First try at Brat's

[Fishawn]

Trying to "GO LEAN" and still have my sausage.... Mixed results....I used 4# lean beef & 1# lean pork. Not too bad, but definately missing the pork fat, but still nice to grab one & throw on the grill for "finger food" during the game. I smoked 1 @ about 260* for an hour or so with Hickory that was better than the grilled one.

[Kingudaroad]

They look darn good!

[Texas-Hunter]

Nice linking... Went the beef route eh? Never tried them that way..

[Bbqgoddess]

Dang, looks great!
If I could make Brats, I would be catipulted to rock star status around this house!
Great job!

[Fishawn]

Beef route for something different & leaner. Definately makes a difference in taste & "juicyness" & not for the better, but still pretty good. Next time, I will "Jack the pork up"...

[Bassman]

Good looking brats! I don't worry about lean anymore. There are too many other things out there that can kill you!

[Kyote]

I do not make my own sausage as yet.

but off the smoker is a taste way better then when I grill them. the boudins are wonderfull off the smoker and I don't think good off the grill at all..

[JustSmoke2]

Now I use strictly pork butts. I roughly estimate a 80/20 ratio just from the fat in the butt. Its also the way I make breakfast sausage and you will have to add oil to fry it patty forms. I would try that your next batch and see what you think. Also I will add extra seasonings to kick up the flavor a little more. Say if I make a 7 lb batch I use a 10 lb ratio of seasonings but only a 7 lbs on the cure side. I was using Hi Mountain Brat kit and it was always to salty then I realized I was adding to much of there cure. For right now I suggest keeping a log of what your doing so when ya make changes you can follow the process. I also use people for taste testers and get there opinions til I find my happy medium.

[Zeeker]

Wow those are some killer looking links there Bud...Kudos

[Slanted88]

Nice...lean is different. May hafta try that! Ya done good!

[wutang]

Looks good from here. Nice job on the brats

[Richtee]

Beef route for something different & leaner. Definately makes a difference in taste & "juicyness" & not for the better, but still pretty good. Next time, I will "Jack the pork up"...

Yes...there really is no substitute. I have tried olive oil, and veggie oil. It helps, but nothing like a bit of good old fshioned rendering going on in there.

Look pretty well done, really. Nice linking, etc... bravo!

[ShooterRick]

Looks all good. I am goin to the butcher tomorrow for 10 lbs of pork trimmings.

[Gunslinger]

I've not tried it yet, but I want to try chicken brats. I wonder if it would benefit you any to use lean chicken or turkey and still throw in some pork fat.
Whadaya think?

[Fishawn]

Chicken Brat's would probably ROCK....... I just got done linking some chicken sausage with roasted red peppers, onion, garlic, basil, salt, lemon pepper & lemon zest. inspired by T-H's WORLD FAMOUS Chicken & Sun Dried tomatoe sausage. I put a link on the grill about an hour ago & it Kicks Ass!... Loved it....... I have 4 in the MES right now that will be ready in about 1/2 an hour. I used thighs, breasts & some lean ground pork. I will try to post about it later. Loved it on the grill, not dry at all, really juicy!