Bratwurst (Oktoberfest)

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bitter
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Bratwurst (Oktoberfest)

Post by bitter » Thu May 07, 2015 7:52 am

Bratwurst (Oktoberfest)

20 lbs. Pork butts
4 cups milk
6 Tbs. salt
4 tsp. Prague powder #! (Curing salt, this one calls for 1 Tsp per 5 lbs, always follow the directions with this stuff)
1 Tbs. mace
8 tsp. white pepper
1 Tbs. nutmeg
2 tsp. ginger
4 eggs
4 cups powdered milk
4 tsp caraway seed

After meat is ground (2x though 1/4" plate) I mix everything together really well. Then use Virtical stuff to stuff in hog casings.

The brats were then poaches till they reached 148F (Still require cooking) and frozen in packs of 4.

I only made 9 lbs but per-portions exactly as noted here. Very nice. Brats are poached after being made and then

To serve/cook I Like to fry/bown the outside either in a pan (If a pan I add sauerkraut ) You can also poach them in beer, butter too :) I often BBQ them and put on a bun with sauerkraut and home made dijon .. Its important not to cook too much or you can dry them out.

they end up being a white/pink color due to the cure .. yummy!

B
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Last edited by bitter on Thu May 07, 2015 3:04 pm, edited 1 time in total.

Braz
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Re: Bratwurst (Oktoberfest)

Post by Braz » Thu May 07, 2015 12:51 pm

Ooooh yeah! Been trying to convince the wife we need a grinder/stuffer. This might be just the thing to bring her around.

What is Prague powder? That's a new on on me.
Braz

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Re: Bratwurst (Oktoberfest)

Post by Tater » Thu May 07, 2015 12:56 pm

Braz wrote:Ooooh yeah! Been trying to convince the wife we need a grinder/stuffer. This might be just the thing to bring her around.

What is Prague powder? That's a new on on me.
Its the cure . The Sausage maker site use to sell it
I use a pot still.Sometimes with a thumper

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bitter
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Re: Bratwurst (Oktoberfest)

Post by bitter » Thu May 07, 2015 2:57 pm

Tater wrote:
Braz wrote:Ooooh yeah! Been trying to convince the wife we need a grinder/stuffer. This might be just the thing to bring her around.

What is Prague powder? That's a new on on me.
Its the cure . The Sausage maker site use to sell it
Exactly. You can still get it. I use prague #1 (nitrite and salt) its for sausage etc that is not dry cured. For dry cure stuff you need Prague #2 its Nitrite ,Nitrate and salt. Also be very careful and use the amounts based on manufacture instructions too much can make you sick.

Bruce
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