Great video, you explained everything , and showing the steps will help a beginner like me.
@GreatLakesPrepping
2 жыл бұрын
Thanks Terry, I'm glad it helped you!
@voodooqueen322
3 жыл бұрын
Saving this series can' wait for butcher time in 3 months! Thank you
@SVROverkill
Жыл бұрын
little trick with spices, add it before you grind it , it mixes in so much better and you do not over work it. than add beer after
@pauljandourek3260
3 жыл бұрын
Definitely a gentle blend of art as well as science. Great technique. I always appreciate a good brat. A Wisconsin must. Paul J.
@GreatLakesPrepping
3 жыл бұрын
Thanks Paul. You Wisconsin folks definitely know about making some brats!
@vincenzobrennan3305
3 жыл бұрын
I dont mean to be so offtopic but does anybody know of a way to log back into an Instagram account?? I was stupid lost my password. I love any tips you can offer me!
@mateomyles1773
3 жыл бұрын
@Vincenzo Brennan instablaster ;)
@vincenzobrennan3305
3 жыл бұрын
@Mateo Myles I really appreciate your reply. I got to the site thru google and Im in the hacking process now. Seems to take quite some time so I will get back to you later with my results.
@vincenzobrennan3305
3 жыл бұрын
@Mateo Myles It worked and I finally got access to my account again. I am so happy:D Thanks so much, you saved my ass :D
@aljames7082
3 жыл бұрын
Nice video! You did a great job on those brats!👍👍
@tysonpruitt2252
2 жыл бұрын
I have been looking for a channel like yours.
@GreatLakesPrepping
2 жыл бұрын
Thanks Tyson, you've found it!
@CheeseGrits_and_Nyquil
3 жыл бұрын
Hey bro I just made your recipe. Great brats!! My fat content was a little low and I’ll increase seasonings a little bit but this was an excellent recipe!! THANKS for sharing it.
@GreatLakesPrepping
3 жыл бұрын
Awesome, I'm glad you enjoyed it! Thanks for letting me know.
@ericshort1316
2 жыл бұрын
Although your casings weren't packed in salt, it's still a good idea to flush them with water while you're putting them on the horn. It will help to untwist them, push out air to the end, and will also allow them to fill more evenly without the major air pockets your were getting at the beginning of the video. It looked like you ground sausage was essentially sticking to the interior of the casing.
@charlie21gunner87
Жыл бұрын
Filling the tube with meat before putting the casing on would also reduce the air issue...
@ernestmalone9350
8 ай бұрын
Amazing video and my brats came out amazing
@GreatLakesPrepping
8 ай бұрын
That's great!
@kipditlow7737
3 ай бұрын
Nice job. If I might make a couple suggestions. The first is try using a turkey roaster to mix the sausage in rather than a stock pot. I regularly do 15lb batches of breakfast sausage and its much easier to mix it in a the roaster. I also now try to get boneless pork butts when I can. They cost a little more but because they do not have the blade bone in them they are a little easier to work with. Not a lot of places carry them but in this area GFS has them on hand most of the time.
@danieldorado4077
3 жыл бұрын
Great video thanks
@dwainholloway5730
Жыл бұрын
Great job 👍 Hard to do that without getting blow outs and splits !
@GreatLakesPrepping
Жыл бұрын
Thanks Dwain!
@KittenBowl1
Жыл бұрын
I would grind the meat much coarser. That would make juicer and meatier sausages. I like to dry the links once they’re stuffed in the fridge for a day. Then package them into freezer bags. I want to make sausages with paprika next. But your recipes are great too. Thanks for sharing.
@wakeuptoBlessings
5 ай бұрын
If you are going to hold the sausages in the fridge, you need to use Cure #1 aka Pink Salt… I’m surprised he doesn’t use it…
@brianburton1843
6 ай бұрын
Make aure beer is cold and mix seasoning in beer. It will mix into meat better.
@averagejoesmiling456
3 жыл бұрын
Fantastic instruction!! You explain things very well and have great camera angles to show what you're doing at the same time. Excellent video, Great Lakes! But . . . there were no puppy clips at the end . . . :-(
@GreatLakesPrepping
3 жыл бұрын
Thank you Drummer. Yea, I'm sorta rationing the puppy clips I have for my weekly report videos.
@averagejoesmiling456
3 жыл бұрын
@@GreatLakesPrepping Rationing puppy videos?? But why? Lots of cute pups and who gets tired of seeing cute pups? :-)
@GreatLakesPrepping
3 жыл бұрын
@@averagejoesmiling456 Well, it's a matter of having cute dog videos that I have the rights to use. Licensing and whatnot.
@averagejoesmiling456
3 жыл бұрын
@@GreatLakesPrepping Oooooh, gottcha.
@richardmullinax5599
3 жыл бұрын
I'm going to do all these sausages. I make Polish Kielbasa, so I have the casings and grinder, stuffers etc, just waiting for a sale on pork butts.
@GreatLakesPrepping
3 жыл бұрын
Perfect! Kielbasa is one I've been wanting to do.
