Here is the one I make on a regular basis.
5lb pork butt
5 tsp salt
5 tsp sugar
1 Tbsp coriander
1 Tbsp sage
1 tsp paprika
2 tsp dried rosemary
1 Tbsp dry mustard
1 tsp black pepper
1 tsp nutmeg
1 tsp cayenne
1 cup ice water
Grind the pork through a coarse plate. Mix the spices into the ice water & mix everything thoroughly with the ground pork. Stuff into hog casings.
Sounds good. Will try tomorrow.
I'm getting the meat grinder out this weekend anyway... perhaps i'll have to try this one too.
Mmmmmmm sausage!
There is more than one way to take this. ...
that said, I agree, I'm going to have to try out this recipe.
Here is the one I make on a regular basis.
5lb pork butt
5 tsp salt
5 tsp sugar
1 Tbsp coriander
1 Tbsp sage
1 tsp paprika
2 tsp dried rosemary
1 Tbsp dry mustard
1 tsp black pepper
1 tsp nutmeg
1 tsp cayenne
1 cup ice water
Grind the pork through a coarse plate. Mix the spices into the ice water & mix everything thoroughly with the ground pork. Stuff into hog casings.
I like a combo brat, beef and pork.
10 pounds brisket
10 pounds pork butt
I cut the fat and grind it fine, the lean gets a coarse grind
2 oz salt
pepper to taste
1 whole nutmeg, finely ground
Dissolve the spices in one bottle of Guinness or low hopped brown ale, add to meat and stir until well mixed. Stuff into hog casings let dry on racks in fridge overnight.
I've made (with my crew) about 800 pounds of this over the past 10 years for our Oktoberfest.
I've also substituted chicken thigh meat for the pork, but you need to add beef or duck fat to make it taste good. I shoot for 30-35% fat for my brats.
Made a couple tweaks: subd mace for the nutmeg, backed off the sage & rosemary & cayenne, added some dry milk powder. Links look fantastic. Will cook tomorrow and post results.
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