View Full Version : Brats


L20A
11-23-2012, 08:34 AM
I am getting close to making my first sausages, which will be bratwurst. I really, REALLY like the Johnsonville brats and would like to make some that will be close to that flavor profile. I have looked at many brat recipes provided by the folks here in the sausage forum. I find many VERY different recipes : some require pork only, some pork & veal, some pork & beef, some pork & fowl, etc. The spices seem to follow a more common line of seasoning and the methods of preparation are fairly close, although some require breadcrumbs & other things that seem questionable to me even though I have never made any sausage yet.
So, I am asking all of you sausage heads/folks if you know of a recipe for brats that will end up like the ones that I like. TIA.

HawgHeaven
11-23-2012, 08:46 AM
Johnsonville Brat's (clone recipe)

10 lbs ground pork....
5 Tbs. Canning Salt
3 Eggs
1 Pint cold Milk
1 Tbs. Pepper
1 Tbs. Mace
1 tsp Ginger
1 Tbs. Nutmeg

I found this awhile back and stuffed it away in the archives... haven't tried it yet, so I can't give you any more detail... sure sounds good tho... :thumb: I'm thinking that because they are not cured and smoked, and they have egg and milk in them, caution should be used in storage. Keep them cold and freeze them no longer than a couple days after assembly...

rbranstner
11-23-2012, 08:52 AM
I started a post a while back about finding a brat that resembles a Johnsonville brat and this is the recipe someone posted.

Wisconsin Style Brat (Johnsonville Clone)

3.5 lbs Lean Pork (1600 grams)
1.6 lb Pork Fat (750 grams)
7 Tbs Corn syrup (154 grams)
5 tsp Salt (35 grams)
3 tsp Surcrose (13 grams)
2 tsp MSG (8 grams)
2 tsp Phosphate (7 grams)
1/2 tsp Mustard seed (2 grams)
3/4 tsp White pepper (1.8 grams)
1/2 tsp Marjoram (1 grams)
1/4 Citric acid (1 grams)
1/8 tsp Ginger (0.3 grams)
1/4 C Ice Water (60 ml)

Method:
1. Grind the pork and pork fat separately through the 1/4 inch plate of the grinder.
2. Grind all the dry spices, salt and sugar in a spice grinder to a fine powder.
3. Add ground spice mixture to the meats, then add the remaining ingredients; mix throughly.
4. Stuff the mixture into the casings and twist off into 5" links.
5. The brats may be refrigerated for up to 3 days. The remaining brats can be frozen.
6. Prepare by simmering sliced onions and brats together in beer...Dont boil them!
7. Brown the brats on a grill over a charcoal fire.

L20A
11-23-2012, 09:44 AM
Ross, have you made 'em with that recipe?

Thanks, guys. Keep 'em coming.

LOL See what I mean about the recipes for the same sausage being so totally different?

L20A
11-23-2012, 09:45 AM
Johnsonville Brat's (clone recipe)

10 lbs ground pork....
5 Tbs. Canning Salt
3 Eggs
1 Pint cold Milk
1 Tbs. Pepper
1 Tbs. Mace
1 tsp Ginger
1 Tbs. Nutmeg

I found this awhile back and stuffed it away in the archives... haven't tried it yet, so I can't give you any more detail... sure sounds good tho... :thumb: I'm thinking that because they are not cured and smoked, and they have egg and milk in them, caution should be used in storage. Keep them cold and freeze them no longer than a couple days after assembly...

It does look good. I don't know what "canning salt" is and I have not seen eggs in any other recipe yet.

rbranstner
11-23-2012, 09:46 AM
No I haven't tried them yet. I think you should probably try them and let me know how they are. :thumb:
I've been wanting to give them a shot.
For both claiming to be a Johnsonville clone they sure are different as you said.

HawgHeaven
11-23-2012, 09:48 AM
Yeah, wow... way different! Interesting comparison that would be... :welcome:

IrishChef
11-23-2012, 10:20 AM
This stuff is great, and pretty cheap too!
http://i571.photobucket.com/albums/ss152/Chefschwantz/2012-11-23101746.jpg

someAZdude
11-23-2012, 11:50 AM
It does look good. I don't know what "canning salt" is and I have not seen eggs in any other recipe yet.

Isn't that pickling salt or kosher?

erain
11-24-2012, 04:22 AM
Isn't that pickling salt or kosher?

stuff i buy says canning and pickling salt on the bag, so would assume theseare the same... kosher is a bit different story, the grain size makes it not usable for recipes if measuring by volume. but measure by weight and should end up with same results.

someAZdude
11-24-2012, 01:21 PM
stuff i buy says canning and pickling salt on the bag, so would assume theseare the same... kosher is a bit different story, the grain size makes it not usable for recipes if measuring by volume. but measure by weight and should end up with same results.
Good to know:thumb:

chefrob
11-24-2012, 10:28 PM
i use the lem fresh brat mix and i like it much better than j-ville brats
http://ecx.images-amazon.com/images/I/51O9g2L2NLL._SL500_AA300_.jpg

.....and instead of water to desolve the mix i use this.........
http://www.wantaghbeverage.com/assets/images/carta-blanca.jpg

L20A
11-25-2012, 09:12 AM
i use the lem fresh brat mix and i like it much better than j-ville brats
http://ecx.images-amazon.com/images/I/51O9g2L2NLL._SL500_AA300_.jpg

.....and instead of water to desolve the mix i use this.........
http://www.wantaghbeverage.com/assets/images/carta-blanca.jpg

Cool! Thanks, Rob. I just ordered some of that yesterday after I could not get a recipe that anyone here has tried & was good. The beer is a good idea, too.

someAZdude
11-25-2012, 04:59 PM
Does it matter what kind of beer?

chefrob
11-25-2012, 06:43 PM
Does it matter what kind of beer?

i don't think so......use what you like and like what you use!

chefrob
11-25-2012, 06:46 PM
Cool! Thanks, Rob. I just ordered some of that yesterday after I could not get a recipe that anyone here has tried & was good. The beer is a good idea, too.

let us know what you think.......as for the grind, i just use butt scraps and i double grind with the 3/8'' plate.

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