NEPA's Wisconsin Bratwurst

Discussion in 'Sausage' started by jimalbert, Oct 15, 2014.

  1. jimalbert

    jimalbert Meat Mopper

    Its only appropriate to give a shout out to NEPA's for this wisconsin brat recipe.  You can find it on the Bradley Smoker forum by searching for Wisconsin Brats, If not let me know and I will be sure to post the recipe.  Rick has been a huge wealth of information for me during my stages of sausage making and the sad part is that we lived basically a mile and a half from each other and didnt even know it until he moved.  Unfortunately my uncle, the man who loved these brats, and the best friend that helped me smoke, and stuff and tinker passed away unexpectedly at the age of 46 on July 31st so I wanted to make some of these as he and i would do often. So i made a bunch of NEPA's brats the other day and although I cant do a tutorial because I rushed to get it done I have a few pics.  Here they are.

    I will be sure to do a tutorial next time but here is some Q-View in the meantime.


    Thanks [email protected]@@@@

    Jim
     
    crazymoon likes this.
  2. Jim

    Those look great! Sorry for the lose of your friend. He would have been proud because you nailed it.

    Happy smoken.

    David
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    Hot brats and cold beer ! YUM  YUM ! Nice job.
     
  4. jimalbert

    jimalbert Meat Mopper

    Here's the recipe as promised.  The recipe says you can use whey or Non-Fat Powdered Milk.  I use the NFPM.  The spices were measured exactly as in the recipe and I use all Pork Shoulder (Boston Butt) for my grind.

    This is for 10 lbs

    7 lbs of lean meat   pork or beef
    1 1/2 lbs pork fat
    1 1/2 lbs pork butt
    4 T salt
    3 T sugar
    4 T fresh parsley (chopped)
    2 whole eggs
    1 1/4 t white pepper
    1 1/4 t black pepper
    1 t nutmeg
    1 t mace
    1 t ginger
    1 cup cold distilled water
    2 cups whey or non-fat dry milk
    32-36mm hog casings (opt)

    Grind all meats together with med plate. Mix dry ingredients (and eggs) with water and mix well into meat. Stuff into links about 6" long or make into patties. Cook as usual. Can be frozen for 6 months.
     

    Jim
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Jim

    Sorry to hear about your friend.

    Glad he liked the brats too.

    BTW

    I still own my house up in Lehighton, our daughter lives in it now with her fiance. Was hoping to get up there to sell it but my wife mom got the cancer in Dec and passed away in July. Maybe a 4 sale sign in the springtime.
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Those Brats look Great, Jim !!![​IMG]

    Sorry about your Uncle & Best Friend----Much too young to go!!

    Very Sorry to hear about your Mom too, Rick!!

    Bear
     
  7. chef willie

    chef willie Master of the Pit OTBS Member

    sorry to hear about your loss....however, that's a Memorial I could appreciate for myself....a batch of Brats to be consumed by my pals......Willie
     

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