The casings were larger than I thought they were, but hey -- Who Doesn't like a fat brat? 
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brats should be thick! looks good! -
Hope they taste as good as they look. Very uniform. Good job.Comment
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They look great. Can't wait to see them cooked!Comment
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Fat brat? If you're talking about sausages then absolutely. If your talking about someone's annoying kid, not so much ...
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I would take one. They look damn good to me Dr.Comment
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Looks pretty normal to me, then again l'm pretty careful about commenting on someone's figure. Also, looks are not everything. Are you just going to grill them or smoke em?Comment
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I'm a poach 'em in beer and then sear 'em kinda guy. I've not tried smoked brats, but won't say it won't happen in the future. I just want to judge this effort since it's my first without adding any extraneous strong flavors to mask what I've done.Originally posted by FireMan View PostComment
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A man after my own heart. I like to saute some coarsely chopped onions and sweet peppers in equal parts butter and olive oil, bring a few bottles of beer (I prefer a not-to-hoppy amber ale) to a low boil, then let the brats simmer in the hot beer, onion, and pepper bath for 20 to 30 minutes before searing on the grill. Lately, my secret brat sauce has been Meathead's burger glop ... an awesome combo ...Originally posted by Tucson Bill View PostComment
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As someone from northern Packer country, I can confirm that those brats look perfect. Enjoy!Comment
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2hr +/- in the smoker at 225 and you will never waste another beer for cooking sausageComment
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No magic process involved, just ginding meat and fat, mixing with seasonings, and stuffing in hog casings. There are lots of sausage making books and articles out there. This specific recipe can be found HERE. Click the "Uncooked....." link and then select #22 "Bratwurst - Wisconsin". Or browse for other recipes.Originally posted by Spinaker View PostComment
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Spinaker Sometimes local groceries have them tucked away in odd corners. But you can order them from sausagemaker.com http://www.sausagemaker.com/sausage-casings-s/1922.htm
I prefer the natural casings, but you know ...
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Where to find casings?: HERE, HERE, or HERE How do I know all of this? GOOGLE is your friend! OTOH, you can probably ask the guy behind the meat counter where you buy sausages locally.
He's probably got them and will probably sell them to you. Steve B -- better in your grinder than in my ginder. DOH.Comment
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living just a half hour south of Sheboygan, Wi. (another WI prediliction... you measure distances in time, not miles), i find it quite unecessary to make my own sausages/brats when surrounded by such high quality makers and manufacturers. This is the same with beer. why re-invent the wheel?Comment
and agree with your comment. Although I will try them if you decide to make some!
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