out of the bottle it was so thick.