Go Back   Alberta Outdoorsmen Forum > Main Category > General Discussion

Reply
 
Thread Tools Display Modes
  #1  
Old 03-20-2018, 12:02 PM
El Carnicero El Carnicero is offline
 
Join Date: Nov 2015
Posts: 411
Default 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.
Reply With Quote
  #2  
Old 03-20-2018, 12:37 PM
Arty Arty is offline
 
Join Date: Jul 2012
Location: one Fort or another
Posts: 768
Default

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.
Reply With Quote
  #3  
Old 03-20-2018, 06:46 PM
gatesniffer gatesniffer is offline
 
Join Date: Sep 2010
Location: wetaskiwin
Posts: 128
Default Sausage

Check out Wedliny Domowe. Tremendously informative and tons of recipes
__________________
Its not frost bite, its ice tan...
Reply With Quote
  #4  
Old 03-20-2018, 07:28 PM
eagleflyfisher eagleflyfisher is offline
 
Join Date: Jul 2015
Posts: 289
Default

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
Reply With Quote
  #5  
Old 03-20-2018, 08:53 PM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Posts: 8,491
Default

Not for everyone but I like a nice pine cone smoked Coburger
__________________
You're only as good as your last haircut
Reply With Quote
  #6  
Old 03-20-2018, 09:49 PM
anthony5 anthony5 is offline
 
Join Date: Oct 2011
Location: Vulcan
Posts: 780
Default Bratwurst

Quote:
Originally Posted by omega50 View Post
Not for everyone but I like a nice pine cone smoked Coburger
And this relates to Bratwurst how?
__________________
Not that old,but been around a long time
Reply With Quote
  #7  
Old 03-21-2018, 09:00 AM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Posts: 8,491
Default

Quote:
Originally Posted by anthony5 View Post
And this relates to Bratwurst how?
Coburger is a variety of Bratwurst. That is how it relates to Bratwurst
__________________
You're only as good as your last haircut

Last edited by omega50; 03-21-2018 at 09:12 AM.
Reply With Quote
  #8  
Old 03-21-2018, 09:03 AM
ghostguy6's Avatar
ghostguy6 ghostguy6 is offline
 
Join Date: Apr 2009
Location: edmonton
Posts: 3,116
Default

Take your pick:
https://www.smokingmeatforums.com/se...st&o=relevance
__________________
" 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."
Reply With Quote
  #9  
Old 03-21-2018, 09:55 AM
bat119's Avatar
bat119 bat119 is offline
 
Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,343
Default

Quote:
Originally Posted by omega50 View Post
Coburger is a variety of Bratwurst. That is how it relates to Bratwurst
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).
Reply With Quote
  #10  
Old 03-21-2018, 01:48 PM
anthony5 anthony5 is offline
 
Join Date: Oct 2011
Location: Vulcan
Posts: 780
Default Bratwurst

Quote:
Originally Posted by omega50 View Post
Coburger is a variety of Bratwurst. That is how it relates to Bratwurst
:
Thank you, learned something new today
__________________
Not that old,but been around a long time
Reply With Quote
  #11  
Old 02-15-2020, 07:48 PM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Posts: 8,491
Default

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
__________________
You're only as good as your last haircut

Last edited by omega50; 02-15-2020 at 08:05 PM.
Reply With Quote
  #12  
Old 03-11-2020, 03:07 PM
Backwoods Bill Backwoods Bill is offline
 
Join Date: Jan 2012
Location: Morinville
Posts: 20
Default

Thanks for sharing!!!
Reply With Quote
  #13  
Old 03-11-2020, 06:20 PM
calgarychef calgarychef is offline
 
Join Date: Jul 2007
Posts: 6,667
Default

Quote:
Originally Posted by omega50 View Post
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

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?
Reply With Quote
  #14  
Old 03-11-2020, 06:39 PM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Posts: 8,491
Default

Quote:
Originally Posted by calgarychef View Post
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?
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.
__________________
You're only as good as your last haircut
Reply With Quote
  #15  
Old 03-12-2020, 12:21 PM
El Carnicero El Carnicero is offline
 
Join Date: Nov 2015
Posts: 411
Default

Quote:
Originally Posted by calgarychef View Post
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?
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.
Reply With Quote
  #16  
Old 03-12-2020, 12:35 PM
amosfella amosfella is offline
 
Join Date: May 2013
Posts: 3,221
Default

https://www.youtube.com/watch?v=MH0bxUcr_Hk
Reply With Quote
  #17  
Old 03-12-2020, 12:37 PM
ganderblaster ganderblaster is offline
 
Join Date: Jan 2010
Location: WMU 226
Posts: 2,198
Default

Quote:
Originally Posted by El Carnicero View Post
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.
What was the cheese smoke recipe?
__________________
As a man thinketh in his heart so he is
Reply With Quote
  #18  
Old 03-12-2020, 03:54 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Arrow

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.
Reply With Quote
  #19  
Old 03-12-2020, 04:01 PM
AndrewM AndrewM is offline
 
Join Date: Sep 2008
Location: NW Calgary
Posts: 2,785
Default

Well I know what I am doing if quarantined for 14 days!
Reply With Quote
  #20  
Old 03-12-2020, 04:36 PM
bat119's Avatar
bat119 bat119 is offline
 
Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,343
Default

Looks interesting NOG

What is PROMINE and nitro?
Reply With Quote
  #21  
Old 03-12-2020, 05:10 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Arrow

Quote:
Originally Posted by bat119 View Post
Looks interesting NOG

What is PROMINE and nitro?
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
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -6. The time now is 07:25 PM.


Powered by vBulletin® Version 3.8.5
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.