the big dogs...

Ok first Im freaking out about screwing these up! .... That said..

My first of the thousands of questions for you sausage heads.. is gonna be regarding the adding of the cream and eggs for brats..

Is everything ground together, meat and spices, then the cream and eggs are added?
Also Alex suggest you mix that in a mixer at that point..
Am I reading that right??

For my first brats, what size grind? :noidea:
Ken can I have a blonde icon? :lol:
Thanks you guys~!!

Kutas recommends: meat all thru 3/8 plate first, then mix in ingredients. Then into a prossor for emulsifcation. Or... thru the 3/16 plate again at least..

Here's what THEE SAUSAGEMAN says: "Grind all meat through a 3/8" grinder plate. Place in a food processor, adding all the ingredients (do not pack soy protein when measuring) until evenly distributed and emulsified. Stuff meat into casings."

how do you know what the proper emulsification is? This is a term I use when making vinagrettes, I get it then, is it when the ground meat is tacky and everything is mixed completely throughout...?

http://en.wikipedia.org/wiki/Emulsion

how do you know what the proper emulsification is?

"goopy"

kelly i do double 3/8 grind. i like my brats same as my italian. :noidea:

Good luck, Kelly! I know nothing about sausage / brat making so I'll be following this closely :wave:

Stay in the gas Sister.....you got plenty of spotters! :thumb:

Good luck, Kelly! I know nothing about sausage / brat making so I'll be following this closely :wave:

I'll also be in the crowd following your sausage making journey :banana_smiley:

I can't wait til you get the process under control and start coming up with your own Goddess custom recipes!

I envision a lavender lamb sausage....or a chai spiced pork sausage. :thumb:

I do a double 3/16 grind.

You will do fine... I will see what I can come up with... You want a Icon or a Smiley ..

Congratulations on starting your journey into the world of sausage making, Kelly.:thumb:

I'd love to get into it but my wife is firmly against it. She says she's afraid it will hasten my demise. History of heart disease in the family, gotta watch cholestoral, too much pork fat, blah, blah, blah.

I told her I can make "healthy sausage" with Curious Aardvark's oats method. :lol: She seemed slightly swayed yet unconvinced.

So for now, I'll have to live vicariously through the sausage making exploits of othere.:sausage::sausage:

Dave

thanks everyone!!

Im now just waiting for UPS!! hurry up!!

Trimming the meat now...

Adam, that is the first one on my list the lavender lamb you read my mind!

oh! crap, UPS is at the DOOR!! Yeah its here!!! wooo hooo!!!!
:sausage: :sausage:

Ken I would love a smiley!

MORE TO follow!!! Its on Ry! sending you a pix as soon as I get it opened!!! :sausage::sausage:

Dave [/QUOTE]: I told her I can make "healthy sausage" with Curious Aardvark's oats method. :lol: She seemed slightly swayed yet unconvinced.

So for now, I'll have to live vicariously through the sausage making exploits of othere.:sausage::sausage:

Dave.... Healthy & Sausage CAN BE in the same sentence. Actually, Anything goes when it comes to sausage ingredients IMO. You can even buy or make vegetarian versions (Not that I would, but you could:lol:). I have made a few batches with ground chicken breast & added additional tastees like: mango, apple, roasted red pepper, onions, spinach, mushrooms, etc. The vegetables will help it retain some moisture & they are GREAT grilled up. Don't sit on the sidelines man, get in there with both hands & get making some sausage.... :sausage:

Kelly...... Breath deeply & stop shaking, it's only a grinder..... :lol:

I will let you pic one Kel....

http://forums.711clan.net/images/smilies/blonde.gif

http://i278.photobucket.com/albums/kk111/ThomateMarion/emoticons/jappy%20smileys/blondedomina.gif


http://t2.gstatic.com/images?q=tbn:dPOajZrMoibXlM:http://www.dollrock.com/icon/sexy/64200beach%2520blonde%25202.gif

Not many to pic from on the net..

You are gonna have a great time with that. I can see the future threads by you are gonna be great.

I will let you pic one Kel....

http://forums.711clan.net/images/smilies/blonde.gif

http://i278.photobucket.com/albums/kk111/ThomateMarion/emoticons/jappy%20smileys/blondedomina.gif


http://t2.gstatic.com/images?q=tbn:dPOajZrMoibXlM:http://www.dollrock.com/icon/sexy/64200beach%2520blonde%25202.gif

Not many to pic from on the net..

i like the middle one


hey kelly............richo posted a pic of HIS, where's YOURS?

Steve...yer tuffer than me....wasn't even gonna make a choice! 2 is cool!

Steve...yer tuffer than me....wasn't even gonna make a choice! 2 is cool!

she needs it to keep cannaboy in line...............BWAHAHAHAHAHAHAHA

Congrats Kelly, you'll like it. It's worth it. I love mine.

My stuffer gears came today. Woohoo. Now I can really get after it.

