Buffalo Bratwurst recipe?

[Quarlow]

I want to make Buffalo Bratwurst. I have 7 lbs of ground buffalo but I am not sure how lean it is. So I was thinking 7lbs of buffalo, 3lbs of regular ground beef might get it to about 80/20 but I need your thoughts on that cause this will be my first sausage. I thought I should use beef as pork might make it to pork flavoured. I can grind as I have a hand grinder now, so if I need more fat than regular ground beef what would you suggest? I have Rytek's book but his Bratwurst recipe is for pork sausage not for buffalo and  I have no idea what "soy protein concentrate" is. Maybe I should not be using the buffalo for bratwurst and should make some other type of sausage? I am just not sure, all I know is I would like to compliment the buffalo not overpower it. Oh and by the way, I have never tasted buffalo meat before. My uncle cleaned out his freezer and gave my brothers and I most of his red meat as he is having trouble with gout,plus he needed to get some of his 2 and 3 year old game meat used up so I got a bunch of moose,deer and some awesome Angus Beef. Should I use Rytek's recipe with the 7lbs/3lbs replcement of the pork or should I go to a different recipe all together? Any thoughts from you sausage masters would be appreciated.

[3rensho]

In my experience buffalo is pretty lean (and delicious).  If you want to dilute with beef I'd use some pretty fatty cut or pork belly.  Sausage under about 30% fat is pretty dry when cooked.

[Quarlow]

Ok so I want a 70/30. I know it is lean, but I don't know how lean. I don't want a porky tasting sausage but maybe the buffalo is strong enough to overcome the pork. Not sure. What do you think is fatty enough for this in beef?

[KevinG]

The soy protein concentrate is basically the same as non-fat dry milk. It's used to retain moisture and bulk. Without it the sausage will be dryer and shrink up more.

[OU812]

My understanding is that Buffalo is 70 to 90 % leaner than beef.

Not knowing if or how much fat is in your Buffalo I would say add 30 % fat.

With the 7 lb you got and 3 lb beef fat you would have a 10 lb batch of Bratwurst.

I get most of my beef fat from the briskets I do.

I realise its kinda hard to get brisket up there but can you talk to a butcher and ask him for some good hard white beef fat from the next time he slaughters?

When grinding fat freeze it for a couple hrs first you want the fat almost solid when you grind it or it will smear when you grind, that aint know fun.

[Quarlow]

OU, So you think 3 lbs of fat or 3lbs of fatty meat?
Kevin, Can I sub dry milk for the soy protein?

[OU812]

Q

If its straight up Buffalo I would go with FAT.

If it looks like some fat has been added during processing then I would still add fresh ground Chuck, try to pick the one with the most marbling and a good fat cap.

You can sub "Non Fat Dry Milk" for the soy protein concertrate in equal amounts.

[KevinG]

Yep Q, OU got you set straight. Either stuff equal amounts.

[Quarlow]

Ok thats great info guys thanks. I can't wait to make my first sausages.

[OU812]

Cant wait to here and see the results Q.

I think your gonna like that Buffalo meat, good for ya too.