Bratwurst Seasoning Profile Matching Trader Joe's German Brats
-
So earlier I had mentioned tweaking the seasonings to up the amounts of some of the aromatic spices in the white brat seasoning. The test batch was good but I thought the seasonings were a little understated.
After reviewing the recipe again I noticed that the meat block called for 920 grams of pork and not 1 kg. I put a full 1000 grams of pork in the batch so I am thinking that may account for the discrepancy. Apparently in the recipe they include the egg as part of the meat block.
Meats Metric US
Semi-fat pork* 920 g 2.0 lb
Whole egg 70 g 1 egg
Milk 10 ml 1 Tbsp -
JoeB I got your template, but couldn’t get it to work. I loved the format you had. Think I’ll work with it some more, likely operator error.
Chef Have fun with it. It will work for sure. Joe B knows the “how to indicate the correct numbers in the top of the form”. Once you figure it out, it’s pretty much vert versatile. Good luck.
-
If any of you have an android smart phone, the calculator app has a measurements converter that works really well, and is simple to use.
My guess is apple phone probably has something similar.
The app will convert any units of weight, length, temp, back and forth in any direction. I find myself using it more and more and leaving the printed charts alone.
processhead I use this one alot for first time recipes. Keep a notebook worth each batch recorded so only convert one time.
-
I use Excel to catalog a lot of my recipes. I keep the base recipe for a small 1 kg batch in the left hand column. The yellow box is the batch multiplier (x4 at the moment). I can easily rescale the batch size in the right hand column by just changing the multiplier.
Paul
-
great idea, thanks for the tips
-
I use Excel to catalog a lot of my recipes. I keep the base recipe for a small 1 kg batch in the left hand column. The yellow box is the batch multiplier (x4 at the moment). I can easily rescale the batch size in the right hand column by just changing the multiplier.
processhead Never used the “egg” in a bratwurst recipe. Sounds like it’s time. Thanks
-
I use Excel to catalog a lot of my recipes. I keep the base recipe for a small 1 kg batch in the left hand column. The yellow box is the batch multiplier (x4 at the moment). I can easily rescale the batch size in the right hand column by just changing the multiplier.
processhead have a chefs program that will break down any quantities and generate a cook card for the kitchen help. Pretty neat. It will scale up or down metric or imperial volumes or weight. zbigjeff tuned it up with drop down boxes. My understanding is the egg white is the is the catalyst for protein bonding. The yolk cancels that chemical reaction. Most German sausage recipes call for egg whites. Just interested in your thoughts ??
-
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
-
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.
-
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.
-
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.
-
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
-
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
-
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
-
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
-
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).
-
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.”
-
it has it all and is a good read
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
