|
Bratwurst Sausage Recipe The secret to making great sausage is to use quality meat. Never make sausage out of old or tainted meat. Use quality non-extracted spices. Quick cures and Prague Powders are not recommended by Hi Mountain Jerky. Follow the instructions exactly, not “close.” Don’t ever add your secrets until after you have made at least one batch. However, we’d like to point out that Hi Mountain got to where it is today by listening to how other people make their sausage, especially recipes handed down from early-day pioneers. If you have a secret and it makes our product even better, share it with us if you wish.
Instructions: Fresh German Style Bratwurst Sausage Seasoning makes 2 - 12 pound batches of sausage. (Recipe below can be doubled.) Seasonings are the darker pouches, cure are cream colored. For less than 12 lb batches use 2 tablespoons (1 oz.) of seasoning per 3 lb batch of sausage. For smoked sausage also add 2 tablespoons plus ¼ teaspoon of cure per 3 lb batch of sausage. Meat needed:
10 lbs. 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. Place meat into large mixing bowl
3. Add one 4 oz. pouch of Bratwurst seasoning (no cure needed if not smoking)
4. Mix thoroughly
5. Add ¾ cup ice water and mix again
6. Grind meat through 1/8 inch plate
7. Mix again, stuff into sausage casing, cook immediately or store in freezer. Dewied Natural Casings Follow the instructions on the package. However, you do not need to soak and prepare the entire package if you are making a batch less than 24 pounds. Any casings left over can be frozen and kept for later use. Cooking Instructions: Brats can be grilled, pan-fried or broiled for 20 – 25 minutes. They can also be boiled in beer and then grilled for extra flavor. For Smoked Sausage Follow instructions but add 4.2 oz. pouch of Cure with seasonings. Stuff and follow smoking instructions. Smokehouse:
Smoker temperatures will vary due to type of smoker, location, outdoor temperature, wind, etc. Smoking meat is fun and easy to do. By following these instructions carefully, you will produce great tasting sausages that look and taste great, and are sure to please everyone! Remember: Too much smoke will produce an off taste. If your smoker will not reach the warmer temperature required, leave sausages in the smokehouse until they are dry to the touch. Then turn smoke “on,” smoke to desired color, and finish cooking in your oven (180 – 200°F) until sausages reach an internal temperature of 156°F. Use a Meat Thermometer for an accurate reading. 1. Lay product on screens or hang on racks.
2. 120°F for 30 minutes or 1 hour depending on the size of the product (product needs to be dry to the touch before smoking).
3. 140°F for 1 hour with smoke “ON.”
4. 160°F for 30 minutes with smoke “ON."
5. 180°F until product reaches an internal temperature of 156°F.
*** After smoking Sausage must be refrigerated or frozen. *** Tip: You can change the flavor profile by adding diced onions, diced cheddar cheese, diced jalapeno pepper, and diced fresh garlic cloves, the list is endless. We suggest when making your link sausage you should experiment with the above instructions on a few links at first rather than a full batch.
|
