Bratwurst Recipe and Seasonings

[Yooper22]

Long time lurker but first time posting. I have been making my own bratwurst over the last couple of years. While they are good, I cannot get just the right taste that I am looking for. I see some recipes call for milk (or cream) and eggs where as the recipe I use calls for NFDM and water (or beer). I am curious what the milk and eggs do for flavor? The recipe I use calls for the normal ginger, nutmeg, pepper, kosher salt, etc. and I think I have all of that dialed in but it could use something to take them from just good brats to great. Thoughts on the milk and eggs? I am planning on making 5 lbs over the weekend and wondering if I should make a change. Here is the current recipe I have been using:

Ground Pork 5 lbs
Kosher Salt 3TBS
Sugar 4 tsp
Ginger 2 tsp
Nutmeg 2 tsp
Coriander 3/4 tsp
Paprika 1.5 tsp
Black Pepper 2 tsp
Cayenne Pepper 1/2 tsp
White Pepper 1 tsp
Celery Seed 1/4 tsp
Marjorum 1/4 tsp
Garlic Powder 1/2 tsp
Non-Fat Dry Milk 1/4 C
Water / Beer 1 C

 

[chopsaw]

I use a mix I get from sausage maker . Midwest Bratwurst . It calls for eggs , milk and nfdm . I also add cure 1 to my bratwurst . Recently started using phosphates as well .

I'll give you the amounts in case you are interested .
For 10 lbs - 3 whole eggs
1 pint cold milk
You have the amount of milk powder you like . Just divide the rest out for the amount you're making .
If I do 5 lbs I use 2 eggs . Close enough .
I don't think it's a taste thing , but more for texture / mouth feel .
I think if you try the eggs and whole milk you will like it . Just keep mixing until it come together .
I think I would lose the garlic powder and the celery seed , maybe add in some caraway seed , but that's me .
Good luck .

 

[Jimbo9414]

The egg white acts as a binder. The yolk and milk add some richness. Use cream for the fluffiest texture. Try adding some mace at 2 tsp per 5 pounds. A mace/nutmeg combination give brats their signature taste, IMO.

 

[bluewhisper]

Mace shows up in some Russian sausage recipes, too.

 

[Yooper22]

Thanks for the replies. I made 10 lbs this morning. I omitted the garlic and celery salt and added caraway seed that I crushed up a little bit. Exchanged the water for 2 eggs and heavy cream on 5 lbs. The other 5 lbs I used a cup of Yuengling beer. Fry test was OK...you can definitely taste the caraway. I couldn't really tell a difference in texture between the 2 but all I saved was the leftovers from stuffer and had 2 patty's. Everything else is linked up and turned out good. Currently resting in the fridge before I vacuum pack them up. Thanks again and will report back!

 

[ddufore]

Looking forward to the review. Brats are going to be my next endeavor.

 

[Polka]

If I may add a recipe I use. It is very much like the ol' krauts up home (Kans / Nebr) made for their Oktoberfests, before they started buying Johnsonville Brats.

Per 5 pounds of meat of your choice:

1 Tbsp Sugar
3 Tbsp Salt
(if you wish to smoke these, add 1 tsp cure #1)
2 tsp Black Pepper
2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Ginger
2 tsp Marjoram
1 tsp Caraway seed, ground is better
1 tsp Coriander

These next ingredients set German Brats apart from
other sausage's flavor profile, and texture:

1 tsp Cardamom
2 drops lemon extract (NOT 20!) (or 2 tsp zest)
1 tsp Nutmeg or Mace
2 eggs
1 cup heavy cream

Hope this helps.

 

[Yooper22]

I apologize it took so long to reply. I made these brats a couple of weeks ago, fried the leftovers that didn't fit into the casings and then froze the rest. Today, I grilled some of each. These were the same recipe, only difference was one batch used beer and the other used eggs/heavy cream. I think flavor between the 2 is equivalent. There is definitely a texture difference but I am not sure which is better...just different. So I grew up in Wisconsin on store bought brats and both are good and better than anything you would buy. I added caraway seed as Chopsaw recommended and while I agree it belongs with brat flavor, I am not sure that is what I was looking for. Perhaps I added too much as it was very noticeable.

