Brats

[cobra6223]

Thought I had a recipe for brats but I can't find it... was wondering the for 25# of meat how much pork to GB, I have my own seasoning to use. Thanks in advance Tim

[beefmann]

check here

http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes

[devo]

Most Brat recipes I have seen only call for pork, but you can make them out of anything you want I guess. So that being said if you want a beef/pork combo than I would go with a 70/30 splite.

These two recipes are good ones:

Bratwurst (Oktoberfest)


20 lbs. Pork butts
4 cups milk
6 Tbs. salt
4 tsp. Prague powder
1 Tbs. mace
8 tsp. white pepper
1 Tbs. nutmeg
2 tsp. ginger
4 eggs
4 cups powdered milk

Grind meat through a fine plate. Mix spices together and add to meat with the rest of the ingredients. Mix well. Stuff into hog casings. Link and place in simmering water for 20 minutes. Remove and cool under cold running water until cool to touch. Separate the links and package.

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his is very close to the "Johnsonville Brat™" recipe.

3.5 lbs. (1600.0 g.)   lean pork
1.6 lbs. (750.0 g.) pork fat
7 Tbls.    (154.0 g.) corn syrup
5 tspns.    (35.0 g.) salt
3 tspns. (13.0 g.) sucrose
2 tspns.    (8.0 g.) MSG
2 tspns.    (7.0 g.) phosphate
½ tspn. (2.0 g.) mustard seeds
¾ tspn.    (1.8 g.) white pepper
½ tspn.    (1.0 g.) marjoram
¼ tspn. (1.0 g.) citric acid
1/8 tspn. (0.3 g.) ginger
¼ cup    (60.0 ml) icewater

Grind all dry spices, salt, and sugar in a spice grinder to a fine powder. Grind the pork and fat separately through a ¼ plate while it is 32°F. Add the ground spice miture to the meats with the remaining ingredients and mix thoroughly to develop the primary bind. Stuff into casings and twist 5 inch links. Refrigerate brats up to 3 days. Prepare the brats by simmering sliced onions and brats together in beer. Do not boil them! Finish the brats over charcoal fire on a grill.

[Tenpoint5]

Tim stop into fareway grocery store ask the guys at the meat counter for a bag of brat seasoning. $3.99 is what they charge for a Wisconsin style brat seasoning pack that will season 25 pounds of meat. Can't buy the spices for that price.

[cobra6223]

Thanks guys for the help guys I appreciate it. Chris what I have is a Bavarian sausage spice from Pleasoning seasoning out of Lacrosse, everybody really likes it. I thought I use beef/pork before but Devo set me on the straight and narrow path !!  :D. If your interested maybe I could hook ya with some on Saturday. Thanks again Tim