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Home-made Fresh Bratwurst

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Post Wed Oct 17, 2012 9:31 am
Griffin well done
well done

Posts: 3305
Location: Dallas, Texas

Mrs. G and I actually made these up a few weeks ago, but by the time we were done, we didn't feel like cooking any of them up, let alone eating any sausage. We stuffed about 12 pounds of sausage that day, 6 lbs of brats and 6 lbs of Russian Sausage. Let me tell you, a dedicated sausage stuffer is on my Christmas list now, possibly a Dakota.

Started off by grinding up our pork butt
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Mixed in our seasonings
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Stuffed the casings
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We first got to try it down at the river this weekend. On the Mini Egg at 350F with some apple wood chips for smoke.
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Amost done
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Finished
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Look at all that juice!
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We were very pleased with our first attempt at Bratwurst. They had a great flavor, were nice and juicy and had a good snap from the hogs casing. They weren't exactly like a Johnsonville (that's not what we were aiming for), but more like the ones we got in Germany in August. They had a finer texture (due to the grinder attachement we used) and a richer flavor due to the eggs and milk. Good stuff for sure.

The recipe can be found HERE if you are interested plus more pics and the rest of the story.

Post Wed Oct 17, 2012 11:38 am
tex_toby well done
well done

Posts: 1768
Location: Sherman, Texas

Looks great, Griffin! A dedicated stuffer really does make life easier.
20" x 40" Party Gator Pit
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Post Wed Oct 17, 2012 1:33 pm
Trollby well done
well done

Posts: 1244
Location: MadCity, WI

Looks great!

I'll expect my X-mas sample package in the mail :lol: 8)

Post Wed Oct 17, 2012 8:38 pm
jsperk well done
well done

Posts: 945
Location: Pittsburgh PA
Looking real good Griffin. Been a while since I busted out my Dakotah stuffer. I have to go check out your recipe.
Thanks
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Post Wed Oct 17, 2012 10:44 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Can't wait to eat in your restaurant! Bravo, sir!!! :D
Large BGE
CG Duo with SFB

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Post Thu Oct 18, 2012 8:25 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7114
Location: Stoughton, WI
Nice job! I was curious about the milk and eggs and did some checking, and it looks like they're popular ingredients in bockwurst.

Post Thu Oct 18, 2012 9:39 am
Griffin well done
well done

Posts: 3305
Location: Dallas, Texas

Thanks guys. Yeah, I guess the ingredients are kind of similar to bockwurst (and weiswurst), but it really didn't taste like either of those. (both of which I ate in Germany back in August). It tasted like bratwurst, just a richer, fuller flavor.


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