How To make Bratwurst(Sausage Making)
3 Ft small hog casings
-(1-1/2-inch diameter) 1 1/2 lb Lean pork butt, cubed
1 lb Veal, cubed
1/2 lb Pork fat, cubed
1/4 ts Ground allspice
1/2 ts Crushed caraway seeds
1/2 ts Dried marjoram
1 t Fresh ground white pepper
1 t Salt, or to taste
1. Prepare the casings.
2. Grind the pork, veal, and pork fat separately through the fine
blade of the grinder. 3. Mix the ground meats and grind again.
4. Add the remaining ingredients to the meat mixture and mix
thoroughly. 5. Stuff the mixture into the casings and twist off into four- or
five-inch lengths. 6. Refrigerate for up to two days. The bratwurst can be pan fired or
grilled over charcoal. Compliments of : Kathleen's Recipe Swap Page http://www.ilos.net/~answers/recipe By answers@ilos.net on Apr 14, 1997
How To make Bratwurst(Sausage Making)'s Videos
Kalbsbratwurst. German Bratwurst. 1001 Greatest Sausage Recipes
If you'd like to make this for yourself the recipe is in 1001 greatest sausage recipes:
If you'd like the exact sausage stuffer from the video here is the link:
If you feel up to it here is a link to Patreon:
If you would like a copy of Home Production of Quality Meats and Sausage here is a link:
If you guys need a grinder to get you started on your home sausage making journey here is a link:
If you guys are looking for a nice knife set here is a link:
Thanks to the Patrons:
Kate Brios
Ben Johnson
Peter Morrow
Richard Miller
Scott Roeder
Andy Eddings
Hardy Schlegel
Happy Sausage Making Everyone.
German Sausage. German Rheinische Bratwurst from 1001 Greatest Sausage Recipes.
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In this episode we make the tasty German Sausage called Rheinische Bratwurst. A juicy pork sausage with great seasonings and a hint of lemon. An overall easy sausage to make to so if you have some extra time and pork around I would give it a go.
If you'd like to make this for yourself the recipe is in 1001 greatest sausage recipes:
If you'd like the exact sausage stuffer from the video here is the link:
If you feel up to it here is a link to Patreon:
If you guys need a grinder to get you started on your home sausage making journey here is a link:
If you guys are looking for a nice knife set here is a link:
How To Make DIY (Pork-Deer-Beef) Bratwurst & Sausage at Home! | The Bearded Butchers
Visit our DIY Section to get EVERYTHING you need to process your own meat at home!
Welcome to The Bearded Butchers making bratwurst! Today, we're going to make up 100 pounds of brats, 4 different flavors, using our Bearded Butcher DIY brat kits (☝️ ☝️ link above, buy in bulk!). We'll be featuring the incredible DUAL GRIND grinder from Meat Your Maker. Both the coarse and fine grind plates are built in the head together! Just grab your favorite protein (any protein will work!), grab a Bearded Butcher DIY brat kit, and get started! Good brats end up around 80/20, so you can add some fat if your protein is a little too lean. Today, you'll see Georgia Peach, Mango Tango (sweet and spicy), Jalapeno Cheddar, and a little homebrew Mushroom and Swiss. Mushroom and Swiss is the encouragement to experiment at home with your favorite flavors!
Check out Seth's all natural maple sugar base here!
Here's the Z-Linker Seth mentioned
10:33 - Scott's hot tip!!
11:33 - Make your own Mushroom and Swiss brats!
Check out the NEW dual grind grinder! (Available 10/24/22)
Stuffer
Check out all of the different items below! Remember, the more you buy the more you save!
Casing
32mm Brat Casing
Jalapeno flakes/powder
Salt/Pepper Base
Brat Seasoning Base
Maple Base
Mangoes
Peaches
13oz Seasoning Bags
Chipotle
Cajun
Hot
Original
DIY Bundles
Maple Bacon
Jalapeno Cheddar
Georgia Peach
Mango Tango
Smokies (Snack Sticks)
Check out our Amazon shop to find a selection of our Bearded Butchers products and TONs of our recommended products:
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Making Bratwurst (Basic Bratwurst Processing) - Fresh Sausage 106
Fresh sausage can be made from pork, beef, wild game, poultry or really any type of meat. One of the best things about making fresh sausage is how easy it is to make, of all the sausage you can make at home fresh sausage is the easiest and requires the least amount of equipment. Another great thing about Bratwurst is the wide variety of flavors of seasoning that are available. This article will focus on how to make Bratwurst, but this same process will also cover Italian Sausage and Mexican Chorizo.
The first thing we need to do is break this down into pieces that our grinder can handle, we are using the Weston #12 Butcher series grinder so we need to make the pieces small enough to fit down the throat, the larger your grinder is, the larger pieces it can handle. Grind the meat through a 3/16 plate twice, the second grind will be slower than the first one. If you want to grind once, then mix in your seasoning and grind again that is fine as well. We prefer to do the mixing and the grinding separately though. If you are making this out of venison and you want to add some pork or even beef fat grinding it in at this point is a good idea.
Since this is a fresh product we are not concerned with protein extraction which means you can mix this with your hands if you choose, a meat mixer might still make it easier for you. To make stuffing easier you can add 1 pint of cold water per 25 lb batch (or if you are making chorizo add 1/2 pint of cold water and 1/2 pint of 50 grain white distilled vinegar), your seasoning and hi-temp cheese (if you are using any) We are using 6 oz of Excalibur’s Apple bratwurst seasoning and 1 lb of cheddar cheese since we are making a 10 lb batch. Mix until all the seasoning and additives have evenly dispersed into the meat.
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Homemade Sausage - MUST Know Beginner Tips BEFORE You Mix & Stuff
Know these tips before making homemade sausage!
Getcha Some APC BBQ Rubs Here:
1. Make sure your workspace faces a TV if its game day lol
2. The right tools make the job much easier and quicker
3. Freeze the grinder parts for at least 20 minutes to an hour
4. Cut the meat into small chunks that fit the grinder throat
5. Drop meat and fat intermittently for a better blend
6. Weight the meat and use the right amount of seasoning
7. Natural hog casings are better than collagen casings
8. Lubricate the barrel before putting casings on it
9. Run water through casings and soak the for at least an hour
10. Twice each consecutive link opposite
11. Patience and pay attention
12. Cutting in-between links makes for easier storing
German Sausage Maker, Smoket Bratwurst Würstchen littleGasthaus
Smoket German Brats, eat cold or warm, Pork Meat, Natural Sheep Casing, as simpel as possible, NO MUSIC,
Homemade original German sausage recipe You can find this and other sausage on our LitleGasthaus Blog
everything needed for sausage making. You need the recommended meat and kitchen utensils. Somtime basics, like fresh onion or eegs.
List of ingredients:
Per kg meat
600 g (gram) pork Shoulder)
350 g Pork back fat
200 g ice Water
ingredient
18-20g NPS (curing salt) German
4g Sausage Binder (Alternative 6g mustard powder per kg of meat)
1g sugar (glucose)
2g black pepper
0.3 g of nutmeg
0.3g ginger
0.5g Macis
0.5g red pepper