I've given up on brats

[johnbow]

I don't mind the stuffy step, but how do you prevent chewy casings?....

Grill them till the case is crispy on all sides

 

[mt terry d]

I used half elk and half pork sausage

Views on the Road is her YT channel.

How to make The BEST Mexican Chorizo Recipe​

here:
Ingredients1 A pound of ground pork1/4 cup guajillo chili powder2 Tbs ancho chili powder (optional)2 Tbs oil (canola)1/4 cup apple cider vinegar (Tip below)1 Tbs Mexican Oregano1/2 Tbs garlic powder1/2 Tbs onion powder1/2 Tbs ground cumin 1 large bay leaf (ground)1/8 tsp clove spice powder (if you don’t have 1/8 measurement- half of 1/4 tsp will work 1/4 tsp thymeBlack pepper to taste (Suggestion: 1/2 tsp)Salt to taste (start with 1 tsp)

• How to make THE BEST Mexican Chorizo ... TIPS*If chili pods are fresh and need to be dried- set your oven at 200 degrees (F)- time will vary with chili pods 3 minutes on each *If you want it SPICY! Add 6 ground chiltepines or 2 ground chiles de Arbol. Cayenne pepper is also a great alternative amigos *VINEGAR!!! If you like a strong tangy vinegar flavor use 1/2 cup vinegar. I suggest starting the recipe as is and a make it comfortable for your home next time you prepare chorizo. I’m available in the comments if you can’t quite pinpoint the flavor you desire. Not all chorizos are created equal and store brand chorizo is great and has been in the package some time allowing flavors to combine. Allow the flavors to combine in your refrigerator. I like the minimum of 48 hours of rest/ marinade time.

 

[tt280AI]

I gave up on fake casings, real are much better. Did moose 70/30 with bacon with Italian sausage seasoning. Are delicious

 

[BBob]

I gave up on fake casings, real are much better.

I'd agree

 

[shtrbc]

add a teaspoon of baking soda to the water you are soaking your casings in. helps with the tenderness and also makes them a bit more "slippery" and easier to slide on the horn of the stuffer. would recommend a overnight soak also, if possible.

 

[Sykes]

Don't have a stuffer so I mix my brat meat up with pork fat into 1 pound packages and smoke the whole pound on a pellet grill, outstanding!

 

[orangetractor]

If not packed into casings, dont you lose all the liquids and fats when cooking? How to you cook to keep from drying out?

 

[GoatPackr]

Don't have a stuffer so I mix my brat meat up with pork fat into 1 pound packages and smoke the whole pound on a pellet grill, outstanding!

Do you just use the plastic to form it then push out on the grill and smoke or are you leaving it on?

 

[Sykes]

Jn ..

Do you just use the plastic to form it then push out on the grill and smoke or are you leaving it on?

Yea just filling a 1lb plastic ground meat package like any other breakfast sausage or burger. Cut the bag off it long ways and set it on the grill. We use it in place of hamburger too for things like chili, hamburger helper, fry it with potatoes any of that kind of stuff

 

[MuleyFever]

If not packed into casings, dont you lose all the liquids and fats when cooking? How to you cook to keep from drying out?

They don't dry out. No different from cooking an 80/20 burger on the grill.

 

[orangetractor]

They don't dry out. No different from cooking an 80/20 burger on the grill.

Lately I’ve been simmering brats in water as to use a more traditional type of cooking. I’ll have to split a few casings and fry some up for breakfast or what not.

 

[Fireflyfishing]

I like brat patties, but stuffing them is the right way.

 

[MuleyFever]

I like brat patties, but stuffing them is the right hard way.

FIFY

 

[Fireflyfishing]

FIFY

Hmmm.

I don’t think it’s that hard with natural casings. Good equipment and another set of hands makes it a snap.

 

[MuleyFever]

Hmmm.

I don’t think it’s that hard with natural casings. Good equipment and another set of hands makes it a snap.

 

[orangetractor]

FIFY

In firefly’s defense…Right, wrong, or indifferent…At what point does something become seasoned grind meat instead of sausage? I could eat it prepared anyway…I love brats.