looking for a bratwurst recipie

[brew]

Getting ready to grind up about 100 lbs of pork butts and make some sausage---wife is having surgery on Monday so I will be home all week keeping an eye on her and looking to be productive.  Gonna make breakfast and spicy Italian bulk sausage and some pork bologna but looking for a bratwurst recipie as well.  Any ideas and what size casings you use would be appreciated.  I know i can buy those hi-mountain seasoning kits that come with everything but kinda would like to freehand it.  Boneless pork butts are $1.68 at Cash & Carry but if someone knows where to get them cheaper i'm game for that info as well.

thanks
brew

[Buzz2401]

I've tried a few different recipes with deer and elk and about 40% pork shoulder mixed in.  Most were store bought packs( LEM, Cabelas, etc)  All were pretty good except for one I tried you used Beer mixed with meat.  It was great for about a month( pulling out of freezer) or so then the flavor really took a dive.  I have been using the premade Cabelas one for awhile now just for simplicity and it isn't that expensive compared to just buying the seasonings anyways.

[Practical Approach]

Check out Watsons online.

[TomT]

I'll second Watson's.  Could probably make your own cheaper, but I don't think it would save a tremendous amount.

[The Weazle]

Check out Spokane spice, michlitch seasonings...I use them exclusively for all of my home sausage making now.

[Gamblin Guy]

Check out Spokane spice, michlitch seasonings...I use them exclusively for all of my home sausage making now.

 

Add some of their high temp cheddar to them and you wont be disappointed.  I did 10 pounds last spring with their stuff and it was gone in no time, need to make some more....

[merkaba93]

I don't see the point in buying pre made seasoning packets. Call me a snob. I'm ok with it. But where is the creativity guys???

This is my recipe

3 lbs pork shoulder
1 lbs venison (or use all pork shoulder, if the pork butt you're using is particularly fatty feel free to omit the fatback and increase another pound).
1 lb fatback

3 TBS kosher salt
1 TBS sugar
2 tsp nutmeg
1 tsp ground coriander
1/2 tsp celery seed
2 tsp ground white pepper
1 tsp marjoram
1 tsp ground ginger
1 cup local beer well chilled

Blend all ingredients and go through course grind. Stuff into hog casings.

As for size. Brats or Italian Sausage Id to a 32-35mm hog casing. The breakfast sausage (if you want to case it at all) would be sheep casings.
Mortadella or Bologne Id go with a 100mm+ collagen casing.

Oh, and if you need to find something try butcher packer or sausage maker online

[206]

Used this the last 2 times and like it.  I'm due to make another batch.

http://foodopolis.blogspot.com/2010/11/homemade-bratwurst.html