I grind once then mix spices. There is NOTHING about double ground, and then processed meat that interests me. Well, unless making bologna.

I will let you pic one Kel....

http://forums.711clan.net/images/smilies/blonde.gif

http://i278.photobucket.com/albums/kk111/ThomateMarion/emoticons/jappy%20smileys/blondedomina.gif


http://t2.gstatic.com/images?q=tbn:dPOajZrMoibXlM:http://www.dollrock.com/icon/sexy/64200beach%2520blonde%25202.gif

Not many to pic from on the net..

Ken I like # 2 thats funny!!!


i like the middle one


hey kelly............richo posted a pic of HIS, where's YOURS?

everything has just been washed.... and meat is trimmed in freezer.... pix are coming... this thing is soooo farken cool!!! wooo whooo! game on!

Go kelly go!

oh my. sounds of excitment coming from Ca. thats great. I am sure that thing will get worn out in no time. nothing but good eats. have fun.

And I thought I was excited because my new heavy duty griddle showed up on Fed Ex today!:lol:

Y'all got the 10-20 on Kelly???...hmmmm I ain't never got no pic of that there thrasher machine. Must a got tied up...or I hope she did not fall in...aarrrggghhh!!!

Kelly you are in a new universe now!! It's a blast sis. Congrats on the new toy!

Ahh!! Well here she is...
Grindzilla (thank you Scott!)

http://i295.photobucket.com/albums/mm145/bbqgoddess/IMG_5031.jpg

Ry we are twins now.. I say we take em both to Big bear and make our own Oktoberfest!

Woo Whooo! we have ground meat!!
http://i295.photobucket.com/albums/mm145/bbqgoddess/IMG_5033.jpg

we have Dale Jr green nails!
http://i295.photobucket.com/albums/mm145/bbqgoddess/IMG_5035.jpg

We have farken sausage!!! OMG!! the fry test we did not get a pix of cuz it was G-O-N-E, gone!
http://i295.photobucket.com/albums/mm145/bbqgoddess/IMG_5039.jpg
Great recipe, thanks for posting it RR! I used the oats like Alex suggestedm and its delicious... Oh I used lamb instead of the venison, or veal.. I think both have been banned in So Cal!!

Here they are close up...
http://i295.photobucket.com/albums/mm145/bbqgoddess/IMG_5040.jpg

Final pix will be from Sat, Ry I can't wait for you to try them!!!
Slainte, :toast:

Once again, I am humbled by all of your talent, and you have taught me another incredible way to enjoy the possibilities of food. You all are so AWESOME!! I am blessed to be here with you all!

(and your first time out, its prolly a good idea not to be smoking anything, cuz you will forget its on... don't ask me how I know this!!)

PERFECT!, just as we all pictured it!.... Congrats and welcome to the club Kelly! Grind On Sister, Grind On!

Lookin real good Kel.

Congrats poi-nts :hail:

Dang sure a good job! Turned out real nice!

Very nice looking brats Kelly! I can't wait to try them bad boys! Woo hoo that and a cold beer or sooo! Great job sister! We are having a So. Cal sausage fest...touche...on gaurd !!:noidea:

Those turned out nice Kelly. I gotta make more. It's very addictive.

Dave.... Healthy & Sausage CAN BE in the same sentence.

That's good to know. I like the sound of the chicken sausage I've been hearing about. Wife may go for that.:thumb:

You can even buy or make vegetarian versions.
:faint::crazy:


(Not that I would,

Whew, glad to hear that!! :thumb:

but you could:lol:)

:faint::crazy:

Don't sit on the sidelines man, get in there with both hands & get making some sausage....

LOL. I actually have a grinder. It's an old one that my Dad gave me. I may have to dig it out and see what kind of shape it's in and what components are there. I don't have a stuffer though . . . yet.:lol:

Okay . . . highjack over . . .

Great looking sausage, Kelly. With your creativity I can only imagine the wonderfully tasty sausages that will be presenting in the future. :thumb: poi-nts

Dave

Nice Brats I am sure they will taste excellent. Love the Nails and the new avatar too.:banana_smiley:

This is your first batch of sausage??????????? Looks like you've been doing it for years. Nice looking brats!

Great job Kel!! Looking to me like ya got 'er "whipped"!

All turned out well Kelly. Great job and Kudos to you. poi-nts

All turned out well Kelly. Great job and Kudos to you. poi-nts

Thanks Zeek!
The proof will be in the pudding.. Sat we will get lots of photos and some input from my twin sausage head, and post em up! Prolly in the sports section... Off I go to Practice and Qualifing!! :thumb:
I LOVE RACE WEEKEND!!

Man those look perfect!! Are you sure that was your first time? :lol:

Great job, Kelly!! :sausage:

awesome job kel. guess i gotta get back to mine next week,i'm outta sausage & thats a sin.

Now those look good. Great job, Kelly.
BTW, the pic of the meat stomper is kind of a turn-on.:lol:
poi-nts for making sausage for the first time and for the stomper pic. :lol:

how DO you type with them things on the end of your fingers?

