Prep 4 hrs
Cook 0 mins
This is a recipe for homemade brats, it is very good and you can add your own touch, such as a teaspoon of red pepper flakes, finely diced jalapeno, a teaspoon of sage, etc. If you don't have a sausage stuffer you can form them into patties and fry or grill, they are still good. This does have a little beer in it but so far nobody can taste the beer. Red wine can be substituted for the beer and water. I use a Boston cut pork roast because of the fat content, if you use leaner pork you will want to add pork fat. Also, Veal is used traditionally in brats, but I sometimes sub a lean cut of beef, veal is better though.
- 2 1⁄2 lbs pork (Boston cut or a cut with simular fat content)
- 1 1⁄2 lbs lean beef (93% lean or better yet, veal)
- 4 -5 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons white pepper
- 2 teaspoons marjoram
- 2 teaspoons parsley
- 1 teaspoon nutmeg
- 1 teaspoon celery seed
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground mace
- 1⁄2 teaspoon cardamom
- 4 ounces beer
- 4 ounces water (may use 8 oz red wine instead of beer and water)
- First cube all the meat, toss tegether and grind meat through 3/16 inch plate.
- Mix all the seasoning together, sifting the powders to make sure there are no clumps. Mix well.
- Add the liquid to the dry season mix and use a wisk to mix well.
- Add the liquid mixture to the ground meat and using your hands mix very thoroughly (you may want to use latex gloves, although I don't).
- Chill in the freezer for about an hour, stirring loosely about every 20 minutes.
- Mix again with hands and grind through a 1/4 inch plate.
- At this point I like to make a small patty and pan fry it to taste for changes.
- Stuff into casings.