kazpilot25 Report post Posted February 10, 2016 Well I made some brats from my coues deer I got in November. I'm trying them out for the first time right now. I'm not sure why, but I'm a bit nervous. My first time making sausage of any sort by myself and I made my own seasoning rather than using a store bought one. We shall see. 2 Share this post Link to post Share on other sites
rossislider Report post Posted February 10, 2016 I need a good brat recipe to add to my Italian sausage and breakfast sauasage recipes. Please share if it turns out. Share this post Link to post Share on other sites
azslim Report post Posted February 10, 2016 the thing I learned making stuffed links, don't over grind and don't scrimp on the fat or they come out dry - my first attempt was dry brat flavored hotdogs here is another stuffed link recipe: Hunter Sausage - I like to make hash with this one, mix in potatoes and maybe scramble an egg or 2. Book stuffs and makes links, I have made them and they are good too. Good with deer, elk & javelina. 2 lbs pork butt or game meat 1 lb smoked bacon - also is good with maple flavored bacon too. 1/2 cup cold water 1 tblspn whole mustard seeds 2 tspns minced garlic 2 tspns coarsely ground black pepper 2 tspns sweet Hungarian paprika 2 tspns dried mustard 1 tspn kosher salt 1 tspn ground coriander 1 tspn freshly grated nutmeg 1/2 tspn ground ginger grind meat/bacon together, mix in spices/water and knead together. Cook small patty and decide if needs anything, if happy with then stuff links. 2 Share this post Link to post Share on other sites
johnnie blaze Report post Posted February 10, 2016 I can think of some brats on CWT.COM 1 Share this post Link to post Share on other sites
bigorange Report post Posted February 10, 2016 How did they turn out? Got some brats done at the processor from my mulie...looking forward to trying them too since the butcher (Dickman's in Tucson) is well known for their non-venison brats. Share this post Link to post Share on other sites
kazpilot25 Report post Posted February 12, 2016 They weren't the best. Pretty dry and flavorless. Anybody have a good recipe for my next attempt? Share this post Link to post Share on other sites
Str8Shot Report post Posted February 12, 2016 How much Pork did you add .... I have a friend that makes good homemade venison brats .. Do not know his exact recipe but know he uses around a 40/60 blend pork/venison ... also know that he swears my adding ground mace along with nutmeg ... azslims recipe looks like it would be good Share this post Link to post Share on other sites
DesertBull Report post Posted February 12, 2016 How did they turn out? Got some brats done at the processor from my mulie...looking forward to trying them too since the butcher (Dickman's in Tucson) is well known for their non-venison brats. Not sure I could make myself buy sausage from a guy named Dickman. Share this post Link to post Share on other sites
Str8Shot Report post Posted February 12, 2016 How did they turn out? Got some brats done at the processor from my mulie...looking forward to trying them too since the butcher (Dickman's in Tucson) is well known for their non-venison brats. Not sure I could make myself buy sausage from a guy named Dickman. Well, with a name like Dickman, he should probably know Sausage 1 Share this post Link to post Share on other sites
azslim Report post Posted February 13, 2016 from my flops I learned you need 25 to 30% fat for stuffed links, grind meat with the big plate, fat with the small one, mix good by hand and stuff a thought I've had, so far hasn't got past the thought stage, add a touch of olive oil to the meat to keep it from being so dry, if I ever do it will post results here don't give up, learn from your mistakes Share this post Link to post Share on other sites
