Twenty-Five Pounds of Brats, the Way Dad Made Them
Store-bought brats are somebody else's guess. I don't eat guesses.
My dad made ours every October. Twenty-five pounds of pork, and he never bought a brat in his life. Neither do I.
The blend
Frisco Bratwurst Seasoning is sage, ginger and nutmeg with a blend of traditional spices. One package seasons 25 lb of pork, or venison and pork. $11.95. Make them once. Eat well for a while.
How I make a 25 lb batch
This is the method on the package. Keep the meat and the grinder cold the whole way through.
Grind 25 lb lean pork trim through a 1/8 inch plate.
Add 2 cups distilled water and the seasoning package.
Mix until the meat turns tacky and holds together.
Stuff into 32mm hog casings, or pack it in a bulk meat bag if you don't own a stuffer.
Got a deer this year? A good ratio is 10 lb venison to 15 lb pork trim. Venison is lean. The pork keeps the brat juicy.
Cook them right
Fresh brats are raw sausage. Grill them over medium heat or pan-fry them, and take them to 160°F inside, the USDA safe minimum for ground pork. Don't stab them with a fork. That's where the juice goes. For a one-pan supper, try our Oktoberfest Sheet-Pan Brats with apples, potatoes and sauerkraut.
Deer Camp deal: free shipping on orders of $35 or more with code DEERCAMP, through Nov 13. New here? Join Spice Chronicles on our homepage and we'll email you FRISCO15 for 15% off your first order. The two codes stack.
