Bratwurst Seasoning Profile Matching Trader Joe's German Brats
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processhead Never used the “egg” in a bratwurst recipe. Sounds like it’s time. Thanks
zbigjeff most German sausages use egg whites as a binder. Lots of chickens in Germany. Deutschland, Kill a chicken by accident and you will pay for all the eggs it could have laid for 10yrs.
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with putting the meat thru the meat cutter isn’t the texture more like the store purchased braunswieger most that I do is used the fine grind on the 2nd grind with the the seasoning mixed in
fisherman43 it’s all about the way you like it. I do a 2nd 1/8 grind and I’m happy. Bowl cutters are great but tooo expensive for me. Just my thoughts. A good sausage taste the way you remember it to be.
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Along the lines of recipes and measuring: At our house we do a lot of off the cuff cooking with no real measurements. Sometimes we wished we would have been able to replicate a particular dinner and would have benefitted from recording it. One way to get things on record is to measure all the meats and seasonings before and after you have seasoned to what looks appropriate. Then you can record how much of each you used per oz/lb of whatever.
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I agree Joe a recipe is only a guide any good cook or sausage maker knows that you just have to modify it to your taste I totally agree on the price of the bowl cutters when I get rich IMIGHT BUY ONE OF THE $500 ones
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Along the lines of recipes and measuring: At our house we do a lot of off the cuff cooking with no real measurements. Sometimes we wished we would have been able to replicate a particular dinner and would have benefitted from recording it. One way to get things on record is to measure all the meats and seasonings before and after you have seasoned to what looks appropriate. Then you can record how much of each you used per oz/lb of whatever.
Ridley Acres you are spot on. When I do a batch I record all. The success of a good cook or sausage maker is to replicate that cook if I liked the results. Time cooking temps, volume, meat mix, and seasoning records are the best way to do it again (or not if it was bad). Cheers
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I agree Joe a recipe is only a guide any good cook or sausage maker knows that you just have to modify it to your taste I totally agree on the price of the bowl cutters when I get rich IMIGHT BUY ONE OF THE $500 ones
fisherman43 I agree. I look back 50-60yrs. My Dad used his thumb to stuff the meat into the horn to make sausage. Tasted great
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I agree Joe a recipe is only a guide any good cook or sausage maker knows that you just have to modify it to your taste I totally agree on the price of the bowl cutters when I get rich IMIGHT BUY ONE OF THE $500 ones
fisherman43 BTY there are no sausage police. There is no wrong way. Only rules are safety in food prep
. And 20lbs of sausage that tasted not so good is a lot of sausage. 🥲 -
JoeB yah I even have messed up a good tasting batch by getting too much smoke on a batch but still found a way to use it
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JoeB yah I even have messed up a good tasting batch by getting too much smoke on a batch but still found a way to use it
fisherman43 it is what it is. When you eat your mistakes it is lessons learned
. Been there, done that and got the tee shirt -
fisherman43 it is what it is. When you eat your mistakes it is lessons learned
. Been there, done that and got the tee shirtJoeB But, as people have said many times: Your mistakes are better than most that I’ve had in restaurants. With that being said, this community will keep on “trying new ways/methods” continually unless it’s for one of their paid group functions (weddings, outings, etc).
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JoeB said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
bocephus GREAT SAUSAGE RECIPES AND MEAT CURING BOOK BY RYTEK KUTAS is another great book. His Bio and life struggles to be a sausage maker makes a good read. Also how he acquired most of his recipes is a path most of us have followed.
My copy of the book by Rytek Kutas has been read so much that it is starting to fall apart and is full of grease stains.
It is a great reference for sausage and meat processors.
I would recommend that anyone here at Meatgistics pick up a copy and read it, particularly the first part with the processing practices and meat science.
Much of it also contains some very good recipes that are a learning experience as well. You can learn how to formulate your own seasonings from individual spices and ingredients.
processhead bocephus JoeB
My copy of the Kutas book came in the mail today.
Can’t wait to dive in.“A smooth sea never made a skilled sailor.”
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it has it all and is a good read
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processhead bocephus JoeB
My copy of the Kutas book came in the mail today. Can’t wait to dive in.Surg I think you will really like it, there is a lot of great information in it.
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processhead bocephus JoeB
My copy of the Kutas book came in the mail today. Can’t wait to dive in.Surg said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
processhead bocephus JoeB
My copy of the Kutas book came in the mail today. Can’t wait to dive in.The Kutas book probably taught me more about the fundamentals of processing and meat science than maybe any other resource. There are lots of on line resources today, but this one is still a good starting point for anyone wanting to get into meat processing.
I can’t imagine how much time it took to assemble all those diverse sausage and processed meat, poultry, and fish recipes. My only wish is that the recipes contained weights for all ingredients rather than volumes for dry ingredients on the reduced size batches, but is understandable considering the high cost of good scales at the time it was originally written.
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Surg said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
processhead bocephus JoeB
My copy of the Kutas book came in the mail today. Can’t wait to dive in.The Kutas book probably taught me more about the fundamentals of processing and meat science than maybe any other resource. There are lots of on line resources today, but this one is still a good starting point for anyone wanting to get into meat processing.
I can’t imagine how much time it took to assemble all those diverse sausage and processed meat, poultry, and fish recipes. My only wish is that the recipes contained weights for all ingredients rather than volumes for dry ingredients on the reduced size batches, but is understandable considering the high cost of good scales at the time it was originally written.
processhead interesting you would comment on the variety of recipes. Most of his collection was given to him by people that wanted an old favorite sausage. His biography is a good read. Knew him as a family friend in the 50-60’s. Lots of sausage stories. Also gives you a painful look of his failures as a wannabe sausage maker / business owner. He never saw the brick and mortar store “The Sausage Maker” before passing, but was the catalyst and is a family business.
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processhead bocephus JoeB
My copy of the Kutas book came in the mail today. Can’t wait to dive in.Surg It is a wealth of knowledge. I go back to it often and usually learn something new
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processhead good info, thx
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processhead interesting you would comment on the variety of recipes. Most of his collection was given to him by people that wanted an old favorite sausage. His biography is a good read. Knew him as a family friend in the 50-60’s. Lots of sausage stories. Also gives you a painful look of his failures as a wannabe sausage maker / business owner. He never saw the brick and mortar store “The Sausage Maker” before passing, but was the catalyst and is a family business.
JoeB It’s always nice to hear the history behind the business. He sounds like many on this site (aka: telling on themselves). All of those types of people are confident enough to admit their mistakes. I like hanging with those types of people.
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Surg said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:
processhead bocephus JoeB
My copy of the Kutas book came in the mail today. Can’t wait to dive in.The Kutas book probably taught me more about the fundamentals of processing and meat science than maybe any other resource. There are lots of on line resources today, but this one is still a good starting point for anyone wanting to get into meat processing.
I can’t imagine how much time it took to assemble all those diverse sausage and processed meat, poultry, and fish recipes. My only wish is that the recipes contained weights for all ingredients rather than volumes for dry ingredients on the reduced size batches, but is understandable considering the high cost of good scales at the time it was originally written.
processhead I have had that book for a long time and still love pulling it out and reading it and looking at recipes.
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