The secret to making sausage that is great to use quality meat. Utilize spices that are non-extracted. Stick to the guidelines precisely, not “close.” Do not ever add your secrets until after you have made one or more batch.
Fresh German Style Bratwurst Sausage Seasoning makes 2 – 12 lb batches of sausage.
10 pounds. Boneless Fresh Picnic or Boneless Boston Butt
2 lb. lean boneless red meat (beef or game)
1. Cut meat into 1 ½ – 2″ cubes
2. spot meat into big mixing bowl
3. Add one 4 oz. pouch of Bratwurst seasoning (no remedy required or even cigarette smoking)
4. Mix thoroughly
5. include ¾ cup ice water and mix once again
6. Grind meat through 1/8 inch dish
7. Mix once again, stuff into sausage casing, cook immediately or keep in freezer.
Dewied Natural Casings
Follow the directions on the package. However, you don’t need to immerse and prepare the whole package if you’re making a batch significantly less than 24 pounds. Any casings remaining may be kept and frozen for later use.
Brats is grilled, pan-fried or broiled for 20 – 25 mins. They could additionally be boiled in beer then grilled for additional flavor.
For Smoked Sausage
Follow instructions but add 4.2 oz. pouch of Cure with seasonings. Stuff and follow smoking directions.
Smoker temperatures vary because of kind of cigarette smoker, location, outdoor temperature, wind, etc. Smoking meat is enjoyable and easy doing. By following these guidelines very carefully, you’ll create tasting that is great that look and taste great, and are also sure to please everyone else! Remember: Too much smoke will create an taste that is off. Should your cigarette smoker will not achieve the warmer temperature needed, leave sausages in the smokehouse until they have been dry to the touch. Then turn smoke “on,” smoke to desired color, and cooking that is finish your range (180 – 200°F) until sausages reach an interior temperature of 156°F. Use a Meat Thermometer for an reading that is accurate.
1. Lay item on screens or hang on racks.
2. 120°F for thirty minutes or one hour depending on the size regarding the product (product has to be dry to touch before smoking).
3. 140°F for 1 hour with smoke “ON.”
4. 160°F for thirty minutes with smoke “ON.”
5. 180°F until product reaches an internal temperature of 156°F.
*** After smoking Sausage needs to be refrigerated or frozen. ***
Tip: You can alter the flavor profile by including diced onions, diced cheddar cheese, diced jalapeno pepper, and diced fresh garlic cloves, record is endless. We recommend when making your website link sausage you need to experiment with the above directions on a couple of links in the beginning rather than a batch that is full.