These Brats are the WURST

[BGKYSmoker]

Nice brats.

With inda, I dont fry any test of my sausage makes, I taste raw, been doing that since 1974 and im still walking.

 

[nlife]

As I was searching through all the brat recipes trying to find one that looked interesting, I kept seeing recipes for Currywurst. I thought it was pretty strange, but we do a lot of Indian dishes here anyways so why not. They're also quite popular in Germany.

Turns out that it's actually pretty good. I enjoyed them, my wife thought they were 'ok', and my son threw me off by trying a bite, then bellied up to the bar for a plate of his own. He doesn't like any of the other curry dishes we do and he's either take it or leave it on brats.

 

[Fueling Around]

As I was searching through all the brat recipes trying to find one that looked interesting, I kept seeing recipes for Currywurst. I thought it was pretty strange, but we do a lot of Indian dishes here anyways so why not. They're also quite popular in Germany.

Turns out that it's actually pretty good. I enjoyed them, my wife thought they were 'ok', and my son threw me off by trying a bite, then bellied up to the bar for a plate of his own. He doesn't like any of the other curry dishes we do and he's either take it or leave it on brats.

I'm not a big fan of curry wurst. Too me it is a blah hotdog. My daughter loves them.
Curry wurst is when your wife is forgiven for using ketchup. The Germans use a spiced curry ketchup.

I've been thinking about your comment on McD flavor and it finally dawned on me.
Someone made a breakfast sausage that mimicked McD by adding mace to the recipe.
The only McD flavor I want to recreate is the sauce on a steak and bagel sandwich

 

[nlife]

I made it to the next town over today and picked up the last pack of LEM Bratwurst seasoning they had at on the shelf. I was there dropping of presents to my parents and to the in-laws. I also have some pork in the fridge ready to go so I think I'm going to split it up and make 500g or so of the LEM spice mix as recommended by tallbm and 500g or so of the recipe jcam222 recommended. Hoping I have enough hog casings to do up a small test batch of both.

 

[tallbm]

I made it to the next town over today and picked up the last pack of LEM Bratwurst seasoning they had at on the shelf. I was there dropping of presents to my parents and to the in-laws. I also have some pork in the fridge ready to go so I think I'm going to split it up and make 500g or so of the LEM spice mix as recommended by tallbm and 500g or so of the recipe jcam222 recommended. Hoping I have enough hog casings to do up a small test batch of both.

Nice!

After some years of using it and testing to get a by weight measurement I landed on 27.3gm of LEM Fresh Brat seasoning per 1 pound of sausage grind. I do mine 80/20 - meat/fat ratio.
Let me know what you think, can't wait!!!! :D

 

[crazymoon]

NL, Good looking brats, looks like you're having fun with new recipes.

 

[SmokinEdge]

Nicely done. Looking at the spice list, you have yourself a nice Sheboygan brat right there.

Well done.

JC

JC, your Nuremberg recipe is my go to. It’s old school and fantastic.

 

[DougE]

JC, your Nuremberg recipe is my go to. It’s old school and fantastic.

It has become my favorite recipe for fresh brats too.