Favorite Mixes

[rcger]

So here's my question for the day.  Other than the wonderful homemade mixes you might use, what are your favorite premade mixes? 

[3rensho]

Many years ago I did try a few mixes but rapidly found that 1) they are usually way too salty and 2) you can do SO much better mixing your own.

[Habanero Smoker]

Penzy's Bratwurst sausage mix it very good, though it has a tad bit more salt then I would like, but it is far from being too salty. Everyone I have served this sausage to loves it.

[rcger]

Penzy's Bratwurst sausage mix it very good, though it has a tad bit more salt then I would like, but it is far from being too salty. Everyone I have served this sausage to loves it.

I have a Penzey's relatively close to my house.  I go there quite a bit.  I do like their products.

[Habanero Smoker]

I wish there was one closer to me. There is one about 60 miles north, and one about 90 miles south of me.

If you are looking for a good sausage mix, give that one a try.

[drunknimortal]

I like the stuff from the sausage maker, I've tried 5 different mix's and they all taste good.

[jleiwig]

I've tried LEM which was way too salty.  Same with Hi Mountain.  Penzy's is amazingly good.  So far everything I've tried from A.C. Leggs was very good as well.  Columbia Spice sells it cheap and has a 15% discount code for August if you search around.  I'm getting ready to order some stuff from the sausage maker as well so we'll see how that is. 

While I like the idea of controlling what I put into it, sometimes it's just easier to use a mix than hunting down all the ingredients needed.

[Old Frenchie]

Penzy's Bratwurst sausage mix it very good, though it has a tad bit more salt then I would like, but it is far from being too salty. Everyone I have served this sausage to loves it.

Do you make them with 100% pork or do you add some beef or toher meats?

I love Pensey's products and use them all the time for cooking but have to mail order from a store over 100 miles away ... but it is well worth it.

I'm adding the Bratwurst mix to my list for my next order.

Thanks,
Roger

[Habanero Smoker]

Penzy's Bratwurst sausage mix it very good, though it has a tad bit more salt then I would like, but it is far from being too salty. Everyone I have served this sausage to loves it.

Do you make them with 100% pork or do you add some beef or toher meats?

I love Pensey's products and use them all the time for cooking but have to mail order from a store over 100 miles away ... but it is well worth it.

I'm adding the Bratwurst mix to my list for my next order.

Thanks,
Roger

You can make it with 100% pork and pork fat. For a five pound batch I use a modified  version of Michael Ruhlman's recipe

3 pounds trimmed pork shoulder,
1 pound of pork back fat (or use fat trimmings from the shoulder),
1 pound of veal,
5 Tbsp Penzey's Bratwurst Sausage Seasoning;
1 cup Soy Protien Concentrate (optional)
2 large eggs, cold
1 cup of cream, cold

I cube the meat, mix in the Penzey's seasoning, and let it chill in the refrigerator overnight. Grind through a 1/4" - 3/8" plate. Lightly beat eggs, then add the eggs and cream to meat. Mix until eggs and cream are fully incorporated, and the meat is sticky.

If you use the Soy Protein Concentrate, mix it into the grind meat prior to adding the eggs and cream. I find mixing in 1/3 cup at a time works better then dumping in the full cup at once. I only make fresh brats, and have made it both with and without the soy, and there is not much difference. If you are going to smoke them, then you would definitely use the soy, and of course cure #1.

If you don't want to use veal, you can used trimmed sirloin, or use 100% pork. I would like to make a 100% beef Bratwurst, but I haven't found the right recipe.

[axman]

i use mostly  Curley's Sausage Kitchen,
http://www.curleyssausagekitchen.com/
very mix i try has always  tasted great  (at least to me)
Curley a great guy, own his own butcher shop, work now as a FDA inspector, and this is a side line for him.  he always answers any question i had (email) in day.

[Old Frenchie]

Thanks Habanero ...

I have addded that recipe to my list ... I'll make it soon after I get a Pensey's order together.

Thanks again,
Roger