Is everything ground together, meat and spices, then the cream and eggs are added?
Also Alex suggest you mix that in a mixer at that point..
Am I reading that right??

A belated yes :-)

You definitely nailed those bratties :-) poi-nts.
And using the cream & egg recipe it's hands down one of the best sausages you can make as it combines the juicy emulsified texture of a commerical pos with the sheer taste bud loving flavour of fresh spices :-)

Stick with the oats, cut down the fat and you won't go wrong :-)

The grinder looks almost identical to mine, even down to the plastic stuffer and sliding door for the cutter plates on the side.

If it is the same - do you have the cookie cutter grid ?
I use that for 90% of my grinding, find that it's quicker and better consistency to run the meat through that twice than any of the other plates once.

Plus for naked fatty meat you actually want a coarse grind not the fine one you get in the shops.

You got some fine times a head, hell you'll probably beat me to salami :-)

the big dogs...

Ok first Im freaking out about screwing these up! .... That said..

My first of the thousands of questions for you sausage heads.. is gonna be regarding the adding of the cream and eggs for brats..

Is everything ground together, meat and spices, then the cream and eggs are added?
Also Alex suggest you mix that in a mixer at that point..
Am I reading that right??

For my first brats, what size grind? :noidea:
Ken can I have a blonde icon? :lol:
Thanks you guys~!!

I don't get why you guys were telling her to emulsify her brat meat??? Am I missing something?

I don't get why you guys were telling her to emulsify her brat meat??? Am I missing something?


THANK you for asking that question............i thought the only thing emulsified, was hot dogs..........maybe a few others, but NO brat i ever had........

I don't get why you guys were telling her to emulsify her brat meat??? Am I missing something?

THANK you for asking that question............i thought the only thing emulsified, was hot dogs..........maybe a few others, but NO brat i ever had........

Uh................Hello.


I grind once then mix spices. There is NOTHING about double ground, and then processed meat that interests me. Well, unless making bologna.

Here's what THEE SAUSAGEMAN says: "Grind all meat through a 3/8" grinder plate. Place in a food processor, adding all the ingredients (do not pack soy protein when measuring) until evenly distributed and emulsified. Stuff meat into casings."

yeah fish, why would you want to emulisify a brat?

Kutas recommends: meat all thru 3/8 plate first, then mix in ingredients. Then into a prossor for emulsifcation. Or... thru the 3/16 plate again at least..

now guys Im the probie remember???
Everyone quotes "Kutas" I can only assume because it has the cream and eggs you would emulsify it?? Could be wrong here... but they did come out fantastic, texture taste was like a brat... :noidea:
Rich???

Great job on the brats Kel and points from me for sure. Brats are often emulsified, but I like them ground once with a 3/16 plate. Of course I never use oats and often add extra fat, so there really is no wrong way, just different ways.:thumb:

yeah fish, why would you want to emulisify a brat?

Steve, this was quoted right out of Kutas' book, 4th edition page 195 Bratwurst, look under grinding & mixing. I have not yet made "Bratwurst", I have not been able to find the Mace around here.

Steve, this was quoted right out of Kutas' book, 4th edition page 195 Bratwurst, look under grinding & mixing. I have not yet made "Bratwurst", I have not been able to find the Mace around here.

Should be there soon. Went out Saturday morning, but with the holiday.........

It just came today!... Thanks Tom!

Great first run! Looks a heckuva lot better than my first go around did. Great job Kelly!! poi-nts

Fish you should have also showed the last paragraph on page 196. The last sentence as printed "Most Americans are not familiar with this bratwurst, as they prefer the emulsified type."
To be honest I skipped over the paragraph where it said to emulsified when I made my first brats from his book to. Is it just me but now when I go to the store I am looking to see the texture of the home made sausage in stores. lol
I have also taken notice on the different types that are showing up on the shelf from a couple of years ago.

now guys Im the probie remember???
Everyone quotes "Kutas" I can only assume because it has the cream and eggs you would emulsify it?? Could be wrong here... but they did come out fantastic, texture taste was like a brat... :noidea:
Rich???
I have had both ways... and I actually prefer the coarser grind.

All's well that ends well, Kelly :{)

Fish you should have also showed the last paragraph on page 196. The last sentence as printed "Most Americans are not familiar with this bratwurst, as they prefer the emulsified type."
To be honest I skipped over the paragraph where it said to emulsified when I made my first brats from his book to. Is it just me but now when I go to the store I am looking to see the texture of the home made sausage in stores. lol
I have also taken notice on the different types that are showing up on the shelf from a couple of years ago.

I read that part initially, but honestly I forgot about it while this link was in progress..... I think I will do the "medium" plate for some texture when I do make them..... Thanks for pointing that out JustSmoke2 :thumb:

Nice Nails at work making sausage :hail:

poi-nts

http://i600.photobucket.com/albums/tt85/69alex/william/bilbowithrabbit.jpg