Buy “The Hunting Widow’s Guide to Great Venison Cooking” today~ ~ ~ ~ ~
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
- 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
- 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.
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.