Easy Homemade Bratwurst & How to Cook Beer Brats | From Scratch
ฝัง
- เผยแพร่เมื่อ 22 ก.ย. 2020
- Making homemade bratwurst or brats (pronounced “braht”) from scratch isn’t as daunting as it sounds. So long as you keep your meat grinder nice and icy, the rest of the process should run smoothly.
Sheboygan, WI is a small county that deserves credit for making bratwurst mainstream in this country. Hence, the reason this video is dedicated to our Northern neighbors.
To get the fat % set the amount of lean meat as 100% then add enough fat to equate to the percentage you’re looking for. For example if 4 pounds of lean meat is is 100%, then 1 pound, or ¼ of the weight should be fat for a 25% fat sausage.
If you have time, I recommend letting the brats dry out on a rack in a sheet tray in the fridge for at least a night. This helps dry out the casing making them less likely to burst at the ends and also lets the spices sink into the meat.
More details, recipe notes and articles below. In honor of Oktoberfest, the Midwest and tubular meat… Let’s brat! 🤘🏻Adam
BRATWURST...
4lb (1814g) Lean Pork
1lb (453g) Pork Fat, 25% fat
40g (4 tbsp) Kosher Salt
*Feel free to run the sausage a second time through a smaller die for a finer texture.
**Roughly 10g (1 tbsp) salt per lb of sausage meat.
“SHEBOYGAN” SPICE BLEND: (enough for 5 lb of sausages)
1.5g (3 tsp) Dried Marjoram
7g (2 tsp) Garlic Powder
4g (2 tsp) Ginger Powder
3g (6 pods) Whole Mace
4g (2 tsp) Whole Allspice
5g (2 tsp) Whole Caraway Seed
6g (2 tsp) Whole Black Peppercorn
40g (4 tbsp) Kosher Salt *1 tbsp per lb of protein
10g (1 tbsp) Cane Sugar
45ml (3 tbsp) Apple Cider Vinegar
45ml (3 tbsp) Ice Water *add more for smoother texture
*Toast appropriate spices then blend together.
BEER GRAVY BRAISED BRATS...
6-8 Bratwurst
570g (2 whole) Yellow Onions
15g (1-2 cloves) Garlic, minced
2g (2 tsp) Black Pepper, ground
3g (1 tsp) Paprika
12g (2 tsp) Dark Brown Sugar
12oz (1 can) Dark Beer *Oktoberfest is best
42g (3 tbsp) Unsalted Butter
8g (1 tbsp) AP Flour
Kosher Salt to taste
Optional Mustard/Sauerkraut
BEER MUSTARD
1/ 2 cup Yellow Mustard Seed
1/ 2 cup Brown Mustard Seed
1 cup Dark Beer (Oktoberfest Marzen Lager)
1/ 2 cup Apple Cider Vinegar
2 tbsp Dark Brown Sugar
1 tsp Kosher Salt
*Let beer/mustard/vinegar soak for a day in fridge then blitz in blender.
*ferment 2-3 days submerged and covered at room temp.
*Store in the fridge for 1-2 months.
SAUERKRAUT
2lb Cabbage/Veg
1 tbsp Kosher Salt
Seasonings - dried herbs, spices, etc.
*ferment 3-30 days submerged and covered at room temp
*Store in the fridge indefinitely. Use common sense.
________________________________________________________
GEAR THAT I USE…
Hog Casings - amzn.to/32ulTPF
Sausage Poker - amzn.to/3c0svbx
Cuisinart Spice Grinder - amzn.to/35Bu0vu
Kitchen Aid Stand Mixer - amzn.to/32qX0Em
Kitchen Aid Meat Grinder - amzn.to/2Rqjfnx
________________________________________________________
FOLLOW ME ON SOCIAL:
Instagram: / omnivorousa. .
Facebook: / omnivorousadam
Tik Tok: vm.tiktok.com/fms9tX/
Website: www.omnivorousadam.com/
________________________________________________________
MORE INFORMATION FOR YOU CURIOUS HUMANS…
All about German Mustard - germanfoods.org/german-food-f...
The History of Oktoberfest - www.britannica.com/topic/Okto...
The Sausage that Made Sheboygan Famous - www.sheboyganpress.com/story/....
________________________________________________________
MUSIC:
Melodeyes - / melodeyes Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description. - แนวปฏิบัติและการใช้ชีวิต
![[LIVE] : ONE ลุมพินี 69 | คู่เอก "กุหลาบดำ vs นาบิล"](http://i.ytimg.com/vi/PNM6U8e_HMo/mqdefault.jpg)
Chicago boy in Japan, couldn't be happier than finding a recipe for the brats I grew up with, thanks!
