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Bratwurst Recipe 25lbs (Fresh) Bratwurst is made with high quality meat cuts so that the trimmings are in good microbiological and chemical condition. Typical Bratwurst is made from veal and pork. However, an all-pork Bratwurst is common.
Suggested meats include:
1. Boneless Veal 5.0 lb, Pork Shoulder 12.5 lb & Pork Trimmings 7.5 lb
2. Pork Trimmings 12.5 lb & Pork Shoulder 12.5 lb
Processing:
1. Grind the meat through a breaker plate (chili plate)
2. Add Zach's Bratwurst Sausage Seasoning to the meat mixture and mix together for 5 to 10 minutes.
Optional: For authentic Bratwurst add 3 pints of milk and 3 whole eggs and mix well into the meat.
3. Regrind the meat through a 3/8" plate and stuff into an appropriate sausage casing (Hog or Collagen).
4. Allow sausages to chill completely before selling or storing. Bratwurst 50 lbs (Smoked) Bratwurst is made with high quality meat cuts so that the trimmings are in good microbiological and chemical condition. Typical Bratwurst is made from veal and pork. However, an all-pork Bratwurst is common.
Suggested meats include:
1. Boneless Veal 10 lb, Pork Shoulder 25 lb & Pork Trimmings 15 lb
2. Pork Trimmings 25 lb & Pork Shoulder 25 lb
Processing:
1. Grind the meat through a breaker plate (chili plate).
2. Add Bratwurst Sausage Seasoning and sausage cure (2 oz) to the meat mixture and mix together for 5 to 10 minutes.
3. Mix 1.5 lb of sausage binder with 2 quarts of milk (or water) and allow to soak.
4. Add 18 whole eggs to the meat mixture and then add the sausage binder mix and mix well into the meat.
5. Regrind the meat through a 3/8" plate and stuff into an appropriate sausage casing (Hog or Collagen).
6. Allow sausages to air-dry for several hours before smoking.
Smoking Process:
1. Place the Bratwurst in a preheated (130°F) smoker for 1 hour with dampers open, or until the casings are dry.
2. Close the dampers to 1/4 open, apply light smoke, and gradually increase the smoke house temperature to 165°F and hold until the internal sausage temperature of 155°F is reached.
3. Remove from the smoke house and shower the sausage to reduce the temperature of the sausage to 100°F.
4. Hold at room temperature for 2 hours before refrigerating.
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