How To Make Bratwurst | Recipe

[kansas63]

Austin Hi Austin so after I stuff the brats I can freeze them before I cook them on the grill correct and making brats doesn’t require cure correct

[Austin]

kansas63 that is correct.

[kansas63]

Austin thanks

[kansas63]

quick question when making hot links in 5lb batches how much water needs added to the seasoning it says 16oz to 25lbs of meat so do I just divide 5 into 16 comes up with 3.2 oz of water is this correct

[PapaSop]

kansas63
Yep, that simple. I’ll typically use 1oz per lb but that will vary if using some type of additive.

[kansas63]

PapaSop ok thanks

[mbroos]

Austin - you indicate we do not want protein extraction when making brats. Can you explain why? I am making deer brats (70/30 pork) and thought protein extraction would allow better binding and moisture retention. Thanks for your thoughts.

[Tex_77]

mbroos it basically comes down to the texture of the final product.

[Marcus 2]

Hello folks, I made 20 lbs of fresh bratwurst and used only pork butts, 1/2 lb of beef back fat for flavor, 10% hi temp cheese, jalapeno flakes and some fresh diced serrano peppers for more heat and no cure. Stuffed them into hog casings and set them in the freezer. Today I grilled some sausages and I could see juices run out of the casings before they were done. At the last moment I brought out the temp probe, and it was a hair over 180, and I think its supposed to be 155-165 degrees when done. I sliced open the sausages and noticed that almost all the cheese are gone, just pockets where the cheese was before cooking. What did I do wrong?
I assume overcooking it ran all the cheese out with the juices??

[Tex_77]

Marcus 2 i think your assumptions are probably correct.