@jimmyt568
Жыл бұрын
about the only thing i would suggest that hasn't been mentioned that i know of..use cold water/beer..helps with fat becoming to mushy..will make casing the bratts alot easier
@jimbopetrella
3 жыл бұрын
What size motor are you expecting to upgrade into? I just got an Artisan and the motor is 325 watts
@gretchentyree1203
3 жыл бұрын
Could you add the spices to the beer or not if you want? Thank you!
@GreatLakesPrepping
3 жыл бұрын
I'm not quite sure if there would be any reason not to do it that way. Like with most things related to meat seasoning, usually the seasonings go directly on the meat, and liquid is added after. I admittedly don't know if there's a particular science behind that though.
@juanjosehernandez6625
Жыл бұрын
Looks great. How long does it keep in the fridge?
@GreatLakesPrepping
Жыл бұрын
About as long as any fresh meat. A week maybe. But it will freeze for a year or more.
@juanjosehernandez6625
Жыл бұрын
@@GreatLakesPrepping👍Thanks a lot.
@jamesinnc619
3 жыл бұрын
Good video!
@GreatLakesPrepping
3 жыл бұрын
Thanks James!
@Fritz0616
2 жыл бұрын
Important step ad to make it easier as well as not killing your KitchenAid mixer unit is to partially freeze the meat..In my opinion I would invest in a good brand stand alone grinder unit I feel it will be needed as time goes on when the prices sky rocket as well as unavailable.
@KittenBowl1
Жыл бұрын
I agree, usually we freeze all attachments too as well as meat (partially frozen), before grinding. It’s grinding 101 actually. I don’t like KitchenAid grinder, it’s poorly made. And I would also use larger holes, his is quite small, I use that for regular burger patties.
@sandrabondar4088
2 жыл бұрын
Great video! Do you have the recipe for Pineapple Teriyaki Brats?
@GreatLakesPrepping
2 жыл бұрын
Thanks Sandra. I've never had a pineapple teriyaki brat before, sorry!
@homevalueglass3809
2 жыл бұрын
Thanks for the video and recipe. Have you ever noticed pork loins testing kind of like ground chicken and not really like sausage. I'm not talking texture but taste. I just got into farting around with sausage making and used my pork shoulders for making snack sticks and now just made a couple dozen brats but didn't have any shoulders left but ground up a loin instead and trimmed off the fat from another loin and put it in with the first one so I'd have enough fat. But my kids and girlfriend kind of think the flavor is off and I was shooting for a generic johnsonville brat flavor to start. I used a recipe for a generic German brat and seasonings seemed pretty similar to what you were using, though way less sugar is about it. I really would like to have one of those stuffer machines, I'm stuck using a Lem jerkey cannon atm.
@GreatLakesPrepping
2 жыл бұрын
I've never had sausage made from loin, but it's not surprising that it would have a different taste. You really want that good fatty meat from a shoulder for sausage. There is a LOT of fat in a good bratwurst-style sausage.
@homevalueglass3809
2 жыл бұрын
@@GreatLakesPrepping Ok well maybe that's it. Anyways, enjoyed the video. Thanks
@marissaunger1810
2 жыл бұрын
Can I substitute the beer?
@SoberTea
2 жыл бұрын
I tried making brats and it was a disaster, I ground the meat, seasoned it and let it chill for a while, then I got my collagen casing and stuffed them (only about 6 links). After I stuffed them I didn’t freeze them or anything I threw them in boiling water and the meat leaked out like crazy from the sides I feel like I lost like 1/3 of my meat. And even the brats that weren’t ruined the casing was chewy and not very tender to bite through. I swear it was such a fail
@GreatLakesPrepping
2 жыл бұрын
Oh no! I'm not exactly sure what went wrong, but it sounds like the twists unraveled. Letting them sit longer before cooking may help with that, so those twists have more time to "stick" closed. Normally I bake or grill my homemade brats. Boiling may have exacerbated whatever the problem was. Also, I've only used collagen casings for small breakfast sausage. I've found natural casings are a little more forgiving, and with larger sausages that's probably going to be ideal. If you decide to try again, give natural casings a try, make sure to twist each link 3 full times, and don't forget to poke a couple tiny holes in each link after twisting.
@ericshort1316
2 жыл бұрын
Letting your brats sit for a day or two in the fridge will help the casings dry out and be snappy instead of chewy. Although, I've always found collagen casings to be a bit chewy, so I prefer to working with natural casings. Also, boiling water is wayyy too hot of a cooking liquid. Rather, simmer the brats in hot (~160ish degree) water to more gently bring the meat up to temp without the casings splitting. Then, when they're getting close to being at temp, finish them off on the grill or in a pan. Low and slow works best with sausages.
@clydepatrick27
Жыл бұрын
Drying ur sausage in the sun for an hour or two will make the casing more durable.
@PaulKrenik-jx6js
9 ай бұрын
You can avoid air bubbles if you push down on the meat in the holder. Push it down a little firm and problem solved
@chrisidzerda2963
3 жыл бұрын
What brand sausage stuffer are you using?
