This week we try our gloved hand (sanitary, of course) at making sausage. It’s a simple but fun process of grinding and stuffing. In the end it made for some killer brats. There’s more on Grilling the perfect Beer Bratwurst here
The grinding/stuffing attachment fir the Kitchen Aid mixer was about $45 and was pretty simple to use.
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Got a better sausage method? Chime in with a comment below.
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All cured sausage is NOT nescessarily smoked (08:30). There are many that just have curing salt added and are then air dried
Otherwise, great piece!
What is the amount of each ingredient you used to make your brats?
I believe it is all here –>http://gratetv.com/create-your-very-own-handcrafted-sausage-4/
Thank you so much for the video and recipe! My husband and I used it to make bratwurst out of store bought pork butt, wild hog (which he harvested hunting last fall) and javalina (which he harvested hunting last fall). They were delicious!!
The tip about keeping the meat cold was definitely VERY helpful. We have made sausage before with deer meat but had to continuously stop to clear the blade from the meat fibers…but with the meat really cold/almost frozen, it makes the meat much easier to cut, grind and mix!
Thanks for the kind words! Glad u liked
h,i don’t seem to be able to locate the recipe for any sausages on this site.
Try here and thanks for visiting http://barbecuetricks.com/grill-the-perfect-beer-bratwurst/