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03-20-2018, 12:02 PM
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Join Date: Nov 2015
Posts: 416
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Bratwust Recipe
Hi Guys,
I'm wanting to try a new Fresh Bratwurst recipe. Getting tired of my usual. Do any of you have any that you want to share.?
Im making about 30 LBs. It's a 50/50 mix of pork and deer.
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03-20-2018, 12:37 PM
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Join Date: Jul 2012
Location: one Fort or another
Posts: 768
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A couple years back there was a youtube video out that showed how a Swiss butcher's apprentice had to correctly make a nice batch of bratwurst to get his official butcher's papers. Might want to google that.
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03-20-2018, 06:46 PM
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Join Date: Sep 2010
Location: wetaskiwin
Posts: 128
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Sausage
Check out Wedliny Domowe. Tremendously informative and tons of recipes
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Its not frost bite, its ice tan...
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03-20-2018, 07:28 PM
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Join Date: Jul 2015
Posts: 292
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I got a beauty I'm pretty happy with
Pm me your email or ph no and I'll snap a pic and send.
Dave
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03-20-2018, 08:53 PM
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Join Date: Dec 2009
Posts: 8,500
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Not for everyone but I like a nice pine cone smoked Coburger
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You're only as good as your last haircut
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03-20-2018, 09:49 PM
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Join Date: Oct 2011
Location: Vulcan
Posts: 781
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Bratwurst
Quote:
Originally Posted by omega50
Not for everyone but I like a nice pine cone smoked Coburger
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And this relates to Bratwurst how?
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Not that old,but been around a long time
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03-21-2018, 09:00 AM
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Join Date: Dec 2009
Posts: 8,500
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Quote:
Originally Posted by anthony5
And this relates to Bratwurst how?
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Coburger is a variety of Bratwurst. That is how it relates to Bratwurst
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Last edited by omega50; 03-21-2018 at 09:12 AM.
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03-21-2018, 09:03 AM
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Join Date: Apr 2009
Location: edmonton
Posts: 3,116
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" Everything in life that I enjoy is either illegal, immoral, fattening or causes cancer!"
"The problem was this little thing called the government and laws."
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03-21-2018, 09:55 AM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,390
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Quote:
Originally Posted by omega50
Coburger is a variety of Bratwurst. That is how it relates to Bratwurst
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For the trivia buffs
History
There is a long standing dispute over the exact origin of the Coburger Bratwurst. One story dates the bratwurst to "Fat Tuesday" (Fastnacht) in the year 1498, in which two bratwurst were given to the poor and children of Coburg. Another story says that the bratwurst was first created in the year 1530, when it was prepared for Martin Luther and various elected officials, who were journeying through the city of Coburg. In 1827, the bratwurst was mentioned in a letter from the composer Karl Friedrich Zelter to his friend Johann Wolfgang von Goethe: "Since 6:00am, I have watched from my hotel window bratwurst being grilled over 10 different fires, so if this letter smells like grilled bratwurst, you know where it comes from. I've been told that over 10,000 bratwurst are grilled in the two market days every week here - that means every soul in Coburg gets one bratwurst per week."
Recipe
Fatty pork (see below)
For every 2 kg of ground meat:
32 g salt
6 g white pepper
4 g mace
4 g ginger (powder)
4 g lemon zest
4 g caraway
1 egg
30-36 mm hog casings
The meat must not be too lean. The overall fat content of the sausage should be 25-35 percent according to the Coburg Sausagemakers' Guild Association, i.e. fattier than most other sausages(?). I use 100% belly, which according to my reference tables contains around 25-30% fat.
Method
Trim, cut, chill and grind the meat on a coarse plate (8 mm/3/8"). Weigh and measure the salt and spices according to above. Grind the spices finely. Mix the meat, eggs, spices and salt and knead thoroughly to liberate myosin (until it gets sticky). Stuff loosely and tie in 30-35 cm/1 ft lengths. Keep refrigerated for 48-72 hours (to let the flavours bloom) before consumption or freezing.
Serve fried or barbecued. The traditional way is barbecued over an open fire of pine cones and served in a bun with or without mustard (opinions in Coburg diverge on this point).
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03-21-2018, 01:48 PM
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Join Date: Oct 2011
Location: Vulcan
Posts: 781
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Bratwurst
Quote:
Originally Posted by omega50
Coburger is a variety of Bratwurst. That is how it relates to Bratwurst
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Thank you, learned something new today
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Not that old,but been around a long time
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02-15-2020, 07:48 PM
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Join Date: Dec 2009
Posts: 8,500
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Bratwurst
90 lbs pork butts Ground
10 lbs Pork Belly Grond
30 oz salt
4 oz White Pepper
4 oz Onion Powder
2 oz Ground Coriander
1 oz Ground Caraway
1/2 oz Ground Mace
5 oz Sugar
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Last edited by omega50; 02-15-2020 at 08:05 PM.
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03-11-2020, 03:07 PM
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Join Date: Jan 2012
Location: Morinville
Posts: 20
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Thanks for sharing!!!
