Posts Tagged ‘brats’
Homemade Venison Bratwurst Recipe
August 30th, 2010 | 
Author: 
When my father was in the Army, my parents were stationed in Germany, and one of the things they brought home with them was a lifelong love of brats. Every time my mom made brats, we’d relive their stories of Oktoberfest and other beer-drinking adventures they had. I loved brat night. Rick also returned from his years in Germany with a love of brats (and good beer). I see a trend. I think I need to go to Germany try them myself.
Alas, Germany is not in the cards right now. So I just have to make my own. Having an expert brat-eater in the house helped in figuring out the right recipe for these venison bratwursts. You may need to adjust the ratio of pork fat to venison meat depending on your taste. I like mine a little leaner, but they sure look better when there is more pork fat in them.
These venison brats are great broiled or grilled, and of course served with sauerkraut! And they freeze well. We always have a stash in the freezer for quick dinners.
Recipe: Venison Bratwurst
Ingredients
- 2 lbs Pork bellies/fat
- 3 lbs Venison meat
- 1 tbs Salt
- 1 tbs Pepper
- 2 tsp Nutmeg
- 2 tsp Mace
- 1 cup whole milk
- 1 egg, beaten
- 1 clove garlic, minced
Instructions
- Run venison through meat grinder, and then run meat through grinder adding pork fat into it. Note—it’s easier to grind the meat and fat if it is slightly frozen.
- Mix the dry spices together in a small bowl and set aside.
- Mix the milk, egg, and garlic together in a small bowl.
- Using your hands, mix the milk and spices into the meat, making sure everything is mixed thoroughly. (Your hands will freeze, but it’s a small price to pay.)
- Once the spices are mixed in, stuff into medium to large-sized natural sausage casings using the 1/8 inch plate and tie off.
- Grill, broil, or boil and serve with rye rolls and sauerkraut.
Quick Notes
You can use your stand mixer with the kneading attachment for some of this mixing, but you will need to get your hands in the meat at some point.
Cooking time (duration): 45
Number of servings (yield): 5 lbs
Meal type: dinner
Culinary tradition: German
Microformatting by hRecipe.
Posted in Paleo Friendly, Venison Sausages | 
Tags: brats, deer meat, Ground Venison, paleo, sausage, venison, venison sausage recipe | 
No Comments »
Nurenburg Style Brats
Rick was stationed in Germany when he was in the Army, and he loved the food. He is especially fond of Nurenburg style brats, which are stuffed in the small casings we usually see for breakfast sausages. I found a recipe and tried it out with venison and YUM! These are everyone’s favorite venison sausages. But definitely use the small casings…it makes a difference in the taste (I don’t know why, but it does). We made about 30 lbs for our July 4 party. It was a lot of work, but everyone loved them!
Recipe: Nurenburg Style Brats
Ingredients
- 4 1/4 lb pork belly
- 5 1/4 lb venison
- 8 tsp salt
- 4 tbs white pepper
- 4 tbs caraway seed
- 2 tsp mace, ground
- small, natural sausage casings
Instructions
- Freeze meat and pork bellies.
- Run meat through grinder, then run through with pork bellies.
- Using the hook attachment on your mixer, mix the spices into the meat thoroughly.
- Stuff the sausage casings according to the directions on your sausage stuffer, making sure the brats are no more than 1/5 inch in diameter.
- Once a casing is stuffed, tie them off at about 4 inches long.
- Grill or broil and serve with spicy brown mustard, sauerkraut, and hard rolls.
Quick Notes
Although we can find natural casings at one of our local grocery stores, we order the small ones on-line.
These brats freeze well, so make a lot of them!
Cooking time (duration): 3 hours to make, 5 minutes to cook
Number of servings (yield): 10 lbs
Meal type: dinner
Culinary tradition: German
Microformatting by hRecipe.
The perfect gift for venison lovers! Buy today.
Loading ...
