Brats

[DangerDan]

Since my last sausage attempt I adjusted my meat to fat ratio a bit and added some soy protien to the mix. The result was a much juicier plump finished product. I may be able to tone down the fat a bit but 20% seemed to be a good fit for these brats. After frying up a patty I ran #20 and vacuum sealed them up for later.



The recipe here was pretty simple.

3.5 lbs. Pork shoulder
1.5 lbs. Back fat
12 Tbs. Kosher Salt
3 tsp. Corn Syup Solids.
3 tsp.. Dextrose
5 tsp. Salt
2 Tbs. MSG
1/2 tsp. Mustard Seed
3/4 tsp. White Pepper
1/2 tsp. Marjoram
1/8 tsp. Ginger
1/4 tsp. Citric acid
1/4 cups Soy protien
1/4 cups Ice water

I think I'll try another batch of these with peppers & Cheese.

[Slanted88]

Dang sure look good!

[Abelman]

Looks good

The food saver is a must have as you know. Put mine to work yesterday.

[Richtee]

So the citric acid... for twang or for preservation or both?

Nice lookin' brats Dan... you sausage-master ;{)

[Texas-Hunter]

Good looking links... Did you turn the casings inside out? Looks like it. I hope to finish my links today.. Doing something different this time..

[DangerDan]

So the citric acid... for twang or for preservation or both?

Nice lookin' brats Dan... you sausage-master ;{)

The recipe called for it. Maybe for color? I'm not sure.

Yep innards of the innards outterd.

I got a long way to go before mastering these sausages. Seeing as how I started backwards.

[Richtee]

Yep innards of the innards outterd.

LOL...I talked to Andy yesterday just to see what's up and got his wife at first. Told her she's semi famous for that inside out casing post...

[Gunslinger]

Yep innards of the innards outterd.

That's funny.

The recipe called for it. Maybe for color? I'm not sure.

Just a guess , but I'd say to mimic a fermented Brat.
They look great though. If I'm doing pork only brats, I use a pork butt straight, no added fat and have no problems. I used to add fat, but the links would shrink up too much for my liking when cooked.
I always add fat if using lean beef or veal though.

[DangerDan]

I used to add fat, but the links would shrink up too much for my liking when cooked.
I always add fat if using lean beef or veal though.

Last two batches I tried using a more lean mixture but didn't care for the texture. A bit too dry for my taste. Next batch I'll tone it down to 15% combined with a different binder. I hear its pretty good stuff.

I'm also looking forward to making some franks and bologna. Did a little reading on the emulsification process involved through a link obtained from some of my dry sausage cronies and I think I can handle it without too much difficulty.

http://www.fao.org/docrep/003/x6556e/X6556E07.htm

Seems like time has been short and at a premium lately.

[Bassman]

Good looking brats, Dan. The soy protein is what's supposed to keep them plumped up and juicy. Sounds like a great recipe. Thanks for the pics.

[Bbqgoddess]

Beautiful Brats Dan!!
You are the sausage king! I am just in awe when I read everyone posts about making sausage.. it is something I want to try but am far from it! Thanks for the post!

[DangerDan]

You are the sausage king!

I dun know about that, but they tasted good grilled with burgers tonight.

I cooked a few extry to take back to work with me.

Thanks folks for the compliments and all but it was just some brats.

BTW, I'm not sure my conversions were right on the recipe when I posted this. Somebody tossed my notes. I edited it to reflect the actual amounts on the recipe I used.

[Capt Dan]

Nice thread Dan, and good lookin bounty too!

[grothe]

Nice job Dan....looks great....

[Kingudaroad]

Great job on the brats Dan.