<![CDATA[Brats and Sweet Italian Sausage]]>You guys helped me so much with Snack Sticks want to pick your brains on Brats and Sweet Italian Sausage, got 20 lbs pork buts and am ready to order spices and casings and I want your professional opinions on natural or edible collagen casings, straight pork butts or a mix of moose and pork and what brand seasonings??

Thanks
Dave

]]>https://waltonsdev.nodebb.com/topic/2147/brats-and-sweet-italian-sausageRSS for NodeFri, 11 Sep 2026 01:43:28 GMTWed, 26 Feb 2020 17:52:48 GMT60<![CDATA[Reply to Brats and Sweet Italian Sausage on Mon, 02 Mar 2020 00:03:06 GMT]]>akdave we only use pre tubed natural casings as well so much easier than looking for the end…the little bit more money they are is definitely worth it IMO
Made pizza brats pretty good probably better with cheese, ranch brats, blue ribbon,

]]>https://waltonsdev.nodebb.com/post/14138https://waltonsdev.nodebb.com/post/14138Mon, 02 Mar 2020 00:03:06 GMT<![CDATA[Reply to Brats and Sweet Italian Sausage on Thu, 27 Feb 2020 16:47:05 GMT]]>@s-a-m The pre-tubed for lamb casings is a must IMO. Those can be a serious pain otherwise.

]]>https://waltonsdev.nodebb.com/post/14006https://waltonsdev.nodebb.com/post/14006Thu, 27 Feb 2020 16:47:05 GMT<![CDATA[Reply to Brats and Sweet Italian Sausage on Thu, 27 Feb 2020 13:09:54 GMT]]>Had some natural casings came in a tub, had no problems with them, had them packed in salt also.
Natural lamb I like the pretubed! As they are thinner.

]]>https://waltonsdev.nodebb.com/post/13988https://waltonsdev.nodebb.com/post/13988Thu, 27 Feb 2020 13:09:54 GMT<![CDATA[Reply to Brats and Sweet Italian Sausage on Wed, 26 Feb 2020 23:12:39 GMT]]>Upvoting on tubed natural casings. IMO natural casings are the best! Nice snap and just looks traditional.

]]>https://waltonsdev.nodebb.com/post/13978https://waltonsdev.nodebb.com/post/13978Wed, 26 Feb 2020 23:12:39 GMT<![CDATA[Reply to Brats and Sweet Italian Sausage on Wed, 26 Feb 2020 21:04:14 GMT]]>akdave Obviously I will hold back on what brands cause there is no way I am not biased but I WILL say that Excalibur doesn’t make two lines, what you get to buy is the same thing that they provide to processing plants. As for mix vs pork butts that’s just gonna be your preference but if you do a mix add some extra pork fat so it stays in the 70/30 ratio area. Tubed Hog casings for bratwurst is the best in my mind but if you don’t want to pay the extra for the tubed variety then I’d say the collagen are just so much easier than the regular hog casings!

]]>https://waltonsdev.nodebb.com/post/13963https://waltonsdev.nodebb.com/post/13963Wed, 26 Feb 2020 21:04:14 GMT<![CDATA[Reply to Brats and Sweet Italian Sausage on Wed, 26 Feb 2020 19:38:07 GMT]]>When I made brats last week for the first time I used 32mm fresh collagen casings, and they worked great. We also used straight pork butts with no other meat added. What flavor of brats are you looking for? I can tell you Hatch is really good if you like a little heat. The beer brat and German sausage are also both really good.

]]>https://waltonsdev.nodebb.com/post/13955https://waltonsdev.nodebb.com/post/13955Wed, 26 Feb 2020 19:38:07 GMT<![CDATA[Reply to Brats and Sweet Italian Sausage on Wed, 26 Feb 2020 18:17:05 GMT]]>akdave These days I only use the pre-tubed natural casings…so much easier. If you have the option of moose I say go for it! Not many people around here have that luxury. I make my Italian from scratch and haven’t tried the Excalibur stuff yet but I’m sure they are great!

]]>https://waltonsdev.nodebb.com/post/13953https://waltonsdev.nodebb.com/post/13953Wed, 26 Feb 2020 18:17:05 GMT