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Being from Wisconsin (home of the bratwurst) and an avid deer hunter after a successful season, its time to make a 25 pound batch of cheddar brats using Frisco spices cedar bratwurst seasoning packet.
Then the stuffing begins. Because the casings will be twisted (linked) Its best not to over-stuff. The act of linking each end makes the casing plump.
The casings are stuffed and waiting to be twisted into brat sized links.
Linking is done by twisting the first link away from you and the next link towards you and repeating until you reach the end of the casing
The last sausage on each casing is bound to be irregular in size (on the small side) Those are for the taste test. It turns out that a George Forman grill (if not watched closely) can overheat the brats causing the cheese to seep out.
Since these tiny irregular ends are not bun sized I skipped the bun. I fried up some peppers and onions to round out the meal . The flavor was perfect. Having grown up on brats Ive had just about every type of brat known to man. This seasoning packet produces an excellent flavor. Im pleased with the results.
I didnt stuff all of the meat into casings. I turned a portion of the meat into brat patties. The links and patties are placed on large sheet pans and placed in the freezer for a few hours to firm up so that the meat can withstand the compression of the vacuum sealer. If they weren't frozen first the sealer would flatten the links and push the meat out of the casing.
Here are the brats that I linked into sausages.
The brat patties packaged 4 to a package.
I place disks of waxed freezer paper between the frozen patties prior to vacuum sealing. It makes separating the patties easier when its time to cook them.
If you have a hankering for brats and some venison trim looking for a way to be used, this is an excellent option.
Posts: 221 | From: WI | Registered: Jan 2014
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You are a wealth of information. Thanks for your time and sharing of useful knowledge. Im getting ready to make some breakfast and Italian sausage.
Posts: 8503 | From: latham, new york | Registered: Dec 2006
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We just did this same thing, only I used black bear instead of venison. We have been making these venison brats for years. I like the idea of patties . We usually do that with the leftovers that don't go through the stuffer and eat em while we package all our brats. We chop onions and peppers and mix it in with the meat too before stuffing, adds flavor. Great thread, thanks for posting.