That's badass! I love Japan. Happy to help when I can. Thanks for watching.
A year later, I made these Brats. First time making brats, hands down best brat I’ve ever cooked! Looking forward to making these for friends and family years to come!
Dude! Amazing! Love to hear it. Be sure to pair with a big cold boy of Oktoberfest bier and you're living life.
Thanks Adam, I am new to sausage making and just found your video today.Looks great, will give it a go !
No doubt! You got this.
Intelligent, funny and a great all around dude that knows his way around the kitchen and stove... Love it...
Just fabulous - been to a many Octoberfest's and this looks pretty festive !! Well done
Great recipe. Made these today and oh my amazing flavor. Yes I use to live in Wisconsin. Yes first time I had some bursts but I got better with time.
Discovered your channel through tiktok. You definitely deserve more subs, more views and everything. I love just watching your videos, especially when cooking
Thanks Zui! We'll see what happens. We out here. Thanks for the support and love.
@@AdamWitt anyway, since I went every year to Oktoberfest (I'm swiss, I live 4h from there) and I have the same kitchenaid, I'll try to do the sausages from scratch 🤩 sounds good and you're right: making things from scratch is really satisfying. I usually do gnocchi, pasta, bread and bakery always from scratch. The peace of the senses 😇
@@ZuiXan That's awesome dude! I have a little bit of Swiss blood - would love to make it over there some day.
You crack me up
Good shit !
Was a Chicago man moved back up home to wisco
Cheers !!
Down with the thickness ! Good stuff lol
Ayy thanks homie. Welcome.
Wisconsin represent! I love this video!
Ayy ty!
Very nice video! I have been making my own sausage for 40+ years and found your methods very good.
Thanks John!
Yea nice 👌🏼 Greeting from Germany 🤟🏼
Ayy, thanks homie! Prost.
Brilliant!!
Awesome video buddy.
had to hit the subscribe button.... awesome vid
these were so damn tasty, i never knew nor had eaten brats this way, plus homemade mustard + kraut - i mean come on! AND an oktoberfest beer in hand!? perfectly cozy.
Yes Babe!
Really good video
Great vid. Looking forward to making these. Just one question, in your notes it says 40g of salt for the Bratwurst (ground meat portion) and again 40g of salt in the spice blend, but the video only shows salt going into the spice blend. Do I need to salt the meat with an additional 40g before adding the spice blend to the meat?
I make 10# of any sausage at a time , for this one I did 5# fresh and 5# smoked (added 6g cure) pending my mood on what taste better .
But a good beer gravy and spuds just can’t beat.
Omg you just made traditional Bangers and Mash!! Yassss sir! Oh and when you said "saucy prison", I was like, "yeah more like saucy SPA!" 🤣🤣🤣
I suppose it goes either way! Lol.
amazing contents
friend
gracias
you deserve more followers
we out here
I’m so hungry 😍😍
I would absolutely devour that sausage
I've made homemade b4. But i could never get the ends to stay like in this video. They always unraveled after cutting. So i just did long spirals and cut to length after cooking. Any tips?
Respect, never made my own sausage (coming from a guy who bakes batter croissants then the local French bakers and does about everything from scratch) the filling and work that goes into it, just one big heap of respect! And a tad of sadness how the history of the USA and its foods still makes it hard for you guys, the immigrants came with memory and poor supply lines to the old world. So much food that is good here in the EU can only be used at a high price or low quality substitute in the USA. The basic course salt I buy here in any supermarket is the same quality as the expensive kosher salt for example ( just salt no additions, while USA people need to get that in the kosher boxes, it's even worse with cheeses for ya.
Yeah man. Crazy stuff. I def recommend trying your own sausage. It's fun.
Can one use beef fat instead of porkbelly? I always have ribeye fat laying around when trimming steaks.
You surely can, but it will drastically change the flavor profile of the sausage. If it's good or bad is up to you. I've never done that.
Oh my God I am DROOLING over here…. 10:48
Get a LEM Big Bite #8 grinder, it will change your life. It is at least 10 times faster than the grinder you used and if you cut your meat in longer strips it will suck them in so fast you wont have chance to use your meat plunger.
YOU DA MAN HOLY CHRIST
The black pepper volume vs weight is weird 2 tsp or 40 grams . 2 tablespoons is about 28 grams
Tubular brats broh
yarrrr!
🤣
Pink salt is much better. 🙏
I’m in the area and a cook. Hit me up if you want to collaborate. 👍🏽 Awesome vid!