How To Make Homemade Sausage & Brats - Recipe

[Jonathon]

leafthebeef Yes, there is some argument for still adding it. If it was 100 pork butt I would say that the only real benefit you will notice is a yield enhancement of around 5% but since you are using more venison I would recommend that you do add it. This will help make up for the lack of fat in the venison by holding more moisture in the meat.

I cannot, off the top of my head, think of any product or meat block where I would strongly suggest not using carrot fiber, in fresh sausage I wouldnt recommend you add Sure Gel, Soy Protein as they are going to make it easier to get protein extraction (which you do not want in fresh sausage) but Carrot Fiber doesn’t really do that so you are free to use it!

[Lunkerchaser]

Jonathon I see in your response post on the 4th, that you state sure gel can be used in fresh sausage but is not needed. can you explain why it isn’t needed? thanks

[Jonathon]

Lunkerchaser Yeah, sure gel isn’t recommended in a bratwurst because of its ability in speeding up the protein extraction process, which is something we don’t want in fresh sausage. I realise now that the 4th comment could be misleading so I am going to change it, it isn’t really going to cause any problems but if you are looking for a binder to add to fresh sausage carrot fiber would be better. Thanks!

[Lunkerchaser]

Jonathon that makes sense, thank you !

[melvin]

Hi there, we have had wonderful success with your snack stick recipes, now we are trying to make some brats. On the recipe there are no cooking instructions. My smoker/oven has a temp high of 250. Could you please give me advice on cooking time and temps? Thank you

[Jonathon]

melvin Brats are a fresh product so there doesn’t really need to be a set cooking schedule. You want to cook them much much faster than the smoked sausage as they aren’t cured. If I am doing them in a pan I do it over medium heat in a cast iron or non-stick pan and on a grill I aim for about 350° and turning them a few times.

Recently I have been experimenting with starting them on a raised shelf in my pellet grill and then moving them down to the main grill for the last 5 minutes or so. I like what it does to the overall texture of the sausage but it doesn’t get any Maillard reaction that way. So I’d just say 350° on your grill.

[Jonathon]

Whoops, didn’t see, or comprehend at least, the 250° limit. I’d just set it all the way to 250 and keep an eye on the internal temp. Since it is fresh you don’t really want to start low and increase in stages as that is a terrible environment for bacteria.

[melvin]

Jonathon thank you very much.

[Crawrugger]

Has anyone ever added Giardiniera to their Itl Sausage before? A grocery store near me does and it is fantastic. How would this affect the process? Drain the oil? After using mixer or before? Any insight?

[Joe Hell]

Crawrugger I haven’t heard of that stuff before but I will be making sausages with it very soon now that you brought it up. I will be going scratch made so I will salt the meat prior to first grind then drain the Giardiniera and grind it with the meat and seasoning on the second pass, hold overnight and make a test patty prior to stuffing to make sure the seasoning is spot on.

[Jonathon]

Crawrugger We talked about this somewhere else I think, that is what you put on a muffuletta sandwich I am pretty sure. The issue with adding it into the sausage would be that the vinegar would denature your proteins, I think you would be better off adding it as a topping. However, if you do it please let us know how it turns out as i LOVE muffuletta sandwiches and can imagine it would be awesome as a brat

[Joe Hell]

Jonathon Many Italian recipes call for a vinegar addition as does a proper Chorizo. I’ve been using wine/vinegar in many recipes lately and while it does seem to denature a bit the final outcome is great. I’ll do some experimenting soon and post results. I think I’ll make the Giardiniera from scratch!

[Jonathon]

Joe Hell But also think of the texture of Chorizo, it is supposed to be crumbly and that is partially what the vinegar is doing, breaking down the bonds in the protein.

Make sure you post some pics…actually I don’t have to remind you of that!

[Joe Hell]

Jonathon I’ve been making a variety of Chorizo-y lamb sausages lately with local wine. They are quite tasty!

[craigrice]

Joe Hell as I don’t much about the wine making but from past conversations you do I think that many such recipes that are handed down used homemade wine that will turn into vinegar if left long enough and that would not be wasted and used for cooking, as how this compares to processed vinegar or use in meat I don’t know.

[Jonathon]

Joe Hell Chorizo-y with lamb? I just had some with venison and it was excellent!

[craigrice]

Jonathon later this month I will be placing a second order and will include those then, and on another note I was late to the live stream but I did hear you talk about the Weston grinders are plates and knives available for the #12 750 watt grinder ?

[Joe Hell]

Jonathon We are working on some game meats but for our licensing we can only use USDA but we’ve got a line on interesting stuff!

[jehatha]

@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.

[Joe Hell]

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.