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03-11-2020, 06:20 PM
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Join Date: Jul 2007
Posts: 6,731
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Quote:
Originally Posted by omega50
Bratwurst
90 lbs pork butts Ground
10 lbs Pork Belly Grond
30 oz salt
4 oz White Pepper
4 oz Onion Powder
2 oz Ground Coriander
1 oz Ground Caraway
1/2 oz Ground Mace
5 oz Sugar
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That’s prett close to what i like too... I never make bratwurst with game.
But didn’t the OP mention that he wanted to use deer?
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03-11-2020, 06:39 PM
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Join Date: Dec 2009
Posts: 8,500
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Quote:
Originally Posted by calgarychef
That’s prett close to what i like too... I never make bratwurst with game.
But didn’t the OP mention that he wanted to use deer?
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Nothing is sacred anymore and all classical recipes are bastardized daily.
OP can adjust the recipe to fit his game meat requirements, but will it still be Bratwurst?
YEIN
It would absolutely violate the Fleischverordnung, but I can't lose sleep over that.
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You're only as good as your last haircut
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03-12-2020, 12:21 PM
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Join Date: Nov 2015
Posts: 416
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Quote:
Originally Posted by calgarychef
That’s prett close to what i like too... I never make bratwurst with game.
But didn’t the OP mention that he wanted to use deer?
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I'm open to using pretty much any meat I can get my hands on. I just happen to have an abundance of deer meat.
Since last posting I have made some pretty tasty Cheese smokies, Apple pork/deer breakfast sausages, and hamburger patties. And the list is growing while my deer quantity is shrinking.
Thanks for the recipes you guys. I'll give them a try and see which one I like the best.
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03-12-2020, 12:35 PM
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Join Date: May 2013
Posts: 3,222
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03-12-2020, 12:37 PM
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Join Date: Jan 2010
Location: WMU 226
Posts: 2,198
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Quote:
Originally Posted by El Carnicero
I'm open to using pretty much any meat I can get my hands on. I just happen to have an abundance of deer meat.
Since last posting I have made some pretty tasty Cheese smokies, Apple pork/deer breakfast sausages, and hamburger patties. And the list is growing while my deer quantity is shrinking.
Thanks for the recipes you guys. I'll give them a try and see which one I like the best.
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What was the cheese smoke recipe?
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As a man thinketh in his heart so he is
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03-12-2020, 03:54 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Original (From Family in Bavaria):
Bratwurst Recipe
4 lbs. 80% lean pork shoulder (Boston butt)
1 lb veal or beef
2 tablespoons kosher salt
1 tablespoon ground nutmeg
2 teaspoons ground mace
1 teaspoon ground ginger
1 cup cold milk
2 whole eggs, beaten
1 cup non-fat dry milk powder (as a binder)
1. Trim the pork and beef, cut it all into 1 inch cubes, and grind it twice through the fine plate of your sausage grinder.
2. Combine the spices in a 1 quart container and mix with the 1 cup of cold milk and the beaten eggs.
3. Pour the spice, milk, and egg combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
4. Add the milk powder to the mixture and combine it all thoroughly with your hands. At this point you can pass the finished sausage mixture once more through the meat grinder if you so choose.
Once the sausage is fully mixed, stuff it right away into 32-35 mm hog or collagen casings and refrigerate or freeze immediately.
Bastardized for deer by me:
Brats
10 Pounds of FINE ground Deer
15 Pounds of FINE ground Pork
6 Tablespoons Kosher Salt
5 Tablespoons ground Nutmeg
9 Teaspoons ground Mace
6 Teaspoons ground Ginger
5 Cups Milk
9 Eggs - beaten
3 Cups non-fat Dry Milk Powder
Mix finely ground meat in large tub.
Combine Spices in container and then mix with 5 cups COLD Milk and beaten Eggs.
Pour spice, milk and egg combination into ground meat and mix THOROUGHLY.
Add Milk Powder to the mixture and combine Thoroughly.
Stuff into 32-35mm hog casings and refrigerate or freeze Immediately.
Cheers,
Nog
PS:
SMOKIES (super dogs)
10 LBS 20 LBS
1/4 CUP GARLIC 1/2 CUP
(Thru grinder)
3/4 CUP PROMINE 1 1/2 CUP
1/4 CUP SALT 1/2 CUP
1 TBSP BLACK PEPPER 2 TBSP
1 TBSP SUGAR 2 TBSP
1 TBSP SAGE 2 TBSP
1 TSP CELERY SALT 2 TSP
1 TBSP NITRO 2 TBSP
VARIATIONS: (high heat cheese)
For Cheese smokies add 1 cup cheese per 10 lbs
For Jalepeno cheese smokies add per 10 lbs
1/2 cup jalepenos (fine diced) and 1 cup of cheese
1 tbsp cayanne pepper
Cheers
Last edited by IronNoggin; 03-12-2020 at 04:00 PM.
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03-12-2020, 04:01 PM
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Join Date: Sep 2008
Location: NW Calgary
Posts: 2,785
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Well I know what I am doing if quarantined for 14 days!
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03-12-2020, 04:36 PM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,390
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Looks interesting NOG
What is PROMINE and nitro?
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03-12-2020, 05:10 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Quote:
Originally Posted by bat119
Looks interesting NOG
What is PROMINE and nitro?
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Promine is a substitute for milk powder - soy based. Most supply stores have or can find.
Sub Prague Powder # 2 for Nitro (Cure).
Cheers,
Nog
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