I’m on a homemade charcuterie kick lately. Today’s project was bratwurst. This time I used a pre-packaged mix. Bass Pro Shop carries meat curing supplies. I picked up a bratwurst spice mix there for this first experiment. Next time I’ll do the whole thing from scratch.
The brats came out great. Add spicy sweet mustard and the kraut stuffed peppers on top and you have one awesome brat. This is definitely a “do over”.
Ingredients:
5 lbs pork butt
Hog casings
1 package bratwurst spice mix
Directions:
1. Rinse and soak the casings.
2. Cut meat into 2 inch cubes.
5. Rinse casings and thread onto tube.
6. Stuff the casings. Don’t over stuff. You need enough room to twist into links.
7. Cut into links. Mix a bottle of beer with enough water to cover the brats. Bring the beer and brat mixture to a simmer. Simmer for about 10 minutes.
8. Fire up the grill with hickory wood for extra flavor. Cook the brats for about 5-10 minutes per side until nice and reddish brown.
9. Prepare the brats on a bun with mustard, peppers, and kraut. Enjoy.