I want to make all-beef fresh bratwursts this weekend.
I have a couple ideas I want to run with, but I need the basic recipe for an all-beef brat.
I am using chuck roast.
Does anyone have a recipe or any ideas to share?
Thanks,
seemore
Sorry, I have never tried brats but I would think if you have a basic recipe, substitute the pork with beef of similar fat content and it should turn out just fin.
This is my go to for that. Just use all beef you should be fine. I just like the added pork
Wisconsin type Bratwurst- A johnsonville type clone...or a close as we can get.
2-lbs Pork butt
3/4 lb. Pork fat
3Tbs.+1 1/2 tsp. Corn syrup
2 1/2 tsp. Salt
1 1/2 tsp. White Sugar
1 tsp. MSG (accent) or if allergic leave out.
1 tsp. Phosphate
1/4 tsp. Mustard Seed
1/2 tsp. White Pepper
1/4 tsp. Marjoram
1/8 tsp. Citric Acid
1/8 tsp. Ginger
1/4 cup Ice water
1. Grind pork and fat separately thru 1/4 inch plate
2. Grind spices,salt and sugar into a fine powder
3. Stuff into casings and make 5 inch links
4. Brats can be refridgerated for up to 3 days
5. If longer then 3 days freeze.
6. Suggested preperation is to simmer sliced onions and brats in beer. Don't boil them!
7. Brown in pan or on the grill!
Thanks Viper for the info.
I was leaning more towards a hamburger in a brat casing.
seemore
Sorry you said you wanted brats. LOL not brat casings. :o