Originally Posted by corkybstewart
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.