||Homemade Sausage Making
Recipes for Tasty Homemade Sausages
Technology basis - Cheddar Brat Question
cat797 - Thu Nov 21, 2013 00:56
Post subject: Cheddar Brat Question
Alright, don't crucify me, but the grocery store sells Johnsonville or Ekrich Farms Cheddar Brats and I want to make some that are similar........I know, but my wife only likes these kind.
I'm trying to determine how I should grind the meat, for example, fine, medium, or course grind? Grind once, or twice?
I have a good recipe and can easily add cure and smoke, but need a little advice on the grind.
sawhorseray - Thu Nov 21, 2013 02:55
I had pretty decent results making smoked Polish grinding the butts thru the medium plate, mixing in the spices, then running everything thru a 3mm plate on the grinder. I'd imagine you've got "hi-temp" cheddar, that would be mixed in right before stuffing. Others with far more knowledge than I will chime in, you'll never get a bum steer here. Oh, I don't have a food processor, that's why the 3mm plate. RAY
Chuckwagon - Thu Nov 21, 2013 04:55
Hey, I like ‘em too. Johnsonville makes a great sausage. A few years ago, I ran across a recipe very near the original at Johnsonville’s . As I worked with the recipe, I found that I could add first-class ingredients and a lot of TLC (tender loving care) and come up with even a better-tasting product. I called it,"Bronsonville Jots" and you can find it at this link: http://wedlinydomowe.pl/e...php?p=7803#7803
It’s very close to the top commercial recipe. Why not give it a try? I think you’ll be surprised. Use a larger die and keep the meat cold. Add some high-temp cheese if you must, then enjoy! Also, don’t overlook our “MRI” (Member’s Recipe Index) at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5146
TSMODIE - Thu Nov 21, 2013 22:15
Hi Cat, for bratwurst, My favorite recipe is Chuckwagon's beer brat, I add regular cheddar cheese to them alot, I dont use the high temp on fresh sausages like this, and they are fantastic, This is one of the best old woorld brat flavors I have found, the cream and beer are what seperate it form the rest, Tim
Chuckwagon - Fri Nov 22, 2013 04:57
Thanks Tim, I appreciate the input. I like 'em too. What would we do without brats?