<![CDATA[Sourkraut Bratwurst]]>Looking for Sauerkraut Bratwurst

]]>https://waltonsdev.nodebb.com/topic/2566/sourkraut-bratwurstRSS for NodeThu, 10 Sep 2026 22:41:04 GMTSat, 15 Aug 2020 14:54:03 GMT60<![CDATA[Reply to Sourkraut Bratwurst on Wed, 26 Aug 2020 22:06:28 GMT]]>10-45 out of Leola s.d. and kens out of Aberdeen s.d.

]]>https://waltonsdev.nodebb.com/post/21088https://waltonsdev.nodebb.com/post/21088Wed, 26 Aug 2020 22:06:28 GMT<![CDATA[Reply to Sourkraut Bratwurst on Wed, 26 Aug 2020 18:01:15 GMT]]>Elias We own a house in Eureka that we pheasant hunt out of , where if you don’t mind do you get these sausages

]]>https://waltonsdev.nodebb.com/post/21064https://waltonsdev.nodebb.com/post/21064Wed, 26 Aug 2020 18:01:15 GMT<![CDATA[Reply to Sourkraut Bratwurst on Mon, 17 Aug 2020 21:38:45 GMT]]>I have made this recipe one time
Not nearly enough kraut flavor
Next time I will not rinse the kraut, save the kraut juice and make it part of the ice water and then reduce the salt and increase the kraut by at least 25%
Unless I am missing something I don’t know why you rise the kraut and not use the juice (will it act like citric acid and affect the uncooked meat)?

From Recipelion.com
Ingredients
10 lbs. pork butt
3 Tbsp. canning salt
1 Tbsp sugar
2-3 Tbsp chopped garlic, (bottled works fine)
2 Tbsp dried marjoram
2-3 Tbsp course ground black pepper
2 2 lb packages saurkraut rinsed once and pressed dry
1 pint ice water (important to be ice water)
Instructions
Ingredients for 10 pounds. Chill pork butt, grinder, and stuffer. Grind chilled pork butt through a 1/4" or 3/8" plate. Mix all ingredients thoroughly, maintaining approx 34-38 degrees to prevent smearing. Smearing occurs when the fat in the pork gets too warm and turns mushy. Makes for sloppy looking sausage. Stuff into hog casings, twist into 1/4 lb links, and return to cooler (refrigerator) maintaining approx 34 degrees overnight…hang on sticks if possible (to dry casings), hanging not absolutely necessary, but overnight cooling is. Cook fresh Krautwurst by simmering links in a pan of beer or by grilling. Freeze up to 6 months.

]]>https://waltonsdev.nodebb.com/post/20701https://waltonsdev.nodebb.com/post/20701Mon, 17 Aug 2020 21:38:45 GMT<![CDATA[Reply to Sourkraut Bratwurst on Mon, 17 Aug 2020 14:04:23 GMT]]>Elias I assume you are wanting to add it directly to the mix so that it is stuffed within the casing? There is some really good information from NDKoze here https://meatgistics.waltonsinc.com/topic/2098/sauerkraut-sausage/1?_=1597673017854

]]>https://waltonsdev.nodebb.com/post/20670https://waltonsdev.nodebb.com/post/20670Mon, 17 Aug 2020 14:04:23 GMT<![CDATA[Reply to Sourkraut Bratwurst on Sun, 16 Aug 2020 20:29:29 GMT]]>We can buy them in Eureka South Dakota from the Germans and its mixed in with seasoning and meat they are awesome

]]>https://waltonsdev.nodebb.com/post/20627https://waltonsdev.nodebb.com/post/20627Sun, 16 Aug 2020 20:29:29 GMT<![CDATA[Reply to Sourkraut Bratwurst on Sat, 15 Aug 2020 21:19:34 GMT]]>I do a German Brats Sausage and bake it with
Sauerkraut on top.

]]>https://waltonsdev.nodebb.com/post/20613https://waltonsdev.nodebb.com/post/20613Sat, 15 Aug 2020 21:19:34 GMT<![CDATA[Reply to Sourkraut Bratwurst on Sat, 15 Aug 2020 15:02:59 GMT]]>Looking for Sauerkraut Bratwurst recipe

]]>https://waltonsdev.nodebb.com/post/20596https://waltonsdev.nodebb.com/post/20596Sat, 15 Aug 2020 15:02:59 GMT