A friend has made a mixture to stuff into casings; it's a cranberry
bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb
cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some brown
sugar and spices. She fried up a little patty to check the taste and said
it tastes great but sort of fell apart. It's a little too moist, probably
due to the extra moisture from the frozen cranberries.

I've never made sausage before much less a form of bratwurst. Is there
something she can (or should) add to make the mixture less moist? They will
be stuffed into casings and grilled. She just doesn't want them to fall
apart when people cut into them. Suggestions?

Jill

On Sat, 7 Jul 2007 17:49:17 -0500, "jmcquown" >
wrote:

>A friend has made a mixture to stuff into casings; it's a cranberry
>bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb
>cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some brown
>sugar and spices. She fried up a little patty to check the taste and said
>it tastes great but sort of fell apart. It's a little too moist, probably
>due to the extra moisture from the frozen cranberries.
>
>I've never made sausage before much less a form of bratwurst. Is there
>something she can (or should) add to make the mixture less moist? They will
>be stuffed into casings and grilled. She just doesn't want them to fall
>apart when people cut into them. Suggestions?
>
>Jill
>
I believe she needs to emulsify the fat and the liquids in the
sausage. It'll need to be very cold and be mixed in a very cold bowl,
probably with a couple of eggs to help make the emusion.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

Some sausage mixes also use breadcrumbs or matzo meal, this will
soak up that extra moisture.

----------------------------------------------
Posted with NewsLeecher v1.0 Final
* Binary Usenet Leeching Made Easy
* http://www.newsleecher.com/?usenet
----------------------------------------------

jmcquown wrote:
>
> A friend has made a mixture to stuff into casings; it's a cranberry
> bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb
> cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some brown
> sugar and spices. She fried up a little patty to check the taste and said
> it tastes great but sort of fell apart. It's a little too moist, probably
> due to the extra moisture from the frozen cranberries.

There's the mistake. Never heard of dried cranberries?
>
> I've never made sausage before much less a form of bratwurst. Is there
> something she can (or should) add to make the mixture less moist? They will
> be stuffed into casings and grilled. She just doesn't want them to fall
> apart when people cut into them. Suggestions?

She could pick out as many of the cranberries as seems
practical, and replace them with dried cranberries.

Mark Thorson wrote:
> jmcquown wrote:
>>
>> A friend has made a mixture to stuff into casings; it's a cranberry
>> bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb
>> cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some
>> brown sugar and spices. She fried up a little patty to check the
>> taste and said it tastes great but sort of fell apart. It's a
>> little too moist, probably due to the extra moisture from the frozen
>> cranberries.
>
> She could pick out as many of the cranberries as seems
> practical, and replace them with dried cranberries.

Not practical. She doesn't have any; it's not convenient for her to go hunt
some down. The moisture is already mixed into the sausage. I'm asking
about ways to make it more cohesive as it stands. But thanks for playing.

Jill

One time on Usenet, "jmcquown" > said:
> Mark Thorson wrote:
> > jmcquown wrote:
> >>
> >> A friend has made a mixture to stuff into casings; it's a cranberry
> >> bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb
> >> cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some
> >> brown sugar and spices. She fried up a little patty to check the
> >> taste and said it tastes great but sort of fell apart. It's a
> >> little too moist, probably due to the extra moisture from the frozen
> >> cranberries.
> >
> > She could pick out as many of the cranberries as seems
> > practical, and replace them with dried cranberries.
>
> Not practical. She doesn't have any; it's not convenient for her to go hunt
> some down. The moisture is already mixed into the sausage. I'm asking
> about ways to make it more cohesive as it stands. But thanks for playing.

Some plain breadcrumbs maybe? I'm thinking of how well that works
for meatloaf...

--
Jani in WA

On Jul 7, 8:30 pm, (Little Malice) wrote:
> One time on Usenet, "jmcquown" > said:
>
>
>
>
>
> > Mark Thorson wrote:
> > > jmcquown wrote:
>
> > >> A friend has made a mixture to stuff into casings; it's a cranberry
> > >> bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb
> > >> cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some
> > >> brown sugar and spices. She fried up a little patty to check the
> > >> taste and said it tastes great but sort of fell apart. It's a
> > >> little too moist, probably due to the extra moisture from the frozen
> > >> cranberries.
>
> > > She could pick out as many of the cranberries as seems
> > > practical, and replace them with dried cranberries.
>
> > Not practical. She doesn't have any; it's not convenient for her to go hunt
> > some down. The moisture is already mixed into the sausage. I'm asking
> > about ways to make it more cohesive as it stands. But thanks for playing.
>
> Some plain breadcrumbs maybe? I'm thinking of how well that works
> for meatloaf...
>
> --
> Jani in WA- Hide quoted text -
>
> - Show quoted text -

I don't think you want more filler; Modom has the right idea -- get it
cold and keep it chilled while stuffing.

