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In line @ the grocery store with 16 lbs of pork..... The checker asked me what I was doing with 16 lbs of pork.... I said making Bratwurst.... He was intrigued & asked if I had my own recipe..... I said no.... He said why not.... and I said.... cause I don't.... which got me thinking.... I should have one that I call "My Own"..... no matter if it's something really special, or great, but just to say I do.... 
.... So this morning I went through all the Books & sausage recipes that I have (Including Gunslingers Brats that I really like, thanks Tom) & cooking books I have & all the information I could find on the internet regarding Bratwurst recipes & found ~A LOT~ of them were very similar... so I found a few that sounded good & tweeked them just a little, just enough to not look exactly like the other guys *from what I could see*, mostly by the addition of Sage, which I love in Pork Sausage.... The outcome was pretty predictable..... Good Bratwurst 
that tasted pretty much like all the other Bratwurst recipes.... Same/similar ingredients equals same/similar results..... But that's OK.... Not trying to reinvent the wheel here.... So instead of sitting on 15 lbs (after deboning) of my now "Signature 
" typical tasting Brats.... I thought I would mix it up a little (Insert the I did not claim to invent these icon here) .... 6 lbs would be Jalapeno & Cheddar Brats, 5 lbs would be plain "Signature " Brats & 4 lbs would be Cheddar Brats.
I did manage to put 2 "shorts" of the plain Brats on the grill in between changing stuffing to the Cheddar Brats & they tasted good, mild & pretty much like I had expected.... Though I over cooked them a little, as I forgot about them while I was stuffing the next batch.... Oh well, looking forward to getting some on the grill & giving some to friends to grill up..... One thing I did notice with the recipe I did come up with is I think that ground >Black Pepper< may help produce a more pronounced heat & flavor, or perhaps ground Red pepper flakes (which I did see in a couple Brat recipes that I looked at) as compared to the White Pepper that I used. Personally, I like a little heat & flavor, but was trying to go for the mild, cover everyone kinda flavor with the plain ones...... Am I typing too much?.... OK.... Then one more beer and I will finish...... 
Here's what I came up with for 5# Pork, ground through 3/16" plate.... Apparently the Corn Syrup helps with the sweetness & the carmelization & browning color when grilling. All Spices were ground in the spice/coffee mill until fine..... Don't forget to clean it out first if you use it for other things.... Not that I personally would know, but a little bird told me that someone
forgot to clean out a coffee/spice mill after milling Jalapenos...... Then ground coffee beans in it without cleaning... then used the beans to brew coffee..... 
(Anyone like to step forward & claim this one )........
5# Ground Pork
5 T Corn Syrup
2 T Ground Kosher Salt
2 t Ground MSG
3/4 t Ground White Pepper
1&1/2 t Ground Sage
1&1/2 t Ground Marjoram
1/8 t Ground Ginger
1/8 t Ground Nutmeg
3/4 Cup Beer (Not Ground, drink the rest)
16+ lbs Pork Shoulder, that when deboned turned into just under 15 lbs:
Getting ready to grind.... The Northern Grinder easily did 15 lbs in 10 minutes:
Ground..... Just under 15 lbs:
Beer & corn syrup on the ends & Jalapenos & Tillamook Cheddar in the middle:
The garage stuffing area:
The 3 different kinds stuffed & linked & a big ring link of Jalapeno/Cheddar for buddies grill tonight:
Close up of the Jalapeno & Cheddar Brats:
Plain "Shorts" for snacking on the grill:
Sliced for pics.... Overcooked a bit:
.... So this morning I went through all the Books & sausage recipes that I have (Including Gunslingers Brats that I really like, thanks Tom) & cooking books I have & all the information I could find on the internet regarding Bratwurst recipes & found ~A LOT~ of them were very similar... so I found a few that sounded good & tweeked them just a little, just enough to not look exactly like the other guys *from what I could see*, mostly by the addition of Sage, which I love in Pork Sausage.... The outcome was pretty predictable..... Good Bratwurst that tasted pretty much like all the other Bratwurst recipes.... Same/similar ingredients equals same/similar results..... But that's OK.... Not trying to reinvent the wheel here.... So instead of sitting on 15 lbs (after deboning) of my now "Signature " typical tasting Brats.... I thought I would mix it up a little (Insert the I did not claim to invent these icon here) .... 6 lbs would be Jalapeno & Cheddar Brats, 5 lbs would be plain "Signature " Brats & 4 lbs would be Cheddar Brats. I did manage to put 2 "shorts" of the plain Brats on the grill in between changing stuffing to the Cheddar Brats & they tasted good, mild & pretty much like I had expected.... Though I over cooked them a little, as I forgot about them while I was stuffing the next batch.... Oh well, looking forward to getting some on the grill & giving some to friends to grill up..... One thing I did notice with the recipe I did come up with is I think that ground >Black Pepper< may help produce a more pronounced heat & flavor, or perhaps ground Red pepper flakes (which I did see in a couple Brat recipes that I looked at) as compared to the White Pepper that I used. Personally, I like a little heat & flavor, but was trying to go for the mild, cover everyone kinda flavor with the plain ones...... Am I typing too much?
.... OK.... Then one more beer and I will finish...... Here's what I came up with for 5# Pork, ground through 3/16" plate.... Apparently the Corn Syrup helps with the sweetness & the carmelization & browning color when grilling. All Spices were ground in the spice/coffee mill until fine..... Don't forget to clean it out first if you use it for other things.... Not that I personally would know, but a little bird told me that someone
forgot to clean out a coffee/spice mill after milling Jalapenos...... Then ground coffee beans in it without cleaning... then used the beans to brew coffee..... (Anyone like to step forward & claim this one )........ 5# Ground Pork
5 T Corn Syrup
2 T Ground Kosher Salt
2 t Ground MSG
3/4 t Ground White Pepper
1&1/2 t Ground Sage
1&1/2 t Ground Marjoram
1/8 t Ground Ginger
1/8 t Ground Nutmeg
3/4 Cup Beer (Not Ground, drink the rest)
16+ lbs Pork Shoulder, that when deboned turned into just under 15 lbs:
Getting ready to grind.... The Northern Grinder easily did 15 lbs in 10 minutes:
Ground..... Just under 15 lbs:
Beer & corn syrup on the ends & Jalapenos & Tillamook Cheddar in the middle:
The garage stuffing area:
The 3 different kinds stuffed & linked & a big ring link of Jalapeno/Cheddar for buddies grill tonight:
Close up of the Jalapeno & Cheddar Brats:
Plain "Shorts" for snacking on the grill:
Sliced for pics.... Overcooked a bit:
you okay CA?? they do look great with out them.
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