Bratwurst Seasoning Profile Matching Trader Joe's German Brats
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Today I made a 1 Kg. test batch of the traditional white brats.
I was pretty happy with the way they turned out. The pork was frozen during the first pass through the 3/8 plate and then finished through 3/16 plate. The ground meat went back in the freezer for an hour before chopping.
When grinding and chopping I had all the equipment in the freezer ahead of time and I think it help with the fine emulsion I was after.
The spice formula was pretty close to where I want it, but I may tweak it with some additional pepper and aromatic spices.
I used all pork butt and would would be interested to try the traditional veal addition if the opportunity comes up.
I stuffed them in hog casings which were probably a little larger diameter than what I was after, but they are what I had on hand.
Will be doing this again in the future.
Also, I was able to try out my recent birthday present from my daughter and son-in-law, an Anova sous vide. I used it to poach the sausages right after stuffing.
processhead did you post a recipe for the brats? if so i missed it. Thanks
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processhead Paul, which recipe and what tweaks are you thinking of?
glen said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
processhead Paul, which recipe and what tweaks are you thinking of?
glen JoeB Towards the top of the thread I posted two very similar recipes labeled recipe 1 and recipe 2 that I got from a web site that I have mentioned on here before.
I used the second recipe but omitted the ground caraway and lemon zest since I did not have those ingredients.
I am going to do another tasting tonight and will edit this post with my comments on future adjustments to the spice formula.
Paul
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glen said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
processhead Paul, which recipe and what tweaks are you thinking of?
glen JoeB Towards the top of the thread I posted two very similar recipes labeled recipe 1 and recipe 2 that I got from a web site that I have mentioned on here before.
I used the second recipe but omitted the ground caraway and lemon zest since I did not have those ingredients.
I am going to do another tasting tonight and will edit this post with my comments on future adjustments to the spice formula.
processhead thanks Paul. Can’t pop for the veal so I use 50% chuckroll. Darker but great taste. How long and what temp did you poach? The grease flowing thru your SV. Ok? I’m working on Vacpac next 100 sausage batch in x10 bags for freezer stock. Haven’t done it yet. Your thoughts??
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processhead thanks Paul. Can’t pop for the veal so I use 50% chuckroll. Darker but great taste. How long and what temp did you poach? The grease flowing thru your SV. Ok? I’m working on Vacpac next 100 sausage batch in x10 bags for freezer stock. Haven’t done it yet. Your thoughts??
JoeB said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
processhead thanks Paul. Can’t pop for the veal so I use 50% chuckroll. Darker but great taste. How long and what temp did you poach? The grease flowing thru your SV. Ok? I’m working on Vacpac next 100 sausage batch in x10 bags for freezer stock. Haven’t done it yet. Your thoughts??
JoeB I poached them for 20 minutes at 170 deg. F.
The grease in the cook pot water was minimal but after I finished the brats, I heated fresh water to 150 and added dish detergent, circulating for 20 minutes. Then I repeated for 10 minutes with hot rinse water. -
JoeB said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
processhead thanks Paul. Can’t pop for the veal so I use 50% chuckroll. Darker but great taste. How long and what temp did you poach? The grease flowing thru your SV. Ok? I’m working on Vacpac next 100 sausage batch in x10 bags for freezer stock. Haven’t done it yet. Your thoughts??
JoeB I poached them for 20 minutes at 170 deg. F.
The grease in the cook pot water was minimal but after I finished the brats, I heated fresh water to 150 and added dish detergent, circulating for 20 minutes. Then I repeated for 10 minutes with hot rinse water.processhead that’s a lot of extra steps. Did you think about vac bag and no cleanup? Your thoughts. I did 2 bags of 10 @ 140* for 3 hrs then grilled. Texture was good. And grilled for looks. No cleanup
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processhead that’s a lot of extra steps. Did you think about vac bag and no cleanup? Your thoughts. I did 2 bags of 10 @ 140* for 3 hrs then grilled. Texture was good. And grilled for looks. No cleanup
JoeB said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
processhead that’s a lot of extra steps. Did you think about vac bag and no cleanup? Your thoughts. I did 2 bags of 10 @ 140* for 3 hrs then grilled. Texture was good. And grilled for looks. No cleanup
To be honest, I didn’t think of it. My first dance with SV and this sausage style so I was…distracted?