...fred

One time on Usenet, kuvasz guy > said:
> On Jul 7, 8:30 pm, (Little Malice) wrote:
> > One time on Usenet, "jmcquown" > said:
> > > Mark Thorson wrote:
> > > > jmcquown wrote:
> >
> > > >> A friend has made a mixture to stuff into casings; it's a cranberry
> > > >> bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb
> > > >> cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some
> > > >> brown sugar and spices. She fried up a little patty to check the
> > > >> taste and said it tastes great but sort of fell apart. It's a
> > > >> little too moist, probably due to the extra moisture from the frozen
> > > >> cranberries.
> >
> > > > She could pick out as many of the cranberries as seems
> > > > practical, and replace them with dried cranberries.
> >
> > > Not practical. She doesn't have any; it's not convenient for her to go
> hunt
> > > some down. The moisture is already mixed into the sausage. I'm asking
> > > about ways to make it more cohesive as it stands. But thanks for playing.
> >
> > Some plain breadcrumbs maybe? I'm thinking of how well that works
> > for meatloaf...
> >
> > --
> > Jani in WA- Hide quoted text -
> >
> > - Show quoted text -
>
> I don't think you want more filler; Modom has the right idea -- get it
> cold and keep it chilled while stuffing.
>
> ...fred
>

I didn't see Michael's reply, but yeah, that sounds like a better idea
than mine... :-)

--
Jani in WA

Little Malice wrote:
> One time on Usenet, kuvasz guy > said:
>> On Jul 7, 8:30 pm, (Little Malice)
>> wrote:
>>> One time on Usenet, "jmcquown" > said:
>>>> Mark Thorson wrote:
>>>>> jmcquown wrote:
>>>
>>>>>> A friend has made a mixture to stuff into casings; it's a
>>>>>> cranberry bratwurst. Approximate ingredients are 5 lbs. of lean
>>>>>> beef, 3/4lb cranberries (they were frozen), 1-1/2 lbs. of beef
>>>>>> suet, and some brown sugar and spices. She fried up a little
>>>>>> patty to check the taste and said it tastes great but sort of
>>>>>> fell apart. It's a little too moist, probably due to the extra
>>>>>> moisture from the frozen cranberries.
>>>
>>>>> She could pick out as many of the cranberries as seems
>>>>> practical, and replace them with dried cranberries.
>>>
>>>> Not practical. She doesn't have any; it's not convenient for her
>>>> to go
>> hunt
>>>> some down. The moisture is already mixed into the sausage. I'm
>>>> asking about ways to make it more cohesive as it stands. But
>>>> thanks for playing.
>>>
>>> Some plain breadcrumbs maybe? I'm thinking of how well that works
>>> for meatloaf...
>>>
>>> --
>>> Jani in WA- Hide quoted text -
>>>
>>> - Show quoted text -
>>
>> I don't think you want more filler; Modom has the right idea -- get
>> it cold and keep it chilled while stuffing.
>>
>> ...fred
>>
>
> I didn't see Michael's reply, but yeah, that sounds like a better idea
> than mine... :-)

I did suggest breadcrumbs but that was her response - she didn't want it to
be like meatloaf. It probably won't matter too much once it's in the
casings and then grilled but she's still concerned about the texture even in
the casings. BTW, this is not the first time she's made bratwurst, just
this particular type.

Jill

One time on Usenet, "jmcquown" > said:

<snip>

> I did suggest breadcrumbs but that was her response - she didn't want it to
> be like meatloaf. It probably won't matter too much once it's in the
> casings and then grilled but she's still concerned about the texture even in
> the casings. BTW, this is not the first time she's made bratwurst, just
> this particular type.

It sounds good in any case. Cranberry goes so nicely with meat...

--
Jani in WA

"modom (palindrome guy)" <moc.etoyok@modom> wrote in
:

> On Sat, 7 Jul 2007 17:49:17 -0500, "jmcquown" >
> wrote:
>
>>A friend has made a mixture to stuff into casings; it's a cranberry
>>bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb
>>cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some
>>brown sugar and spices. She fried up a little patty to check the
>>taste and said it tastes great but sort of fell apart. It's a little
>>too moist, probably due to the extra moisture from the frozen
>>cranberries.
>>
>>I've never made sausage before much less a form of bratwurst. Is
>>there something she can (or should) add to make the mixture less
>>moist? They will be stuffed into casings and grilled. She just
>>doesn't want them to fall apart when people cut into them.
>>Suggestions?
>>
>>Jill
>>
> I believe she needs to emulsify the fat and the liquids in the
> sausage. It'll need to be very cold and be mixed in a very cold bowl,
> probably with a couple of eggs to help make the emusion.
> --
>
> modom
>
Cold is important.

