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Offline lugknut32Topic starter
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« on: December 27, 2012, 08:18:56 pm »
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OK....Santa forgot a few things when he visited me this year...he forgot a gun, truck and MD..... that being said, I got a smoker for my birthday (and I have broken it in very well on hams, fishes and ribs). So he got me a dehydrator, grinder and sausage stuffer this Christmas.

I made my very first batch of bratwurst yesterday! They came out very good, although I think the meat was ground too fine. I remember the ones from Germany being a bit different. I am trying to replicate the ones from Bad Windsheim. BW is a functioning midevil village....functioning wind mill, thatched buildings...etc.

Message me if anyone wants or has a good sausage recipe!

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« Reply #1 on: December 27, 2012, 08:26:41 pm »
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Please PM it to me! Huh?

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Offline lugknut32Topic starter
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« Reply #2 on: December 27, 2012, 11:14:01 pm »
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I will be able to in about an hour...gotta take care of dog and dinner!

Posted on: December 27, 2012, 09:49:50 PM
Homefire, your inbox is full! If you want, I will post it here.

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« Reply #3 on: December 27, 2012, 11:32:55 pm »
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Go ahead .

Others can try it too.

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Offline lugknut32Topic starter
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« Reply #4 on: December 27, 2012, 11:55:50 pm »
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All right all....here is the Bratwurst I made yesterday.

3 feet small hog casing...rinse and prepare as per package directions
1 1/2 lbs lean pork butt
1 lb veal shoulder
1/2 pound pork fat
1 tsp fresh ground white pepper
1 tsp kosher salt
1/2 tsp crushed caraway seeds
1/2 tsp dried marjoram
1/4 tsp ground allspice

1. cut meat and fat into 1 inch squares and pop into freezer for 30 min (firms it all up for grinding)
2. grind beef, veal, fat separately (this is where I added the spices) and mix very well by hand. Pop back into freezer for 30-45 min.
3. grind again and then stuff casings. prick air pockets and twist into desired lengths. Cut links apart with sharp knife.
4. cook on low, slow heat until done. I did this part a bit differently. Pan on high heat, melt butter, sear the brats (brown them), turn heat to low, bump beer of choice into pan and cover (I cook everything in cast iron). once you determine brats are done, remove cover, turn up heat, and cook off beer. serve hot with hashbrowns (breakfast) or sauerkraut (any meal).

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