Made some "hot" Brats

Discussion in 'Sausage' started by jrod62, May 6, 2012.

  1. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Schnucks had butts on sale so I got a few . The butt that I did for the Brats was 9lbs. Added 2lbs of beef to it.

    I used Hi Mountain Bratwurst  mix and added a few more goodies to the mix.


    Here the 9lbs ready to be chop up for the grinder


    Pork going through the grinder. ( my grinder broke right at the end of grinding. had about one more lbs to grind.)


    I like mine with extra stuff in mine and the wife don't so I made his and her brats.


     I added one TBS of the creole to mine.


    also so put onions, jalapenos and cheese. the wife's just had cheese added to hers.


    used some hog casing


    can see the cheese and the  jalapenos in the casing


    Had enough left over in the bottom of the stuffer for two brats patties so fried them up , little sauerkraut, homemade

    BBQ Sauce. taste great !!!!! lot of kick to it.


    braiding them all up


    all done.


    Did a little video when I was braiding them . posted it yesterday . here a link to it if you want to check it out.

    going to fire up the UDS and smoke some brats for lunch.

    thanks for looking .
    hoity toit likes this.
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Great job!  Thanks for the Qview!
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


  4. chefrob

    chefrob Master of the Pit OTBS Member

    looks good, have you tried LEM's brat mix? i think it is pretty good. also how was the texture...the grind looked a little fine in the pics. when i started making brats i went with a finer grind but now i just double grind in a 10mm (3/8) plate and i enjoy the texture much better.
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

  6. Looks Really good!!
  7. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Look tasty!!
  8. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member


         just put them in the smoker . can't wait until they are done.
  9. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    cut up the last stick of my summer sausage (time to make more [​IMG])

    and last of my smoke cheese. ( the cheese on the right is not smoked )


    all done . was on for  2 hours . keep the temp around 225.


    forgot to take pictures of it on the bun.

    thanks for looking.
  10. Looks great !! Nice work! .. I am going to attempt summer sausage right soon .. Nervous but I am sure it will be good .. just trying to find the perfect recipe .. think I will do some hot . some with extra pepper corns .. maybe one with both .. and add cheese [​IMG]
  11. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    thanks ,

    summer sausage is a must !!! its so much better then what you get at the store . 

    I think its gets even better after a few weeks after making it. I will be adding cheese on my next ones.
  12. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Great looking brats!  Were you happy with the fine grind, or do you prefer a courser grind?

  13. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    I like the fine grind .
  14. arnie

    arnie Smoking Fanatic

    Brats are on my todo list. Just can't seem to find my roundtoit. Smoker has been cold for 60 days now. Not good
  15. sam3

    sam3 Smoking Fanatic

    Great Brats. On my list of things to make as well.
  16. Great looking brats! How's the Hi Mountain seasoning? 

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