Also there usually is some air dry time of several hours to overnight or
even longer for some sausages to help dry them. This is before smoking
but after the curing.

Perhaps next time consider dried cranberries? She could plump the dried
cranberries up in a liquid say brandy, rum, apple juice or even water and
pat the cranberries dry. Before she mixes the cranberries in with the
forcemeat.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

In article >,
"jmcquown" > wrote:

> A friend has made a mixture to stuff into casings; it's a cranberry
> bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb
> cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some brown
> sugar and spices. She fried up a little patty to check the taste and said
> it tastes great but sort of fell apart. It's a little too moist, probably
> due to the extra moisture from the frozen cranberries.
>
> I've never made sausage before much less a form of bratwurst. Is there
> something she can (or should) add to make the mixture less moist? They will
> be stuffed into casings and grilled. She just doesn't want them to fall
> apart when people cut into them. Suggestions?
>
> Jill

A little extra fat in the form of some ground pork will help.
Lean beef is not the most efficient of sausage meat. :-)

Pork fat is stickier than suet.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

hahabogus wrote:
> "modom (palindrome guy)" <moc.etoyok@modom> wrote in
> :
>
>> On Sat, 7 Jul 2007 17:49:17 -0500, "jmcquown"
>> > wrote:
>>
>>> A friend has made a mixture to stuff into casings; it's a cranberry
>>> bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb
>>> cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some
>>> brown sugar and spices. She fried up a little patty to check the
>>> taste and said it tastes great but sort of fell apart. It's a
>>> little too moist, probably due to the extra moisture from the frozen
>>> cranberries.
>>>
>>> I've never made sausage before much less a form of bratwurst. Is
>>> there something she can (or should) add to make the mixture less
>>> moist? They will be stuffed into casings and grilled. She just
>>> doesn't want them to fall apart when people cut into them.
>>> Suggestions?
>>>
>>> Jill
>>>
>> I believe she needs to emulsify the fat and the liquids in the
>> sausage. It'll need to be very cold and be mixed in a very cold
>> bowl, probably with a couple of eggs to help make the emusion.
>> --
>>
>> modom
>>
> Cold is important.
>
> Also there usually is some air dry time of several hours to overnight
> or even longer for some sausages to help dry them. This is before
> smoking but after the curing.
>
She's not planning to smoke the bratwurst. Not at all. No smoking, no
curing. Just grilled raw sausage in casings.

> Perhaps next time consider dried cranberries? She could plump the
> dried cranberries up in a liquid say brandy, rum, apple juice or even
> water and pat the cranberries dry. Before she mixes the cranberries
> in with the forcemeat.

That might work for next time, not for this batch. But thanks, Alan

Jill

"jmcquown" > wrote in message
>
> That might work for next time, not for this batch. But thanks, Alan
>
> Jill
>
>

How much salt? You need some salt to extract the myosin in the meat. The
myosin becomes the glue that holds things together when you mix the meat.
It is a protein and salt extracts if from the muscle fiber so it acts as an
emulsifier. You need some water in there too.
--
Ed
http://pages.cthome.net/edhome/

On Jul 7, 6:49?pm, "jmcquown" > wrote:
> A friend has made a mixture to stuff into casings; it's a cranberry
> bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb
> cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some brown
> sugar and spices. She fried up a little patty to check the taste and said
> it tastes great but sort of fell apart. It's a little too moist, probably
> due to the extra moisture from the frozen cranberries.
>
> I've never made sausage before much less a form of bratwurst. Is there
> something she can (or should) add to make the mixture less moist? They will
> be stuffed into casings and grilled. She just doesn't want them to fall
> apart when people cut into them. Suggestions?
>
> Jill

Won't be kosher but powdered milk is often used in sausage making as a
binder, among other things.

http://www.sausagemaker.com/browsepr...lb.-8-oz..html

Sheldon

Edwin Pawlowski wrote:
> "jmcquown" > wrote in message
>>
>> That might work for next time, not for this batch. But thanks, Alan
>>
>>
>> Jill
>>
>>
>
> How much salt? You need some salt to extract the myosin in the meat.
> The myosin becomes the glue that holds things together when you mix
> the meat. It is a protein and salt extracts if from the muscle fiber
> so it acts as an emulsifier. You need some water in there too.

