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[seemore]

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

[Kahunas]

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.

[viper125]

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!

[seemore]

Thanks Viper for the info.
I was leaning more towards a hamburger in a brat casing.
seemore

[viper125]

Sorry you said you wanted brats. LOL not brat casings.  :o