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Old 08-03-2013, 02:08 AM   #11
corkybstewart
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Jun 2011
Carlsbad, NM
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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.

 
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Old 08-03-2013, 02:19 AM   #12
chef273b
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Jul 2013
Posts: 209
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Quote:
Originally Posted by corkybstewart View Post
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.
Nice. I find that chicken thighs, in a whatever sausage, work with pork fat ground in, at about 20%.
And crew is definitely helpful.

 
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Old 08-03-2013, 10:58 PM   #13
chef273b
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Jul 2013
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Quote:
Originally Posted by chef273b View Post

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.
Turned out some bad-assed brats. Neglected to tell my guy to add the ice water (will likely use iced beer), but the flavor was spot-on. Kinda threw all the people that sampled for a loop. The guy from Wisconsin wanted to buy some.
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