I think there was enough liquid (aka water) from the frozen cranberries.
I'm sorry, I don't know how much salt she added. She said the mixture
tastes just great so flavour wasn't the issue. It's just (maybe) a tad too
moist. I'm thinking once it's in the casings it really won't matter but I
said I'd inquire, so inquiring is what I'm doing. Thanks, Ed

On Jul 7, 6:49?pm, "jmcquown" > wrote:
> A friend has made a mixture to stuff into casings; it's a cranberry
> bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb
> cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some brown
> sugar and spices. She fried up a little patty to check the taste and said
> it tastes great but sort of fell apart. It's a little too moist, probably
> due to the extra moisture from the frozen cranberries.
>
> I've never made sausage before much less a form of bratwurst. Is there
> something she can (or should) add to make the mixture less moist? They will
> be stuffed into casings and grilled. She just doesn't want them to fall
> apart when people cut into them. Suggestions?


Just checked the Bratwust recipe in my copy of Rytek Kutas' book,
along with whole milk his recipe also contains whole eggs, and soy
protein. His recipe is too involved so I won't post it, and I don't
post sausage recipes anyway as I do not wish to be responsible for
anyone poisoning themselves and/or others. I strongly suggest that
before anyone attempts any kind of sausage that they read Kutas' book,
carefully, at least three times cover to cover.

Sheldon wrote:
> On Jul 7, 6:49?pm, "jmcquown" > wrote:
>> A friend has made a mixture to stuff into casings; it's a cranberry
>> bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb
>> cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some
>> brown sugar and spices. She fried up a little patty to check the
>> taste and said it tastes great but sort of fell apart. It's a
>> little too moist, probably due to the extra moisture from the frozen
>> cranberries.
>>
>> I've never made sausage before much less a form of bratwurst. Is
>> there something she can (or should) add to make the mixture less
>> moist? They will be stuffed into casings and grilled. She just
>> doesn't want them to fall apart when people cut into them.
>> Suggestions?
>>
>> Jill
>
> Won't be kosher but powdered milk is often used in sausage making as a
> binder, among other things.

That was actually suggested to her by another party, so maybe adding
powdered milk will help. Also I think keeping the mixture well chilled when
stuffing the casings. Thanks, Sheldon!

Jill

jmcquown wrote:
> Edwin Pawlowski wrote:
>> "jmcquown" > wrote in message
>>> That might work for next time, not for this batch. But thanks, Alan
>>>
>>>
>>> Jill
>>>
>>>
>> How much salt? You need some salt to extract the myosin in the meat.
>> The myosin becomes the glue that holds things together when you mix
>> the meat. It is a protein and salt extracts if from the muscle fiber
>> so it acts as an emulsifier. You need some water in there too.
>
> I think there was enough liquid (aka water) from the frozen cranberries.
> I'm sorry, I don't know how much salt she added. She said the mixture
> tastes just great so flavour wasn't the issue. It's just (maybe) a tad too
> moist. I'm thinking once it's in the casings it really won't matter but I
> said I'd inquire, so inquiring is what I'm doing. Thanks, Ed
>
>
She might be closer than she thinks. Real brats won't have the gummy
stick together texture of the "sausauge like products" such as Hillshire
and Oscar make.

On Jul 8, 8:20 am, Sheldon > wrote:

>
> Just checked the Bratwust recipe in my copy of Rytek Kutas' book,
> along with whole milk his recipe also contains whole eggs, and soy
> protein. His recipe is too involved so I won't post it, and I don't
> post sausage recipes anyway as I do not wish to be responsible for
> anyone poisoning themselves and/or others. I strongly suggest that
> before anyone attempts any kind of sausage that they read Kutas' book,
> carefully, at least three times cover to cover.

I'll second the recomendation for Kutas' book... And the company that
he founded, The Sausage Maker, is a great place to do businesss:
www.sausagemaker.com

...fred

In article .com>,
kuvasz guy > wrote:

> On Jul 8, 8:20 am, Sheldon > wrote:
>
> >
> > Just checked the Bratwust recipe in my copy of Rytek Kutas' book,
> > along with whole milk his recipe also contains whole eggs, and soy
> > protein. His recipe is too involved so I won't post it, and I don't
> > post sausage recipes anyway as I do not wish to be responsible for
> > anyone poisoning themselves and/or others. I strongly suggest that
> > before anyone attempts any kind of sausage that they read Kutas' book,
> > carefully, at least three times cover to cover.
>
> I'll second the recomendation for Kutas' book... And the company that
> he founded, The Sausage Maker, is a great place to do businesss:
> www.sausagemaker.com
>
> ..fred

Damn that's a helluva website. :-) Thanks!

