Cooking dry/lean brats [Archive] - Glock Talk

PDA

View Full Version : Cooking dry/lean brats


357glocker
01-16-2008, 11:11
I made my own brats this year from the deer I harvested. I added some pork to it before stuffing and blending the seasoning but they still came out really lean so when I cook them they come out very dry. Any suggested ways of cooking them?

Mild Bill
01-16-2008, 15:15
Next time, use pork FAT mixed in--- along with maybe some ground pork...

I'd probable slice them up thin, or chop them, and use them in a Chili or meaty spaghetti sauce with onions and sliced garlic...

Or slice them and let them simmer with some Collard greens... ??

:beer:

lethal tupperwa
01-18-2008, 08:10
Do you cook them in beer?

357glocker
01-18-2008, 11:09
I got another idea from somebody to put them in a baking dish with beer and peppers. Cover in foil and bake. They turned out pretty good.

noway
01-20-2008, 16:58
What was your cook time and how much deer to prok ratio?

Remember deer is way LEEEEEEEEEEEAAAAAAAAAAAAAN and if you used LEEEEEEEEEEAAAAAAAAAAN pork you will come out with a very lean sausage.


fwiw: I make sasuages also but what not use vension in a brat.

What it boils down to, you will have to play around and experiment to come up with the best results. Nope nobody here can do this for you, but we can surely give you feedback at the dinner table if you want an extra mouth and hand. I'll bring my own knife and fork ;)

Big Bird
02-14-2008, 22:10
With my deer sausage I add about 20% pork fat by weight. Venison is almost pure lean meat.

In terms of cooking...yeah smothered in onions peppers etc is OK... Be sure to prick the casings a lot to let the moisture IN... In Germany they take bratwurst, slice it up nad heat it in a sauce made of ketchup and curry powder and call it curry wurst!

PMY
02-15-2008, 16:31
I'm not sure if it will help you or not, though I suspect it might, but here's the way to cook brats that every child growing up in Wisconsin learns:

Pour 1-1/2 cans (not bottles) of beer -- preferably low quality -- into a large sauce pot;

Drink the other 1/2 can of beer;

Slice 1/2 an onion, put that in the beer;

Bring the beer to a boil; after the pot boils over -- which it will -- lower the heat to a good simmer, and add the brats;

Boil the brats until they're cooked through; regular grocery store brats will plump and turn gray;

After the brats are cooked through, grill them to your preferred brown/char level.

Saute the other half of your onion if you want, or chop them up and serve raw if you prefer (ie, are lazy) but the onions from your pot will taste terrible, so don't eat those.

Serve with the onions, mustard (no ketchup!) and sauerkraut, and, of course, the other four beers from your six pack.

Minuteman
02-15-2008, 16:53
Cook them in liquid (low simmer), like beer or stock, till they are almost falling apart. Maybe add a tablespoon or two of oil to the pot. That should soften them and make them moist.

Also treat them as a dry sausage for other dishes, I'd say they aren't really Brats. Dry sausages would be good in soups, chili's, stews, pizza topping, etc.
Also cold as an appetizer cracker topping with some cheese or olive tapenade.

mitchshrader
02-15-2008, 17:27
Guinness Brats.

One 12 oz bottle guinness. 6 brats (2 lbs) ..
One small roaster (suitable for a chicken) with tight fitting lid.

dump brats in, pour Guinness in, cover.

put in cold oven, set it on 250 F, bake for 90 minutes and turn the oven off. wait 30 minutes. take em out and eat em.

asu-g23
02-15-2008, 18:59
this year we used beef fat in all of our venision sausage stuff i can't remember what the ratio was but man o man we won't be using pork fat any more