First Bratwurst...

Discussion in 'Sausage' started by ellymae, Mar 1, 2010.

  1. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Made some Bratwurst today from a recipe my BIL dropped off.
    I didn't have any pork fat so I just went with the fat that was on the pork. This recipe had nutmeg in it, and you could really taste it. These were good, but not great..

    I cooked them on the Egg raised direct... then served them on a bed of kraut and grilled onions.

    My BIL came for dinner and made Spatzel, and I made rolls..
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I am glad you can not gain weight just by looking
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now I know we are our own worst critics. I know they are good looking sauasges and I would give them a try for sure with alittle mustard and some of the kraut too. YumO [​IMG]
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Elly...
  5. jak757

    jak757 Smoking Fanatic Group Lead

    They sure do look good to me!

    I think many of us want to get "it" perfect right out of the gate (no matter what "it" is...). But most things in life -- and I think cooking is one -- take some practice and tinkering. Ease up on yourself....and maybe consider what you might do differently next time to get more of what you want/expect.

    Good job from my vantage point -- you did it!
  6. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    look good to me ! nutmeg and mace , key ingredients to true German Brats
  7. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Thanks guys - you are right, I am my own worst critic. These were VERY lean since I didn't add any additional pork fat. The recipe called for 2 1/2 poinds of pork and a pound of fat, which is probably what also threw off the taste a little.
    The only taste reference I have is store bought brats - and that was the flavor I was expecting.
    So - our second try at sausages, certainly won't be our last.
    I think the thing I like the best is I know EXACTLY what went into them. There is something to be said for that.

    Thanks again for the feedback - I am on a journey here so any pointers, suggestions, etc. are welcome.
  8. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    I make Brats every now and then. I travel to Germany every few years to visit friends. It has been a real challenge finding a taste that makes me happy and comes anywhere close to the Brats they have. I have enjoyed the journey and am still on the quest for the perfect Brat formulation. You are right, it is a big plus knowing what is inside that casing.
  9. I too just made my first brats, and also sweet italian sausage. I took the easy way out and bought spice from Butcher & Packer. I used 2/3 cheap pork shoulder and 1/3 lean venison. They turned out perfect. We did 24 lbs total, half brats, half italian sausage. Did some tailgate style par-boiled in beer and onions and then grilled. I have enough spices to duplicate , and then will want to try some recipes from scratch. Looking for everyone's spice recommendations for German style brats and for sweet italian sausage. I commend you for trying your first brats from a recipe, unlike mine from a spice mix.
  10. okie joe

    okie joe Smoking Fanatic OTBS Member SMF Premier Member

    Very nice .....great job....picks look a little nutmeg in my brats.
  11. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Those are some excellent looking brats, ellymae! When you are making your own, you can always tweak the recipe until it's just what you want. [​IMG]

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