I've already had fun making home made sausage with the meat grinder I
have and I can get natural casings locally... and there are sausage
recipes all over the internet,

but one of these days I'd really like to try making hot
dogs/Frankfurters. The casings I have are FAR too large in diameter for
that.

How would I go about learning how to make those, and what casings would
I use?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet > wrote in newsmp_omelet-
:

> How would I go about learning how to make those, and what casings would
> I use?
>

There are recipes on that site for weiners...right hand side just below
their link for the free catalog, about the thrid link down. Weiners recipes
can be found after a click or two...

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

In article >,
hahabogus > wrote:

> Omelet > wrote in newsmp_omelet-
> :
>
> > How would I go about learning how to make those, and what casings would
> > I use?
> >
>
> There are recipes on that site for weiners...right hand side just below
> their link for the free catalog, about the thrid link down. Weiners recipes
> can be found after a click or two...

Ah, thanks!

Appears I did not search far enough.
I noted that they had some really thin stuffer cones available!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
hahabogus > wrote:

> Omelet > wrote in newsmp_omelet-
> :
>
> > How would I go about learning how to make those, and what casings would
> > I use?
> >
>
> There are recipes on that site for weiners...right hand side just below
> their link for the free catalog, about the thrid link down. Weiners recipes
> can be found after a click or two...

Ok, looks like these are the recommended casings.
I did not look far enough, thanks! :-)

http://www.sausagemaker.com/index.as...PROD&ProdID=67

That is one helluva website for those that like to make this stuff.
Might become a serious hobby!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On Sun, 08 Jul 2007 09:30:57 -0500, Omelet wrote:
>
> > How would I go about learning how to make those, and what casings would
> > I use?
>
> You need sheep casings for that. You also need to emulsify the
> mixture much more thoroughly than you can with a meat grinder.
> Special machines are sold for that purpose, though you may be
> able to do it with a food processor in small amounts if you're
> careful.
>
> -sw

Yes. I did finally find that info. on the site, thanks! :-)
They have emulsification instructions with the recipes.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Jul 8, 10:50?am, Omelet > wrote:
> In article >,
>
> hahabogus > wrote:
> > Omelet > wrote in newsmp_omelet-
> > :
>
> > > How would I go about learning how to make those, and what casings would
> > > I use?
>
> > There are recipes on that site for weiners...right hand side just below
> > their link for the free catalog, about the thrid link down. Weiners recipes
> > can be found after a click or two...
>
> Ok, looks like these are the recommended casings.
> I did not look far enough, thanks! :-)
>
> http://www.sausagemaker.com/index.as...PROD&ProdID=67
>
> That is one helluva website for those that like to make this stuff.
> Might become a serious hobby!

You might want to check out this web site too, they may even be locate
within commuting distance:

http://www.alliedkenco.com/catalog/index.php

There are recipes and other good info there.

Sheldon

Steve Wertz wrote:

> What I don't understand is why some brats are coarse ground, and
> some are emulsified (like hot dogs). To me, a brat is emulsified
> - that's how we knew them in Pittsburgh. But I see plenty that
> are course ground. So which one is the bratwurst?

It seems to me that brats used to be whitish, emulsified sausages. Then
when Johnsonville came along, the coarse-ground ones became popular.

There are still the other type available.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Default User" wrote:
> Steve Wertz wrote:
> > What I don't understand is why some brats are coarse ground, and
> > some are emulsified (like hot dogs). To me, a brat is emulsified
> > - that's how we knew them in Pittsburgh. But I see plenty that
> > are course ground. So which one is the bratwurst?
>
> It seems to me that brats used to be whitish, emulsified sausages. Then
> when Johnsonville came along, the coarse-ground ones became popular.
>
> There are still the other type available.

Brats can be smoked or fresh... of beef, of pork, of both... emulsied,
coarse, or anywhere inbetween. There is no such thing as any type of
sausage of only one style.... there are as many ways to make a sausage
as there are sausage makers who make them. Of all foods this is most
true of sausage. I've never yet met any two Polock sausage makers who
make Kielbasa the same. What's not to understand...

