| Level: | Intermediate |
| Total: | 12 hr 40 min |
| Active: | 40 min |
| Yield: | one 125-inch rope, depending on size of links |
Ingredients
- Sea salt
- White pepper
- Celery seed
- Mace
- Minced sage
- 4 pounds pork butt and 1 pound pork jowl fat, cured overnight with kosher salt
- 1 cup ice water
- Natural sausage casings, soaked in ice water
Instructions
- First make the brat seasoning by combining equal parts of the sea salt, white pepper, celery seed, mace and 1 tablespoon of the sage. Set aside.
- Using a meat grinder or food mixer with a sausage grinding attachment, grind the pork butt and jowl fat twice until combined and a smooth consistency.
- Add 2 ounces of the prepared brat seasoning to the ice water and mix until it forms an emulsion then add to the pork mix.
- Knot one end of the casing and attach the casing to the mixer sausage making attachment, fill the casings until approximately 3 inches in length, twist and repeat to the desired sausage amount and then tie a knot to secure the last sausage.
- Poach the sausages in 165 to 170 degree water until the internal temperature reaches 155 degrees (roughly 5 minutes). Put sausages on a grill/under a broiler to finish.
- (Alternatively, the brat can be cooked in a pre-heated 375 degree oven for twenty minutes or until they are golden brown.)
Reviews
Great it was real ez to make and great to eat f
I made sure to make this sausage like I saw on the show — they didn’t grind the fat and the shoulder together, they didn’t combine the ground fat and shoulder until they mixed in the spices. I think this was important to the texture. I added the full amount of spice mix in ice water, could use a little bit more of the mixture – but that is to taste. We do a test patty before we put into casing to see if we need more seasoning so I would suggest that in this case. Instead of poaching the sausages I slowly braised them in a little chicken broth in a pan. By the time the broth had evaporated the sausages were done and I could brown the sausage in the same pan. I would definitely use this recipe again – ratio is a great base to work with this spice combo or keep the meat mixture and alter the spices. Thanks Ina!