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Name: Brats
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1
Cuisine: American
Ingredients: 5 tb Salt; 3 Eggs; (whole but minus the; 1 tb Lemon Pepper; 1 tb Ginger; 1 tb Mustard; 1 tb Nutmeg; 5 lb Blade roast or any beef with; 5 lb Pork butt; (everything but; 1 tb Mace; 1 pt milk; 2 c Powdered buttermilk; 1 tb White pepper

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INGREDIENTS

5 tb Salt
3 Eggs; (whole but minus the
1 tb Lemon Pepper
1 tb Ginger
1 tb Mustard
1 tb Nutmeg
5 lb Blade roast or any beef with
5 lb Pork butt; (everything but
1 tb Mace
1 pt milk
2 c Powdered buttermilk
1 tb White pepper

Servings

INSTRUCTIONS

This is for the fresh recipe... and is AWESOME in the original recipe that led to the thread Bra grease. Did it last night and am in love even more with Brats... If you want to smoke them, then add 2 level teaspoons of cure... I use Prague Powder #1, since I cannot find Mortons Tender Quick locally (and have no idea as to its equivalent...) I cube, then grind then spice... mix until my hands are frozen then get the kids to mix some more, then mix again... until there is no pockets of spice laying within the meat. I usually add all the spices except the buttermilk powder to the eggs/milk then pour them together after some serious stirring. I pack into hog casing, then link then about a hands spread, package about 6 to the pound, then put in the freezer if for personal use, or back into the fridge if selling... I also like them simmered on the stove top, in mustard powder, water and about 4 onions, then as they start to brown, take them out and toss on the grill. If I add the hot spices, then I think that Id really like them simmered to firm up, then sliced and added to chili instead of hamburger meat.... but thats another project/topic that is open for discussion. Posted to bbq-digest by Jerry on Jun 26, 1999,

NOTES

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Brats

5 tb Salt
3 Eggs; (whole but minus the
1 tb Lemon Pepper
1 tb Ginger
1 tb Mustard
1 tb Nutmeg
5 lb Blade roast or any beef with
5 lb Pork butt; (everything but
1 tb Mace
1 pt milk
2 c Powdered buttermilk
1 tb White pepper

This is for the fresh recipe... and is AWESOME in the original recipe  that led to the thread Bra grease. Did it last night and am in love  even more with    Brats...    If you want to smoke them, then add 2 level teaspoons of cure... I use  Prague Powder #1, since I cannot find Mortons Tender Quick locally  (and have no idea as to its equivalent...)    I cube, then grind then spice... mix until my hands are frozen then  get the kids to mix some more, then mix again... until there is no  pockets of spice laying within the meat. I usually add all the spices  except the buttermilk powder to the eggs/milk then pour them together  after some serious stirring. I pack into hog casing, then link then  about a hands spread, package about 6 to the pound, then put in the  freezer if for personal use, or back into the fridge if selling...    I also like them simmered on the stove top, in mustard powder, water  and about 4 onions, then as they start to brown, take them out and  toss on the grill.    If I add the hot spices, then I think that Id really like them  simmered to firm up, then sliced and added to chili instead of  hamburger meat.... but thats another project/topic that is open for  discussion.    Posted to bbq-digest by Jerry <rednck@sprintmail.com> on Jun 26, 1999,

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Nutrition

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Serving Size: 1 Serving (5025g)
Recipe Makes: 1 servings

Calories: 1303
Calories from Fat: 213 (16%)

Amt Per Serving		% DV

	Total Fat 23.7g	32 %
	Saturated Fat 13.2g	66 %
	Monounsaturated Fat 6.7g
	Polyunsanturated Fat 2g
Cholesterol 175.4mg		54 %
Sodium 1507.9mg		52 %
Potassium 5288.6mg		139 %
Total Carbohydrate 192.6g		57 %
	Dietary Fiber 28.2g	113 %
	Sugars, other 164.4g
Protein 98.3g		140 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1303

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