Good idea, though. I may be looking at that next time around. -
very good looking
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Bob Stehlik said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
processhead Looking real good! I’d bet they will be good with some good Dusseldorf Mustard on a dark rye or pumpernickel. I think I just made my mouth water!
There should be a cold beer in that list somewhere too!
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processhead I’d be happy to get an exact recipe and texture of Johnsonville, I have failed miserably
twilliams i was off line for a few weeks during these posts so i missed out. I broke the code a long time ago by reading the ingredients labels. The same book that has the Brat recipe gives min-max spices and predominates for sausage… I’m thinking 212-213p (could be wrong) The “and natural flavorings” are usually celery seeds and a few other gotcha’s like extract of paprika… And yes cure#1, and msg. The texture is all in the grind, fat, binder (i use egg whites), and the cook. Also the history and source for this book’s recipes are a great read. Although the book, and site has 100’s of recipes, the real value is explaining how to make sausage and evaluate a recipe with the norms and predominates for that region. That’s the key to great sausage. . . . and sausage maker… As you remembered it to be, that’s the way it should taste. 70yrs+ sausage making and taught by some of the best (and worst) I lived not far from Rytek Kutas and befriended him long before he became known as the “Sausage Maker” BTY the link used for the brat recipes is not his book but i consider it the best ref. Cheers
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glen said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
processhead Paul, which recipe and what tweaks are you thinking of?
glen JoeB Towards the top of the thread I posted two very similar recipes labeled recipe 1 and recipe 2 that I got from a web site that I have mentioned on here before.
I used the second recipe but omitted the ground caraway and lemon zest since I did not have those ingredients.
I am going to do another tasting tonight and will edit this post with my comments on future adjustments to the spice formula.
processhead as mentioned earlier the recipe I use is very similar to yours and the flavor does indeed change after the brats sit for a couple days.
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they look good
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JoeB said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
processhead that’s a lot of extra steps. Did you think about vac bag and no cleanup? Your thoughts. I did 2 bags of 10 @ 140* for 3 hrs then grilled. Texture was good. And grilled for looks. No cleanup
To be honest, I didn’t think of it. My first dance with SV and this sausage style so I was…distracted?
Good idea, though. I may be looking at that next time around.processhead those look great
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twilliams i was off line for a few weeks during these posts so i missed out. I broke the code a long time ago by reading the ingredients labels. The same book that has the Brat recipe gives min-max spices and predominates for sausage… I’m thinking 212-213p (could be wrong) The “and natural flavorings” are usually celery seeds and a few other gotcha’s like extract of paprika… And yes cure#1, and msg. The texture is all in the grind, fat, binder (i use egg whites), and the cook. Also the history and source for this book’s recipes are a great read. Although the book, and site has 100’s of recipes, the real value is explaining how to make sausage and evaluate a recipe with the norms and predominates for that region. That’s the key to great sausage. . . . and sausage maker… As you remembered it to be, that’s the way it should taste. 70yrs+ sausage making and taught by some of the best (and worst) I lived not far from Rytek Kutas and befriended him long before he became known as the “Sausage Maker” BTY the link used for the brat recipes is not his book but i consider it the best ref. Cheers
JoeB That was the first book I bought when I started expanding out in sausage making, still a go to reference for me. Recently bought the one Jonathan references a lot, it is also a very good book for ideas.
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JoeB That was the first book I bought when I started expanding out in sausage making, still a go to reference for me. Recently bought the one Jonathan references a lot, it is also a very good book for ideas.
bocephus what book was that?
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cdavis Home Production of Quality Meats and Sausages by Stanley and Adam Marianski.
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Had some for lunch today. Wife is a fan of these. Need to get some more on the schedule.
Paul
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Had some for lunch today. Wife is a fan of these. Need to get some more on the schedule.
processhead they look awesome. Bet they’re as good as they look
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processhead they look awesome. Bet they’re as good as they look
.cdavis said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
processhead they look awesome. Bet they’re as good as they look
.I am very happy with them. Great flavor, juicy, and good snap. The fact that they are uncured gives them a very un-hotdog like flavor which is correct for these.
Of course like any uncured product, you need to either eat them or freeze them since shelf life is limited.Paul
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cdavis said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
processhead they look awesome. Bet they’re as good as they look
.I am very happy with them. Great flavor, juicy, and good snap. The fact that they are uncured gives them a very un-hotdog like flavor which is correct for these.
Of course like any uncured product, you need to either eat them or freeze them since shelf life is limited.processhead Can’t beat that.
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