Turkey brats

Discussion in 'Sausage' started by gersus, Feb 12, 2012.

  1. gersus

    gersus Smoking Fanatic

    Thought I'd test out some turkey brats this weekend. My mom can't eat red meat or pork so I thought I'd try to make her up a brat that she could eat. 

    I found a recipe here at SMF and altered it some. Here is a link to the original recipe. 

    http://www.smokingmeatforums.com/t/104885/turkey-sausage

    Below is what I used:

    2 1/2 lb ground turkey

       *I didn't add any fat or anything else to help keep them from being dry. 

    4tsp garlic cloves chopped

    3 tbsp chili powder

    1 tbsp paprika

    1 tsp cayenne

    2 tsp cumin

    1 tsp Penzey's chipotle powder

    1 tsp mexican oregano

    1 tsp garlic pepper powder

    2 tsp onion powder

    [​IMG]

    Having never made turkey sausage before I was afraid it would be real mushy when mixing but nope, it was nice and firm. 

    [​IMG]

    All mixed up

    [​IMG]

    IMO brats only belong on the grill. I hate cookin' 'em in the house. My wife does an alright job but she wasn't home so I cooked one up in a skillet. Unfortunately I forgot about and it was a bit crispy lol. Still edible though! No skillet view though! haha

    How'd they taste? If you're a spicy kind of guy you'l love 'em! Yeah.... it was dry but then again I didn't do the greatest job cookin it either. Personally I can tolerate a little bit of dryness if the taste is good and it was. They tasted great, but at my heat limit personally. Next time I'll tone down the heat and I think they'll be a keeper.

    Happy stuffin' yall. 
     
  2. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  boil them up in some beer with onions and caraway seed and throw them on the grill, and ya got some good eating
     
  3. thoseguys26

    thoseguys26 Master of the Pit

    I'll agree with sprky, I like to boil for 5 minutes and throw them on a hot grill to crisp up just a tad and get some sweet grill marks.

    Those look good! I've been meaning to make some turkey/chicken ones as well.
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Those look mighty tasty - thanks for sharing the recipe 
     
  5. gersus

    gersus Smoking Fanatic

    Thanks guys! [​IMG]
     
  6. couger78

    couger78 Smoking Fanatic

    They look great! 

    A good bit of added pork fat would certainly enhance the juiciness and make the final result less dry.

    As you said, they tasted great, and that's half the battle!

    nice job!

    -Kevin
     
  7. They do look really good and the suggestion Sprky gave works great too!
     
  8. gersus

    gersus Smoking Fanatic

    I agree, but wanted to keep them straight turkey so my mom could eat them.
     
     
  9. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Those look awesome! A couple things I've tried that seem to reduce dryness:

    1-Grind your own turkey. It's a bit of a hassle, but if your mom needs it to be all turkey, it's worth it. I'm not sure why the home ground stuff is moister than the pre-ground, but it is.

    2-SIMMER for a few minutes in water/beer/stock before putting on the grill or in the hot pan. Boiling will dry out a lot more than a gentle simmer. The final stage of the grill or hot skillet is just to crisp the skin and should really only take a few seconds per side.

    Good luck and I'm sure your Mom appreciates the effort!
     
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looks great gersus...Always look forward to your sausage posts...................[​IMG]

    Joe
     
  11. gersus

    gersus Smoking Fanatic

    Thanks for the tips mdboatbum! The best brats I've ever had we're at a grand opening for a beer distributor. They had lots of brats cookin in big tubs of beer, onions, and who knows what else. It sure was good!

    Thanks boykjo!
     

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