Turkey Bratwurst

Brat2

Well just before Christmas Turkey’s went on sale for 95 cents a pound and I bought a bunch as that price is to good to pass up, but needed to figure out a way to utilize this cheap protein without everybody getting sick of turkey. These Bratwurst are one solution and they turned out so good that if you didn’t know they were Turkey you wouldn’t be able to tell.

Makes 20-30 Sausages

6.5 pounds cubed Turkey (make sure you have a blend of thigh and breast meat)

3.5 pounds cubed fat (I used beef fat but pork would work as well. Ask your local butcher as they usually have some)

10 feet Medium Hog Casings (can use synthetic casing but won’t have the “pop” that is expected from a Brat)

2 Tbsp Kosher or Pickling Salt

4 tsp ground white pepper

2 tsp dried Oregano

1 tsp caraway seed

1 tsp grated nutmeg

1 tsp ground allspice

1 tsp ground ginger

2 Tbsp garlic powder

Place Turkey and Fat into freezer and let almost freeze as this helps it grind nicer and keeps the fat from melting.

Mix Salt and spices together in a bowl.

Grind Turkey and Fat together through a 1/4″ grinding plate adding the spices as you go. Mix thoroughly in a big bowl.

Blitz half the mixture in your food processor and mix with other half (This gives it the texture associated with a good Brat)

Using either a stuffing tube on your grinder or a stuffer fill your casing twisting into 4″ lengths.

Beer Poaching

The best Brats are poached in a beer bath before grilling and below is my bath:

2 cans of your favourite beer (I use a good gluten free beer)

3 Cups beef stock

2 Tbsp garlic powder

3 Celery ribs finely chopped

1 large onion finely chopped

1 tsp salt

1 tsp ground black pepper

Combine all the ingredients and bring to a boil. Reduce heat until liquid is at a rolling boil and gently add the Bratwurst sausage. Let the sausage sit in the stock for 15-20 minutes until fully cooked. remove from stock and either eat as is or grill or broil until casing is a golden brown. Enjoy.

Brat

 

 

 

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