Steve Wertz wrote:
> On Sun, 08 Jul 2007 05:39:20 GMT, hahabogus wrote:
>
>> Also there usually is some air dry time of several hours to overnight or
>> even longer for some sausages to help dry them. This is before smoking
>> but after the curing.
>
> What I don't understand is why some brats are coarse ground, and
> some are emulsified (like hot dogs). To me, a brat is emulsified
> - that's how we knew them in Pittsburgh. But I see plenty that
> are course ground. So which one is *the* bratwurst?
>
> -sw

Don't know that answer but "hot dog style" brats are weird to me. There
were lots of sausage makers in my family (some native Germans) and they
never made the hot dog style. There is a great 3rd generation German
meat market a few towns over from me and their brats are never hot dog
style. I visit friends in an area in Wisconsin that has a huge German
population and brats there were coarse ground. I frequent a couple
decent authentic German restaurants that make their own brats and they
never make/serve hot dog style.

In article >,
"Default User" > wrote:

> Steve Wertz wrote:
>
> > What I don't understand is why some brats are coarse ground, and
> > some are emulsified (like hot dogs). To me, a brat is emulsified
> > - that's how we knew them in Pittsburgh. But I see plenty that
> > are course ground. So which one is the bratwurst?
>
> It seems to me that brats used to be whitish, emulsified sausages. Then
> when Johnsonville came along, the coarse-ground ones became popular.
>
> There are still the other type available.
>
> Brian

That was the way they were when I was a kid in Cincinnati (1950s) and I
think I didn't see the coarse ones until the late '60s ... I think they
were Johnsonville. Even if not made by Johnsonville people would call
them "Johnsonville style." But a friend of mine who grew up in Milwaukee
says about all the brats from up there were coarse, so I came to suspect
it was a regional thing. Now it looks like the darker, coarser ones are
everywhere.

BTW, Johnsonville makes white (and to me normal) brats ... they call
them "Stadium Style." Uh, ok .....

Regards,
Dave W.

In article om>,
Sheldon > wrote:

> On Jul 8, 10:50?am, Omelet > wrote:
> > In article >,
> >
> > hahabogus > wrote:
> > > Omelet > wrote in newsmp_omelet-
> > > :
> >
> > > > How would I go about learning how to make those, and what casings would
> > > > I use?
> >
> > > There are recipes on that site for weiners...right hand side just below
> > > their link for the free catalog, about the thrid link down. Weiners
> > > recipes
> > > can be found after a click or two...
> >
> > Ok, looks like these are the recommended casings.
> > I did not look far enough, thanks! :-)
> >
> > http://www.sausagemaker.com/index.as...PROD&ProdID=67
> >
> > That is one helluva website for those that like to make this stuff.
> > Might become a serious hobby!
>
> You might want to check out this web site too, they may even be locate
> within commuting distance:
>
> http://www.alliedkenco.com/catalog/index.php
>
> There are recipes and other good info there.
>
> Sheldon

Actually, I called Cabela's. They have sheep and pork casings, plus
natural casings to make summer sausage and a whole lot of books!
Their sheep casings are the right size too.

I'd rather not mail order if I don't have to, and that website has a
basic frankfurter recipe. I have all the ingredients on hand except for
mace, but I'll have to look for my food processor for emulsifying. I've
not used that thing in years! It's buried somewhere in the pantry.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On Sun, 08 Jul 2007 09:50:15 -0500, Omelet wrote:
>
> > Ok, looks like these are the recommended casings.
> > I did not look far enough, thanks! :-)
> >
> > http://www.sausagemaker.com/index.as...PROD&ProdID=67
>
> Recognize these?
> <http://www.alliedkenco.com/catalog/p...vis=1&osCsid=3
> 7dc034c057860128a9466564de83552>
>
> Same brand as the hog casings we get here. Ask HEB.
>
> -sw

HEB only has the medium pork casings locally.
Like I told Shel', Cabela's in Kyle/Buda has the sheep casings.
I called them. I have yet to totally peruse their sausage making area. I
understand it's pretty extensive and I _did_ buy my meat grinder from
them.

They should have the proper stuffing cone too, hopefully. The one I have
is too large for the small sheep casings.

Danke. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On Sun, 08 Jul 2007 13:51:49 -0500, Omelet wrote:
>
> > They should have the proper stuffing cone too, hopefully. The one I have
> > is too large for the small sheep casings.
>
> The KitchenAid stuffer attachment kit comes with both sheep and
> hog-sized stuffers. Of course this is only feasible if you
> already own a KA along with the grinder attachment.

I actually do, but I've no idea where the grinding attachments are
stashed. I'd rather use the dedicated meat grinder since it's faster and
more powerful...

and I have it. ;-)

>
> I'm sure they'd have a breakfast sausage cone - Cabella's that
> is. My store is Callahan's (not too far from you).

