Homemade Bratwurst
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- Опубліковано 18 жов 2024
- Bratwurst is a delicious mild sausage that I like to fry and serve on a toasted hotdog bun with caramelized onion on top. There are many recipes and formulas for the spices that go into the sausage. For ease and convenience, I purchased a pre-mixed spice blend, LEM Custom Blended Backwoods Fresh Sausage Seasoning, which I ordered on Amazon. There are several varieties. Rather than using the sausage tube that came with my meat grinder, I used a dedicated sausage stuffer device, which made filling the collagen casings much easier.
Note: I purchased these products myself. There are no paid product placements.
Absolutely loved this video (and the chorizo one, too). I always learn something from your videos - I never thought to chill my metal grinder before use, but now I will, thanks to you!
And your spice mix for chorizo sounds delicious - thank you for sharing the recipe with us!!
Your dedicated sausage maker looks like so much fun - some of my vintage cookie presses use a technique similar to the plunger and hand crank - fascinating.
Best wishes on your recent birthday - i think the sausage maker is a perfect gift to treat yourself!!
Thanks Nancy. That sausage stuffer is a fun toy, and useful too. Yesterday the spice blends for Italian sausages and Polish sausages arrived. I'll be experimenting this week. And a friend sent me a birthday present: A LEGO kit for Jame's Bond's Aston Martin. More fun. -Dennis
He's right about grinding the meat when it's cold too, a great plan also if ever you're slicing with knives, raw or cooked. Obviously, hams and sausages are likely candidates, sliced straight out of the fridge, not only can you get more slices [if you want], you'll have more consistent slices. I'll argue it's much SAFER too, even if your knife is good and well honed.
Dennis I use LEM products for everything bologna , summer sausage, breakfast sausage , and venison recipes
That sounds like an excellent recommendation to me. I plan to experiment with Italian Sausage and Polish Sausage soon. I have the mixes. Thanks for the comment. It was helpful. -Dennis
@@MobileHomeGourmet not problem I've watch you videos for awhile I have some other recipes for sausage
This is for 5lbs if pork butt
Breakfast sausage
1 tbsp = ground sage
1tbsp = thyme
1 tbsp = brown sugar optional
1 tbsp = rosemary
2 tbsp = codger salt
2 tbsp = crush chilli peppers
1 tsp = black pepper
1 tsp = garlic powder
1tsp = paprika
225 ml of water
Dennis - this looks amazing! I grew up eating Swedish Sausage at Christmas - I am excited to make my own - I can't find it where I live!
Thanks Jim. As soon as the weather here cools a bit I want to experiment with Italian sausage next. These things are fun to make. I hope you get to make them yourself soon. They're worth it. -Dennis
Thanks, Dennis. Going to try this. Love a good brat sandwich.
You're welcome. I hope you enjoy them. -Dennis
This man is a literal food hack engineer! Brilliant, I can't stop watching!
Looks really good! I've only had bratwurst made by big manufacturers like Johnsonville. Good call on the dedicated stuffer. I have tried to make sausages with the kitchen aid stuffer tube and it did not go so well.
Same experience here. The KitchenAid attachment works well for grinding the meat, but I struggled filling the sausage casings with it. Thanks for the feedback. -Dennis
Dennis, another great video! Looks delicious! A nice grilled bratwurst on a bun reminds me of my travels in Germany!🥨🌭🍺
Thanks Mea. I'm getting ready to make more sausages today - Italian sausages with fresh basil and sun-dried tomatoes in the stuffing. -Dennis
I bet those taste great. Bratwurst should definitely not be just for October. I like your keep it simple and enjoy the sausage style. I love them in beer and mustard sauce etc, but straight up like you did is just as lovely done right. It's Sunday night here, nowhere to buy any or ingredients around here, jealous.
These were surprisingly delicious. I didn't know what to expect. I prepared one for a friend and he raved about the flavor too. I'm looking forward to other varieties. Thanks for the comment. -Dennis
Oh yeah. Now pair that fine sausage with a shaving of homemade cheese. OMG
Thanks Gerard. That does sound delicious. -Dennis
LEM is good stuff - we both know we can make it cheaper though.
Watch out for monkeypox in the store too 🙄
Mulligan Farms? Is this … ? I thought … . You'll need to email me and tell me the latest. I'm fascinated. September 1st was a long time ago.
Just made pesto with a friend (who is a MESSY cook), but the pesto came out excellent. He and his wife just left. The kitchen is clean. It's time to sit and relax. -Dennis
@@MobileHomeGourmet tis. And yes. Email soon.-Jake
Great video Dennis. Do you think it is possible for sausages to be made in the stuffer without the casing? I see caseless sausages in the grocery store and they were pretty good. The reason I ask is because I prefer the natural casings but none are available in grocery stores. Everybody is using the manmade casings which i find can be very good but others can be too man made. I do not know the name for what I am trying to describe but they are too thick and crackly and interfere with the sausage textures.
This gives me an idea. Hot dogs are made in plastic casings. The casing is removed before the hot dogs are packaged for sale. What if you were to use the collagen casing, let the sausages sit in the refrigerator for 24 hours to set up, then remove the casing before cooking? I've removed the natural casings from Italian sausages before cooking, so it should be okay. Thanks for the inspiration. -Dennis
@@MobileHomeGourmet Great idea Dennis!🙂