Badger Brats
You can't get anymore Wisconsin than these! Brats stuffed with peppers, onions, and real WI cheese curds! Your next BBQ will be the talk of the block with these!
Badger Brat
PS Seasoning
30+
2 hours
15 minutes
American
Pork
You can't get anymore Wisconsin than these! Brats stuffed with peppers, onions, and real WI cheese curds! Your next BBQ will be the talk of the block with these!
Ingredients
- 25 LBS – Pork Trim or Boneless Pork Butt
- 1 PKG – Badger Brat Seasoning (2.5 LB)
- 3 LB – Cheese curds, diced small
- 20 oz – Beer
- Natural Hog Casings (32-35mm)
Directions
- Place the grinder parts in the freezer 30 minutes before grinding.
- Rinse and soak the casings according to instructions on the packaging.
- Cut the pork into grinder sized pieces and place in the freezer for 20 minutes before grinding.
- Set up the grinder with a 3/8” plate and grind the meat once through.
- Gently mix the meat with the seasoning and then place in the cooler while you reset the grinder.
- Set the grinder with a 3/16” or a 1/8” plate and then continue with the second grind.
- Add beer and then mix the meat for 10-12 minutes or until the protein extraction starts to take hold.
- Add in the cheese curds and mix until combined.
- Set up your sausage stuffer with a ½” horn and fill the stuffer with the meat block.
- Thread the horn with the casing and stuff the sausage.
- Link to your desired size.
- Place the sausage in the fridge to dry slightly, about 2 hours before grilling or packing up for later.
- Enjoy!
