Sausage Making Recipe - Mushroom & Swiss Bratwurst
- Joe Hanni
For 25 Lb. Meat Batch
|1 Package - B Unit||No. 284 Mushroom Bratwurst Seasoning or No. 275 Blue Ribbon Bratwurst Seasoning|
|15-16 Lbs.||Cubed Pork Butt|
|2 #10 Cans||Mushroom Pieces w/ Stems (1 can drain, 1 can reserve liquid)|
High Temp Swiss Cheese
|10-12 Cups||Crushed Ice (Use to keep meat mix cold while working it)|
|1 Package||32-25MM Hog Casings|
Contributed By: Dan Vesel at The Brat Barn
1) Add pork, seasoning, and the ice. Mix together PRIOR to grinding.
2) Grind through 3/16" plate once.
3) Add Mushrooms and Swiss cheese, mix well but quickly to keep the ice from melting.
Note: Once the ice is added to the meat try and keep things moving along quickly and return meat mixture to the fridge/freezer whenever possible and not working with it. Return links to the refrigerator as well as they are made. This holds true for all sausage making. Your brats will retain a bright pink color if the are kept COLD. Your stuffer hopper should bead up with condensation if the meat mix is cold enough.
This should yield 100-110 7" links when using the 32-35mm casings.Tip: A #10 can is the large industrial size can that can be found at Sames Club or similar stores.