i have a couple of commercial kits
are brats & kransjy sausages pork or beef dominant in a blend ie pork with sml beef added or beef with sml pork added
or doesn`t it matter with way you blend
what spice variations can i consider
lyle
My Brat recipe calls for 3 # Pork, 1# Beef and 1 # pork back fat.
my last fresh brats, I used 4# pork and 1# pork fat. Came out good. About out so I will be looking to make some more before long. But with no college football on, the demand for brats goes down. They just taste better watching football on TV, eating a brat and drinking a cold one.
Last commercial kit I had. I used 25 pounds of Boston Butts, 5 cans of beer and 3 pounds of shredded mozzarella cheese
Quote from: Tenpoint5 on February 16, 2013, 08:03:24 AM
Last commercial kit I had. I used 25 pounds of Boston Butts, 5 cans of beer and 3 pounds of shredded mozzarella cheese
drunken brats??
Quote from: beefmann on February 16, 2013, 02:44:01 PM
Quote from: Tenpoint5 on February 16, 2013, 08:03:24 AM
Last commercial kit I had. I used 25 pounds of Boston Butts, 5 cans of beer and 3 pounds of shredded mozzarella cheese
drunken brats??
I poach my brats in beer then finish on the grill ;D
When makin brats I use the pork buts with the most fat on them,,,,,,,,100% pork
I believe authentic brats are pork and veal. But we can make them any way we want.
I make them with 100% bone-in pork butts. I've found that boneless butts seem to have less fat on them.
Pork is cheaper, so it helps with the cost.
And we like em that way. ;)
hi all
is there any reason i can`t make beef instead of pork kransky & brats with beef the dominant & pork minor in blend
lyl e
Quote from: sprightlyone on February 16, 2013, 07:03:02 PM
hi all
is there any reason i can`t make beef instead of pork kransky & brats with beef the dominant & pork minor in blend
lyl e
Nope use what you like. I would suggest making smaller batch sizes just in case an all beef brat really doesn't float your boat.