Wisconsin Style Brats

Discussion in 'Pork' started by jimalbert, Dec 13, 2012.

  1. jimalbert

    jimalbert Meat Mopper

    Anyone have a proven Wisconsin style Brat recipe that is very similar to a Johnsonville?  I did see the one on Len Poli's website and I will most likely stay away from it just due to the fact that it calls for MSG, Citric Acid, and Phosphate.  I also found one of NEPA's Wisconsin Brat recipes on the Bradley forum doing a google search.  I would like to make a big batch (15lbs) or so right from the get go and really dont have the time to "tinker" with tweaks.  One thing that seems pretty common in the recipes I have found is mace and nutmeg, also marjoram.  Also, I do plan to cold smoke it for a couple hours (2-3) before vacuum sealing them.

    Thanks,

    Jim
     
    Last edited: Dec 13, 2012
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I know PS Seasonings have a lot of differnt flavors you may want to check them out??
     
  3. [​IMG]  You know we only feed Johnsonville Brats to out of towners.
     
    garyt likes this.
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    These are good, especially if you can grind nut meg in a coffee grinder so it is fresh.

    Wisconsin Brat      Very good recipe *****

    5 lbs.
    • 4 pounds pork shoulder, cut into 1-inch cubes and stored in the freezer for 30 minutes
    • 1 pound Pork back fat, chopped and stored in the freezer for 30 minutes
    • 3 tablespoons kosher salt
    • 1 tablespoon sugar
    • 1 1/2 teaspoons grated nutmeg
    • 1/2 teaspoon coriander
    • 1/4 teaspoon celery seed
    • 2 teaspoons ground black pepper
    • 1/8 teaspoon ground marjoram (optional)
    • 1 1/2 teaspoons dried ginger (optional)
    From DiggingyDogFarm I believe
     
  5. jimalbert

    jimalbert Meat Mopper

    Thanks Woodcutter.  I appreciate it.  It is really similar to the one NEPAs listed a while ago.  And yes, I will most likely grind the nutmeg. 
     
  6. Bratwurst  5 Lbs

     4 lbs. pork butt

    1 lb. pork bellie

    1 cup water

    2 oz Brat Seasoning

    Brat Seasoning

    2 lbs / 907g kosher salt

    6 oz. /170 g ground white pepper

    1 oz. /14 g rubbed sage

    1/2 oz. /14 g ground celery seed

    1/2 oz./14g ground mace

    Just multiply first 4 items to change amount, store brat seasoning in freezer.This is John Kowalski Brat recipe.
     
  7. jimalbert

    jimalbert Meat Mopper

    Thanks guys.  Actually used another recipe I found but It was great.  I am going to try all of the suggested recipes in the next few weeks.  I will also try to post some q-view this time!  took pictures and didnt have an SD Card in.   OOPS!

    Jim
     

Share This Page