How To Make Homemade Sausage & Brats - Recipe
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@Joe Hell Are you talking about using red wine vinegar or wine and vinegar? I just received my order of Chorizo Sausage Seasoning and was thinking of using red wine vinegar.
Jonathon I am also interested in extra plates and knives available for the #12 750 watt grinder.
jehatha Usually it’s one or the other but there is a recent recipe I used (Greek Thessaly by Hank Shaw) that called for both. Distilled vinegar will be a bit stronger than the red wine vinegar so you may lose a little of the ‘tang’ but I would think that using red wine vinegar would be just fine.
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craigrice Yes, we will have them shortly, just got them on order, they are sold by the set, so you get a medium and a coarse each time you purchase for some reason.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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craigrice Yes, we will have them shortly, just got them on order, they are sold by the set, so you get a medium and a coarse each time you purchase for some reason.
Jonathon that will be fine as I like to have things on hand ahead of time then when I use my last I replenish and never go with out
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FOR CURING MEAT:
1/8 tsp. (1.2g) per Pound of Meat
OR
One Packet (18g) per 15 Pounds of Meat -
bvandeveire Not sure what packet you are referring to but the surepackets that we provide at 1 oz and cures 25 lb of meat. Now, 18g for 15 lb would be close but not for the ones we sell. 28.2 oz per gram, divide 28.2/25 and it gives you 1.12 grams per lb of meat, 1.182X15 is 16.92. Is that extra gram going to cause any issues? Not really no, but using a full package for 15 lb is too much.
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Thank you I will re figure. Getting ready to try Onion Garlic brats, of course no cure in them.
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First timer here, I was thinking of smoking the brats instead of doing fresh sausage. If you are wanting to slow smoke the brats is this still a good recipe, will the casing choices be affected, how long is shelf life, is freezing affected, and do they need cure added?
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First timer here, I was thinking of smoking the brats instead of doing fresh sausage. If you are wanting to slow smoke the brats is this still a good recipe, will the casing choices be affected, how long is shelf life, is freezing affected, and do they need cure added?
Kent Lowe You definitely want to add cure if you are looking to do a true “smoked sausage” where you do a slow smoke over a number of hours at low temperatures. If you just want to cook your sausages with some smoke at BBQ pit temperatures (225F or so), then you don’t need cure.
Freezing isn’t really any different. Shelf life is better for smoked sausage than for fresh sausage, but it’s hard to put a number on it as to how much.
For casings, you need a casing that can hold up to being hung (unless you want to smoke your sausage horizontally on a rack). About the only thing that takes off the table, though, are the “fresh” collagen casings.
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How To Make Homemade Sausage, Bratwursts, Italian Sausage or Breakfast Sausage
Learn how to make #homemade #sausage and #bratwursts with Walton's and Meatgistics. Watch the #video, read the guide, and then post your questions or comments below.
What Is Fresh Sausage?
Fresh sausage can include sausages like bratwursts, Italian style sausage, chorizo, breakfast sausage, and other related sausages. They can be packaged into collagen casings, natural hog casings, natural sheep casings, or even in bulk by using meat bags.
Meat Block
25lb 70/30 pork trim (or 25lb untrimmed pork butt)
If using Venison or another lean wild game ad 18 lb of venison and 7 lb of pork or beef fatAdditives
1 package Excalibur Sausage Seasoning
2 to 3 lb High Temperature Cheese (optional)
30mm Fresh Collagen Casings or 32/35mm Natural Hog Casings
16oz (1 pint) Ice Cold Water (optional, to help make stuffing and seasoning dispersion easier)
Process
Grind the meat twice using a 3/16in grinder plate. You may grind once, mix in your seasoning, and then grind a second time, or you can do all your grinding and then proceed to meat mixing.
Meat Mixing
You can choose to either hand mix or use an actual meat mixer. Either method will be completely fine as we are just mixing long enough to get a good dispersion of seasoning, and we don’t want to get a lot of protein extraction (where the meat is sticky) like when making a cured sausage.
Sausage Stuffing
Simply load your sausage stuffer, while avoiding creating any air pockets in the canister, and begin to stuff in the casings or meat bags of your choice, until the casings are full with a smooth exterior. Stuff into as long of ropes as you can, and then cut them to length or twist link once done.
Cooking
If you are cooking these on a grill cook them over medium heat (around 350-375°F) until the internal temperature is 160°
If you are cooking in an oven bake at 350° until internal temperature is 160°
Wrap up
Fresh sausage is one of the quickest and easiest meat snacks to begin making at home. All you need is the seasoning, ground meat, and a sausage stuffer to get started. Over time you can add additional equipment, supplies, and products to make things easier, or expand your process by purchasing a meat grinder to grind your own meat.
Other Notes
Add 1 pint (16oz) of water per 25lb of meat to help make sausage stuffing easier, and to help make mixing easier and quicker for dispersing seasoning evenly throughout the meat mixture.
Watch WaltonsTV: How To Make Fresh Sausage
Shop waltonsinc.com for Bratwurst Seasonings
Shop waltonsinc.com for Sausage Casings
Shop waltonsinc.com for Meat Grinders
Shop waltonsinc.com for Sausage Stuffers
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kansas63 that is correct.
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quick question when making hot links in 5lb batches how much water needs added to the seasoning it says 16oz to 25lbs of meat so do I just divide 5 into 16 comes up with 3.2 oz of water is this correct
kansas63
Yep, that simple. I’ll typically use 1oz per lb but that will vary if using some type of additive. -
kansas63
Yep, that simple. I’ll typically use 1oz per lb but that will vary if using some type of additive. -
Austin - you indicate we do not want protein extraction when making brats. Can you explain why? I am making deer brats (70/30 pork) and thought protein extraction would allow better binding and moisture retention. Thanks for your thoughts.
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Austin - you indicate we do not want protein extraction when making brats. Can you explain why? I am making deer brats (70/30 pork) and thought protein extraction would allow better binding and moisture retention. Thanks for your thoughts.
mbroos it basically comes down to the texture of the final product.
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