Homemade Sausage Making

My Baby sister will be migrating from Canada here to sunny Florida , She just loves my Oktoberfest Brats . so i made a batch

Grinding a boston butt.



Spices,cases, milk and eggs ready to mix into the meat



All stuffed



Linked and ready for a fridge nap then packaging.



The recipe

Bratwurst (Oktoberfest)


20 lbs. Pork butts
4 cups milk
6 Tbs. salt
4 tsp. Prague powder
1 Tbs. mace
8 tsp. white pepper
1 Tbs. nutmeg
2 tsp. ginger
4 eggs
4 cups powdered milk

Grind meat through a fine plate. Mix spices together and add to meat with the rest of the ingredients. Mix well. Stuff into hog casings. Link and place in simmering water for 20 minutes. Remove and cool under cold running water until cool to touch. Separate the links and package.

Those look excellent big Guy, nice Job!!!

Hi Big Guy,
Those brats look wonderful, is there a special reason why you have included Cure#1/Prague powder if you are not going to smoke them.
If there is one thing I like , it is good bratwurst.
Definitely on my list to make shortly.
Best Regards,
Jan.

Wow ! Twenty pounds? Either you really love your sister or you are planning a hellofbigparty for her when she gets there. Nice work.

Crusty044 you are right that cure is not needed, but I want the pink color in the finished product. If you don't want to add cure leave it out.

What?!! Big Guy got a new grinder and he washed his table! Nice going R.D. You made my whole week! Hey, another 6 weeks and you'll have to start diggin' & plantin' again in Southhampton. Has that Florida sun given you a tan?

Best Wishes,
Chuckwagon

Hey Big Guy,

Big Guy wrote:place in simmering water for 20 minutes

Nice looking links there mate. Question - what is the purpose of the simmering ? How do you finally cook these ?
Regards,
Gus

Chuckwagon wrote:What?!! Big Guy got a new grinder and he washed his table! Nice going R.D. You made my whole week! Hey, another 6 weeks and you'll have to start diggin' & plantin' again in Southhampton. Has that Florida sun given you a tan?

Best Wishes,
Chuckwagon

Chuckwagon Ole Buddy I just knew you would comment on the grinder, I just couldn't bring all my sausage making equiptment down south , so I bought some new stuff. It's just for small batches I picked ap a grinder at Northern tool for $99 and a 5# stuffer for $69 and I had a cupon for $20 off so a grinder and stuffer for $150. I'm all set up to Smoke sausages here too. LOL Once you are hooked you can't stop making sausage. LOL

Hey not fair Chuck beat me to it I wanted to comment on the grinder. Good stuff Big Guy. So are you going to be trekking back to Canada soon?

I'll head back about mid April

Very nice ! Now for that special bread, mustard, curry powder, and cold beer!

snagman wrote: Question - what is the purpose of the simmering ? How do you finally cook these ?
Regards,
Gus

Gus, I'm assuming the 20 minute simmer is indeed 'cooking' the brats-provided they reach the desired IT-and one can simply reheat them on the grill, in a pan, etc.

- Kevin