Callahans is a lot further than Cabela's! Trust me.
Cabela's is 16 miles from where I live (roughly)

>
> I've always wondered how they make sausage casings. They're so
> thin and uniform. How do they get out all the cilia and other
> goodies in such long sections? I know about the bungers, but do
> those strip them down to usable casings?
>
> -sw

I think they are just washed, sanitized, then salt dried.
Have you ever gutted an animal? The small intestines are rather thin and
fragile. The cilia are microscopic.

I don't think the colons are used. Those are thicker walled.
I've see human colons being dissected back in Pathology once in awhile.
Surprisingly different from what I've seen when I've gutted emus,
poultry, rabbits, squirrels and deer.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Dave W" > wrote in message
...
> In article >,
> "Default User" > wrote:
>
>> Steve Wertz wrote:
>>
>> > What I don't understand is why some brats are coarse ground, and
>> > some are emulsified (like hot dogs). To me, a brat is emulsified
>> > - that's how we knew them in Pittsburgh. But I see plenty that
>> > are course ground. So which one is the bratwurst?
>>
>> It seems to me that brats used to be whitish, emulsified sausages. Then
>> when Johnsonville came along, the coarse-ground ones became popular.
>>
>> There are still the other type available.
>>
>> Brian
>
> That was the way they were when I was a kid in Cincinnati (1950s) and I
> think I didn't see the coarse ones until the late '60s ... I think they
> were Johnsonville. Even if not made by Johnsonville people would call
> them "Johnsonville style." But a friend of mine who grew up in Milwaukee
> says about all the brats from up there were coarse, so I came to suspect
> it was a regional thing. Now it looks like the darker, coarser ones are
> everywhere.
>
> BTW, Johnsonville makes white (and to me normal) brats ... they call
> them "Stadium Style." Uh, ok .....
>
> Regards,
> Dave W.

Johnsonville has been around since 1945 and their style of brat a lot longer
than that. As a child in Sheboygan, everyone I knew had a favorite butcher
to go to for brats. Generally speaking, all Sheboygan brats were similar
but different according to the butcher that made them -- slight seasoning
differences, maybe more pork or more fat -- but the same brat nevertheless.
I guess what you folks here are calling white. I would call them pink with
coarse amounts of meat and fat. I've never touched a really white brat but
I've seen them and found them unappetizing. When I went to the Univ. of
Wisconsin in Madison, all the brats there were reddish with seasoning and
the taste was extremely different from the Sheboygan brats. The Milwaukee
brats look different and taste different than the Sheboygan brats and the
Chicago brats are different than any of the others. Go to northern
Wisconsin and they are different again. At least they used to be when there
were individual butcher shops that made them and catered to different German
immigrant tastes. As with everything all the wonderful differences
disappear as one company buys another. I still like the Johnsonville brats,
but they don't taste the same as when I was young. They were probably more
fatty because I remember a lot of flare-ups on the grill as I cooked
hamburgers and brats for the family gatherings.

Janet

Omelet wrote:
> In article .com>,
> kuvasz guy > wrote:
>
>> On Jul 8, 8:20 am, Sheldon > wrote:
>>
>>> Just checked the Bratwust recipe in my copy of Rytek Kutas' book,
>>> along with whole milk his recipe also contains whole eggs, and soy
>>> protein. His recipe is too involved so I won't post it, and I don't
>>> post sausage recipes anyway as I do not wish to be responsible for
>>> anyone poisoning themselves and/or others. I strongly suggest that
>>> before anyone attempts any kind of sausage that they read Kutas' book,
>>> carefully, at least three times cover to cover.
>> I'll second the recomendation for Kutas' book... And the company that
>> he founded, The Sausage Maker, is a great place to do businesss:
>> www.sausagemaker.com
>>
>> ..fred
>
> Damn that's a helluva website. :-) Thanks!
>
> I've already had fun making home made sausage with the meat grinder I
> have and I can get natural casings locally... and there are sausage
> recipes all over the internet,
>
> but one of these days I'd really like to try making hot
> dogs/Frankfurters. The casings I have are FAR too large in diameter for
> that.
>
> How would I go about learning how to make those, and what casings would
> I use?


If your casings are too large, you use them anyway; add garlic to the
recipe and call it knackwurst or ring balogna.

