Brat Recipe Results

Discussion in 'Sausage' started by woodcutter, Jul 18, 2013.

  1. woodcutter

    woodcutter Master of the Pit OTBS Member

    I made the Wisconsin brat recipe and used the sea salt instead of kosher and the test fry tastes very salty. Is there anything I can add to cut the salt besides making it a bigger batch? Sugar?

    Thanks, Todd
  2. rexlan

    rexlan Meat Mopper

    I believe that sea salt has about 40% more sodium in it that kosher salt.  Sugar will help but likely mess up the overall recipe.  Make another 40% batch with no salt and mix it. ... call it a "save".
  3. bkleinsmid

    bkleinsmid Smoking Fanatic

    I agree with Rexlan........besides, more Brats is a good thing...

  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    I think everyone is right. I need to get more pork and fix the whole thing tomorrow. ( just didn't want to admit it)
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Sugars are use to add flavor and to cover or mask salt. Sugars will cause browning when the product is pan fried or grilled. There are different forms of sugar. The most common is cane sugar. Cane is what we normally call table sugar. It can be used in meat brines but is not widely used in sausage because it has a tendency to burn or scorch. Brown sugar is used in most brines but sometimes used in meat because of its flavor.
  6. bkleinsmid

    bkleinsmid Smoking Fanatic

    Nothing wrong with a "save" IMHO. Don't care it gets done.

    I have "bear Italian" sausage in the smoker as I type that is a save for a friend of mine. I had to add almost twice the amount of meat to get his seasoning overload mellowed out. Added some Cure #1 and cased in I'm circling the smoker until it's done.

  7. woodcutter

    woodcutter Master of the Pit OTBS Member

    This is what a lack of sleep will do. This is the first time I used this recipe with Martin's excel sheet and I was watching that I converted it correctly. Then I just dumped the sea salt in.
  8. There's nothing wrong with a save! Hope it all turns out for you.
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Best plan in this situation is add more meat and seasoning without additional salt. Depending on the grind, volume for volume you may have added 2X the amount needed. For instance, 1C of fine Sea salt is about 10oz compared to 1C Diamond Crystal Kosher at about 5oz....If at all possible use or convert all you sausage recipes to Weight. 10oz is 10oz no matter what brand of salt used...JJ
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  11. woodcutter

    woodcutter Master of the Pit OTBS Member

    I added 2650g to the original 6846g batch which is about 38%. Still too salty so I will add another butt and test fry again. I think like Chef Jimmy said the batch has about 2X the salt needed.

    This batch started out as just a couple of butts turned into brats and is ending up to be a bunch of brats. It is going to be nice to have some brats in the freezer.

    Thanks for all the help!
  12. woodcutter

    woodcutter Master of the Pit OTBS Member

    I ended up almost exactly doubling the original batch size before I caught up to the sea salt. Martins sausage calculator worked very nice for this particular mistake. I used 4 butts and had a little less than 30 lbs. I know asking what is your favorite brat is subjective like what is the best beer, but Martin's Wisconsin Brat recipe is the best!

    Wisconsin-Wannabe Bratwurst  

    5 lbs. well-fatted pork shoulder/butt 
    3 Tbsp. kosher salt 
    1 Tbsp. sugar 
    2 tsp. freshly ground black pepper 
    1 1/2 tsp. freshly grated nutmeg 
    1/2 tsp. toasted and freshly ground coriander 
    1/4 tsp. ground celery seed 
    1/8 tsp. ground marjoram 
    1 1/2 tsp. ground ginger 

    I use a fairly course grind, grinding just half the meat a second time with the same plate. 
    I replace part of the salt with Tiparos Thai fish sauce in all of my fresh sausage recipes. It adds "what's that?" umami savoriness. 

    I gently steam  the sausages on low heat (165-170 F) until safe temperature is reached.

     You just gotta love stuffing hog casings!

    I'll post a grilled view soon. If your hungry for an excellent brat, I highly recommend this recipe. Thanks for the help with my salt dilemma.
  13. shoneyboy

    shoneyboy Master of the Pit OTBS Member

  14. woodcutter

    woodcutter Master of the Pit OTBS Member

    Here is the only picture in focus.

  15. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Great looking brats Todd!!!

    I'm in the land of the bratwurst until they are SOOOOO good here!

    I may have to try making these, cause I can't find any anywhere that are as good as what I have eaten in Germany!

    Thanks for sharing the recipe.

  16. Looks great!

  17. Nice looking sausages!  [​IMG]   I also agree with getting your recipes converted from volumes to weights - makes them easily repeatable  [​IMG]
  18. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Them look good
  19. charcoal junkie

    charcoal junkie Smoking Fanatic

    Where do u find the sausage calculator
  20. thoseguys26

    thoseguys26 Master of the Pit

    Nice save!! So you steam all your brats and then freeze them?  Have you smoked them or just steamed?

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