redde2brew
Well-Known Member
I recently found an brat recipe that had as an ingredient your choice of hops. Well I was all over this, my favorite hop for aroma and flavor is hallertauer. With it being low in IBUs I figured it was a good choice for my first try at this recipe. So Friday night before the Superbowl we had our pre-party that include making the sausage. So, after a few taste test, we made 15 pounds. I was hoping to save 5pd for freezing, needless to say that didn't happen. Sunday by half time no brats in the house. My house beer is a Northern German Alt which is dry hopped with you guess it hallertauer it went well also.
My verison of Beer magizine's recipe Jan/Feb 2011 issue #17
This is for a 5 pound batch:
5-6 pd Pork Shoulder
1.25 tsp garlic power
7 tsp kosher salt
1.5 Tbs ground dry sage
1.5 tsp dried thyme
1.5 Tbs black pepper
3 tsp smoked paprika
1.5 tsp chinese five spice (if you can't find don't sweat it)
1.5 Tbs Hallertuater hops pellets ground(this could be the tricky part using other hops you
you may need less or more cause of the IBUs)
1 cup of beer
Grind meat, mix all the other ingrediants together, and add to meat mix well, cool and stuff. Remember gas is something you pass, cook with charcoal.
My verison of Beer magizine's recipe Jan/Feb 2011 issue #17
This is for a 5 pound batch:
5-6 pd Pork Shoulder
1.25 tsp garlic power
7 tsp kosher salt
1.5 Tbs ground dry sage
1.5 tsp dried thyme
1.5 Tbs black pepper
3 tsp smoked paprika
1.5 tsp chinese five spice (if you can't find don't sweat it)
1.5 Tbs Hallertuater hops pellets ground(this could be the tricky part using other hops you
you may need less or more cause of the IBUs)
1 cup of beer
Grind meat, mix all the other ingrediants together, and add to meat mix well, cool and stuff. Remember gas is something you pass, cook with charcoal.