Bob

Omelet wrote:
> In article om>,
> Sheldon > wrote:
>
>> On Jul 8, 10:50?am, Omelet > wrote:
>>> In article >,
>>>
>>> hahabogus > wrote:
>>>> Omelet > wrote in newsmp_omelet-
>>>> :
>>>>> How would I go about learning how to make those, and what casings would
>>>>> I use?
>>>> There are recipes on that site for weiners...right hand side just below
>>>> their link for the free catalog, about the thrid link down. Weiners
>>>> recipes
>>>> can be found after a click or two...
>>> Ok, looks like these are the recommended casings.
>>> I did not look far enough, thanks! :-)
>>>
>>> http://www.sausagemaker.com/index.as...PROD&ProdID=67
>>>
>>> That is one helluva website for those that like to make this stuff.
>>> Might become a serious hobby!
>> You might want to check out this web site too, they may even be locate
>> within commuting distance:
>>
>> http://www.alliedkenco.com/catalog/index.php
>>
>> There are recipes and other good info there.
>>
>> Sheldon
>
> Actually, I called Cabela's. They have sheep and pork casings, plus
> natural casings to make summer sausage and a whole lot of books!
> Their sheep casings are the right size too.
>
> I'd rather not mail order if I don't have to, and that website has a
> basic frankfurter recipe. I have all the ingredients on hand except for
> mace, but I'll have to look for my food processor for emulsifying. I've
> not used that thing in years! It's buried somewhere in the pantry.


You can substitute nutmeg for the mace. (ground coriander seed also
works, but doesn't taste as good IMHO) Also, a KitchenAid mixer with
the bread paddle works pretty good for emulsifying the meat paste.

Bob

On Sun, 08 Jul 2007 20:45:26 -0500, zxcvbob >
wrote:

>You can substitute nutmeg for the mace.

Nutmeg? Ick. Use allspice.
--

History is a vast early warning system
Norman Cousins

Default User wrote:

> Steve Wertz wrote:
>
> > What I don't understand is why some brats are coarse ground, and
> > some are emulsified (like hot dogs). To me, a brat is emulsified
> > - that's how we knew them in Pittsburgh. But I see plenty that
> > are course ground. So which one is the bratwurst?
>
> It seems to me that brats used to be whitish, emulsified sausages.
> Then when Johnsonville came along, the coarse-ground ones became
> popular.
>
> There are still the other type available.

Johnsonville makes both. We're having the more brownish hot dog type
smoked ones for lunch today.

--
-Gina in Italy

"evil government scientist Dirk Benedict."
- Anim8rFSK

In article >,
zxcvbob > wrote:

> Omelet wrote:
> > In article .com>,
> > kuvasz guy > wrote:
> >
> >> On Jul 8, 8:20 am, Sheldon > wrote:
> >>
> >>> Just checked the Bratwust recipe in my copy of Rytek Kutas' book,
> >>> along with whole milk his recipe also contains whole eggs, and soy
> >>> protein. His recipe is too involved so I won't post it, and I don't
> >>> post sausage recipes anyway as I do not wish to be responsible for
> >>> anyone poisoning themselves and/or others. I strongly suggest that
> >>> before anyone attempts any kind of sausage that they read Kutas' book,
> >>> carefully, at least three times cover to cover.
> >> I'll second the recomendation for Kutas' book... And the company that
> >> he founded, The Sausage Maker, is a great place to do businesss:
> >> www.sausagemaker.com
> >>
> >> ..fred
> >
> > Damn that's a helluva website. :-) Thanks!
> >
> > I've already had fun making home made sausage with the meat grinder I
> > have and I can get natural casings locally... and there are sausage
> > recipes all over the internet,
> >
> > but one of these days I'd really like to try making hot
> > dogs/Frankfurters. The casings I have are FAR too large in diameter for
> > that.
> >
> > How would I go about learning how to make those, and what casings would
> > I use?
>
>
> If your casings are too large, you use them anyway; add garlic to the
> recipe and call it knackwurst or ring balogna.
>
> Bob

<lol> That's an excellent thought!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
zxcvbob > wrote:

> >
> > Actually, I called Cabela's. They have sheep and pork casings, plus
> > natural casings to make summer sausage and a whole lot of books!
> > Their sheep casings are the right size too.
> >
> > I'd rather not mail order if I don't have to, and that website has a
> > basic frankfurter recipe. I have all the ingredients on hand except for
> > mace, but I'll have to look for my food processor for emulsifying. I've
> > not used that thing in years! It's buried somewhere in the pantry.
>
>
> You can substitute nutmeg for the mace. (ground coriander seed also
> works, but doesn't taste as good IMHO) Also, a KitchenAid mixer with
> the bread paddle works pretty good for emulsifying the meat paste.
>
> Bob

Okay, I have Nutmegs (whole, I'd have to hand-grate but that's ok).

I do have a Kitchen aid and that would be easier than a food processor
by far!

Thanks. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson