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!
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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
Nürnberger Rostbratwurst - Make Delicious Nuremberg Sausage At Home
In this video, I’ll show you how to make Nuremberg sausage. You can find the ingredients in the video description or blog article.
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????️ Ingredients:
Meat for 1 kg Nuremberg sausage:
60 % pork shoulder or neck (600 g)
40 % pork belly (400 g)
Spices per 1 kg meat:
19 g salt
4 g marjoram
2 g black pepper
1 g white pepper
1 g mace
0,5 g allspice
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I am happy to get any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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Good Morning by Amine Maxwell
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How to Make Homemade Sausage
Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of homemade sausages: Italian Chicken; Merguez Lamb; and Chorizo. The recipes are on
All the meat that Finley uses, including for sausage making, and charcuterie items, he carefully sources from farmers he knows and trusts. How an animal is raised, fed, and treated throughout their entire life is an important part of the story, as is how the slaughtered animal is processed by the butcher, both aspects are key determinants in the final taste and quality of the products that Finley makes.
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How to make Homemade Sausage Beer and Cheddar Bratwurst
We show you how easy it is to make some homemade beer and cheddar bratwurst from scratch! It takes less time than you think with the right tools! Below are some of the things i used:
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Bratwurst Seasoning -
Pre-Tubed Natural Hog Casings -
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How To Make DIY Turkey Bratwurst and Breakfast Sausage | The Bearded Butchers!
Today Scott and Seth will be making brats and breakfast links on a budget! In our area turkeys are going for around $0.98lb after the holidays and we thought it'd be a great way to make some delicious sausage on the cheap. Using our own blends of seasonings, casings, and other additions like dried fruits, and pork fat you can make these products yourself with our DIY kits available on our website!
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