Fresh Brat Recipe

[RowdyRay]

Had 12.5 lbs. of ground pork in the freezer from trying out the new grinder. Wanted to try something different.

Searched for a simple brat recipe. I have a great one that I like for the venison. Looked for one that didn't use hard to find ingredients. Planned to add some things to this and didn't want to exclude some of the beginners. Decided on an lpoli recipe.

I doubled the recipe. 12.5 lbs. pork, 7.5 lbs. lean ground beef. Use whatever ratio you like. I'm sure venison would work too. Substituted 3 cups water and 4 cups powdered milk in place of the cream. (Lactose intolerant) I used the dextrose, but this is not a fermented sausage and could be easily substituted with a sugar. Google it or some folks here can help.

Did a fry test. Tastes like a brat. Hang on, we're going to hang a very sharp left turn.

http://www.smoked-meat.com/forum/showthread.php?t=26999

http://www.smoked-meat.com/forum/showthread.php?t=27000

5 lbs. Pork butt
5 lbs. Veal, lean
1 pt Cream
3 Tbs Salt
2 Tbs Dextrose
1 Tbs Black Pepper, ground
1 tsp Nutmeg, ground
1 tsp Coriander, ground
1 tsp Mace, ground

[barkonbutts]

the start of the madness!!! good little concoction!!

[chefrob]

looks good.....been using the LEM stuff (fresh) with beer and have been real happy but i've been looking for something like this....thx!

[TasunkaWitko]

Hi, Ray - I'm always liking it when someone makes a sausage from scratch, even better when it's of a traditional style, such as this!

I had one question:

I used the dextrose, but this is not a cured sausage and could be easily substituted with a sugar.

does a cured sausage make a difference where dextrose/sugar is concerned?

[erain]

I doubled the recipe. 12.5 lbs. pork, 7.5 lbs. lean ground beef. Use whatever ratio you like. I'm sure venison would work too. Substituted 3 cups water and 4 cups powdered milk in place of the cream. (Lactose intolerant) I used the dextrose, but this is not a cured sausage and could be easily substituted with a sugar. Google it or some folks here can help.

Did a fry test. Tastes like a brat. Hang on, we're going to hang a very sharp left turn.

5 lbs. Pork butt
5 lbs. Veal, lean
1 pt Cream
3 Tbs Salt
2 Tbs Dextrose
1 Tbs Black Pepper, ground
1 tsp Nutmeg, ground
1 tsp Coriander, ground
1 tsp Mace, ground

thanks for sharing the recipe RR! always on the lookout... One question, is the 3 cups water and 4 cups powdered milk in place of the cream for your doubled recipe or for the 10 pund recipe? thks. for sharing!

[curious aardvark]

Hi, Ray - I'm always liking it when someone makes a sausage from scratch, even better when it's of a traditional style, such as this!

I had one question:



does a cured sausage make a difference where dextrose/sugar is concerned?

nope - dextrose is only ever necessary for a FERMENTED sausage (not cured - that's down to nitrates and nitrites).
It's a very simple sugar and can be easily used by the anerobic bacteria that produce the lactic acid of fermentation.

So for a fresh unfermented sausage normal sugar is fine.


Good looking and authentic bratwurst recipe (most so called 'brat' recipes are not what I would call bratwurst)

I add a couple of eggs to mine as well as the cream. And usually use pigeon instead of veal (on account there's always pigeon breast in the freezer and never veal )
I'd probably double the nutmeg as well.

So you going to stuff this or not ?

[TasunkaWitko]

thanks for the explanation, alex -

so if no dextrose is around, sugar could be used as a substitute? or would something less-refined, perhaps molasses, be a better choice?

[fagesbp]

Thanks for this recipe. I wasn't happy with the 1 I have and it's quite a bit different from this. I forget where I got it from.

Dextrose is just corn sugar. It's 70% as sweet as cane sugar so you'd wanna use less if you use regular sugar or you might end up with a very sweet brat.

Can anyone reccomend a substitute for the mace? I haven't found any locally.

[merrell]

Mace substitute...........

http://homecooking.about.com/library...blspicesub.htm

[fagesbp]

Thanks. I think I'll use a little ginger.

[SmokinOutBack]

Going to save this one, brats are on my list.

[Mark R]

Mace substitute "Allspice; cinnamon; ginger; or nutmeg". I suggest allspice and cinnamon.

[greg e]

Sounds delicious. How long will you smoke these? Will they be fully cooked?

Sent from my Nexus 10 using Tapatalk 2

[RowdyRay]

Sorry folks, a slight computer glitch. Son came to the rescue this morning.

Hi, Ray - I'm always liking it when someone makes a sausage from scratch, even better when it's of a traditional style, such as this!

I had one question:



does a cured sausage make a difference where dextrose/sugar is concerned?

Alex answered this quite well.

thanks for sharing the recipe RR! always on the lookout... One question, is the 3 cups water and 4 cups powdered milk in place of the cream for your doubled recipe or for the 10 pund recipe? thks. for sharing!

Yes, that's what I used for 20 lbs. Started with 3 cups water. Based on other recipes I've used, went with the 4 cups milk powder. Figured I could add more water. Never did. Consistency seemed right.

nope - dextrose is only ever necessary for a FERMENTED sausage (not cured - that's down to nitrates and nitrites).
It's a very simple sugar and can be easily used by the anerobic bacteria that produce the lactic acid of fermentation.

So for a fresh unfermented sausage normal sugar is fine.


Good looking and authentic bratwurst recipe (most so called 'brat' recipes are not what I would call bratwurst)

I add a couple of eggs to mine as well as the cream. And usually use pigeon instead of veal (on account there's always pigeon breast in the freezer and never veal )
I'd probably double the nutmeg as well.

So you going to stuff this or not ?

Thank you Alex for the explaination. It's what I meant to say. (It was late and a I had a few) I'll fix that shortly. The recipe I like to use has eggs and cream in it also. Awesome, but I pay for it when I eat them. Eat them anyway. But looked for something anyone would have on hand and could eat.

thanks for the explanation, alex -

so if no dextrose is around, sugar could be used as a substitute? or would something less-refined, perhaps molasses, be a better choice?

There's many substitutes. Plain white sugar, brown, honey and Karo syrup. Google it.

http://www.smoked-meat.com/forum/showthread.php?t=2823

[RowdyRay]

Thanks for this recipe. I wasn't happy with the 1 I have and it's quite a bit different from this. I forget where I got it from.

Dextrose is just corn sugar. It's 70% as sweet as cane sugar so you'd wanna use less if you use regular sugar or you might end up with a very sweet brat.

Can anyone reccomend a substitute for the mace? I haven't found any locally.

Mace is the seed covering for nutmeg. It's a bit stronger than nutmeg. You can google a substitute if you'd like. Most big chain stores in my area carry it. But it's like 6.00 for an ounce. I just buy it in bulk on-line now.

Sounds delicious. How long will you smoke these? Will they be fully cooked?

Sent from my Nexus 10 using Tapatalk 2

These are a fresh sausage. Stuffed into hog casings. Vac'd and frozen. Saved for a nice day this spring or summer. They need to be fully cooked before eaten.