@GreatLakesPrepping
3 жыл бұрын
Hi Chris, this is a LEM 5LB vertical stuffer. This is the one I have: amzn.to/3uU1sYL
@skippypeanut3025
2 жыл бұрын
Eden McCoy as herself: Beer Brats
@alvaromoreira1087
3 жыл бұрын
Pelo menos poderiam se dar ao trabalho de por uma legenda em português.
@edjuprach1982
Жыл бұрын
I didn't see him remove the bitter gland.
@GreatLakesPrepping
Жыл бұрын
There wasn't one to remove in this
@Kangawallapossumbat
8 ай бұрын
at 4:40 .... you have it done arse-about with the seasonings. Mix/rub the seasonings into the meat BEFORE putting in the grinder for a more efficient method of mixing the seasonings with the ground meat.
@oregonpatriot1570
2 жыл бұрын
Not seeing *ANY* _'link in the description'_ so I guess you got started on the beer early.
@GreatLakesPrepping
2 жыл бұрын
There's definitely a link in the video description! In case you can't find it, here's the link: www.greatlakesprepping.com/recipes-cooking/beer-bratwurst-seasoning-recipe/
@oregonpatriot1570
2 жыл бұрын
@@GreatLakesPrepping *Interesting!* Yesterday when I clicked on it a couple times, it didn't show anything but your logo, information and number of subs. The only thing that changed was _'Show More' .... 'Show Less'_ None of the text ... _'Who doesn't love a mouthwatering bratwurst...._ (or any link) It's all there this morning! Thanks. SCREWtube strikes again! (sorry to get your feathers in a tussle bro)
@GreatLakesPrepping
2 жыл бұрын
@@oregonpatriot1570 No worries! Glad you're able to see it now
@oregonpatriot1570
2 жыл бұрын
@@GreatLakesPrepping I ended up making three varieties of brats with the 9.5 pounds of cubed up meat/fat I had. 2 pounds of 'Pineapple Teriyaki' _(I'll be doing that one again!)_ and the rest split between 'Traditional German' and 'Sheboygan' brats. Everything turned out great, but because the only casings I had were 38 - 42mm natural pork, they were a bit larger than 'ideal'. Still? The family members I shared them with didn't complain. 🤣
@GreatLakesPrepping
2 жыл бұрын
@@oregonpatriot1570 That's great! Sounds like a good sausage making day right there. Glad everyone enjoyed 'em.
@stewartbrashear5705
Жыл бұрын
Good recipe for Brats but.....if you’ll put your cut up meat in a large container..pour your beer over the meat and mix a little..put your dry spice mix over the meat...mix thoroughly and then grind and then fill your stuffer and stuff your casings. Just a whole lot easier to do it this way than mixing the spices into ground meat.
@nayadev8351
2 жыл бұрын
oh lord!
@davidens8204
2 жыл бұрын
I am not sure if it is by choice or just an omission in instruction but in order to get the proper consistency, you need to mix your meat until if you make a ball of it and open your hand upside down it will stick to your hand .. if you don't do this step your product will be crumbly .. also for better cohesion if you added some type of binder to the product it will be a better end product again facilitating a more juicy homogenized product .. I say this as advice not criticism .. you can make them however you want but for ten 10 pounds of product all you would need is around 3 to 4 ounces of high-temperature milk powder or you could add 1 gg per pound of meat .. the end result would be the same flavour but way juicier and less wrinkly .. loved the seasoning ratios you used and dark beer as an ingredient has to be good ... I also like to brown mine in a pan and deglaze the pan with beer as well it is a gamechanger ..
@GreatLakesPrepping
2 жыл бұрын
Thanks for the info David. I'm really happy with how my sausages turn out, but I'm not opposed to trying different ways.
@davidens8204
2 жыл бұрын
@@GreatLakesPrepping yes I did some research and it turns out if it is just fresh and no smoke then your way is a very acceptable way of making them .. would save a lot of steps ..lol
@Kangawallapossumbat
8 ай бұрын
At 1:18 , you say "pork butt" is same as "pork shoulder".... WRONG !! Pork butt is the rump/hip.
@GreatLakesPrepping
8 ай бұрын
You are very confidently incorrect, I'm afraid. A pork butt, despite having the word "butt", does not come from the rump. It comes from the shoulder. It's basically slang that has nothing to do with where on the animal it came from. It takes less time to Google it than write erroneous comments, but here... I'll do it for you: "In colonial New England, butchers packed inexpensive cuts of meat into large barrels, called butts, for storage and transportation. The shoulder meat packed into these barrels became known as pork butt, and the name stuck."
@Kangawallapossumbat
8 ай бұрын
Maybe only in the US... for the rest of the world, it is the rump of hip.@@GreatLakesPrepping
@kipditlow7737
3 ай бұрын
I know it does not make any sense but in this part of the world the pork shoulder is commonly called a pork butt.
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