Polka, thanks your comments and recipe. I am interested in the lemon & cardamom. I have another pork butt in the freezer and think I will try that next time.

I am curious about the difference between mace and nutmeg. My experience is that different recipes call for one or the other but not both as they are from the same family.

 

[chopsaw]

Well hope I didn't mess you up . It don't take much on the caraway . I was actually looking at this old thread I had saved , when I got the alert about your post . This might be right up ur alley . The recipe is down the page a bit .
https://www.smokingmeatforums.com/threads/nepas-wisconsin-bratwurst.170969/

 

[Polka]

Regarding the Mace, and Nutmeg. If I remember correctly, Mace comes from the ground bark, while Nutmeg comes from the ground seed / nut / kernel.

To me (emphasis, Me) Mace is not as pungent, sweeter, and lingers longer on the palate.
Nutmeg is nuttier, not as sweet, and stronger up front; lingers not as long.

For my taste, I often add half of the amount stated of either /both, and then do the test fry.

These seem to be a spices to be careful of since they most definitely have an obvious taste and fragrance / aroma effect.

My two cents
Happy smoking

Rex

 

[indaswamp]

I LIKE!

 

[jcam222]

If I may add a recipe I use. It is very much like the ol' krauts up home (Kans / Nebr) made for their Oktoberfests, before they started buying Johnsonville Brats.

Per 5 pounds of meat of your choice:

1 Tbsp Sugar
3 Tbsp Salt
(if you wish to smoke these, add 1 tsp cure #1)
2 tsp Black Pepper
2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Ginger
2 tsp Marjoram
1 tsp Caraway seed, ground is better
1 tsp Coriander

These next ingredients set German Brats apart from
other sausage's flavor profile, and texture:

1 tsp Cardamom
20 drops lemon extract (or 2 tsp zest)
1 tsp Nutmeg or Mace
2 eggs
1 cup heavy cream

Hope this helps.

I may give this a try this weekend. My wife wants some made as patties. Does the addition of the cream and eggs allow this to still be pattied or is it to “runny” ?

 

[chopsaw]

I may give this a try this weekend. My wife wants some made as patties. Does the addition of the cream and eggs allow this to still be pattied or is it to “runny” ?

Not runny at all .

Jcam , I just read thru the recipe in your quote . Do not use 20 drops of lemon extract . That has to be a typo . I've used 2 drops of extract for 5 lbs . That's more than enough .

 

[Polka]

Yes, 2 or 3 is fine

 

[jcam222]

If I may add a recipe I use. It is very much like the ol' krauts up home (Kans / Nebr) made for their Oktoberfests, before they started buying Johnsonville Brats.

Per 5 pounds of meat of your choice:

1 Tbsp Sugar
3 Tbsp Salt
(if you wish to smoke these, add 1 tsp cure #1)
2 tsp Black Pepper
2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Ginger
2 tsp Marjoram
1 tsp Caraway seed, ground is better
1 tsp Coriander

These next ingredients set German Brats apart from
other sausage's flavor profile, and texture:

1 tsp Cardamom
20 drops lemon extract (or 2 tsp zest)
1 tsp Nutmeg or Mace
2 eggs
1 cup heavy cream

Hope this helps.

This sausage making is kind of addictive. After a couple days of making breakfast sausage patties I decide to do some bratwurst patties. I used this recipe , thanks for posting it. I only used two teaspoons of fresh lemon zest and the rest as written. It is very good. For my second 5 lbs. batch tomorrow I may cut the salt to 2 tbsp. My wife thought this was very good. She’s been eating the breakfast sausage for a couple days,I gave her an unnamed bite and she instantly said mmmm bratwurst.

 

[Polka]

EDITED my 20 drops to 2 drops