The Texas BBQ Forum

Mrs. G and I actually made these up a few weeks ago, but by the time we were done, we didn't feel like cooking any of them up, let alone eating any sausage. We stuffed about 12 pounds of sausage that day, 6 lbs of brats and 6 lbs of Russian Sausage. Let me tell you, a dedicated sausage stuffer is on my Christmas list now, possibly a Dakota.

Started off by grinding up our pork butt


Mixed in our seasonings


Stuffed the casings


We first got to try it down at the river this weekend. On the Mini Egg at 350F with some apple wood chips for smoke.


Amost done


Finished


Look at all that juice!


We were very pleased with our first attempt at Bratwurst. They had a great flavor, were nice and juicy and had a good snap from the hogs casing. They weren't exactly like a Johnsonville (that's not what we were aiming for), but more like the ones we got in Germany in August. They had a finer texture (due to the grinder attachement we used) and a richer flavor due to the eggs and milk. Good stuff for sure.

The recipe can be found HERE if you are interested plus more pics and the rest of the story.

Good job, homemade sausage rules....

BTW you did your homework your write up is spot on excellent..

PT

Thank you, Sir. We enjoyed them and still have more in the freezer.

Looks good!

I'm still looking for a good Brat seasoning. I think i'll try this blend on my next batch.

Nice work, looks great. I love sausage but dont buy it much anymore cause its so dang expensive now, averages 5 bucks a pound, just cant make myself pay that very often. Bought a pack of Elgin sausage last week and it was 15 bucks, dang I can buy two ribeyes for that at the butchers. So been thinking about making my own, thanks for these great threads on sausage.

Griff, sure looking good. I gotta make some links. We to made sausage today but just could not make myself make links. So just made pan sausage. packaged in 1# chubs. CF