Brat recipes

Kentucky Windage

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What’s the “standard/go to” for brat recipes. I’m just looking for a traditional recipe. I was looking at Wisconsin (booooooooo) brat and beer best from Owens BBQ.

Thanks.

go.
 


norm70

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Anything you get through Marty at Owens BBQ is great! You said you were looking traditional but if you want to venture out the Philly Cheesesteak is really good. I typically mix a little heavy, for example if it says for 25lbs I mix in only 20lbs of meat. This gives the brats a heavier flavor.
 


Retired Educator

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In my sausage making I have tried some recipes where you mix the different ingredients and used the premixed such as those from Owen's BBQ. Now I only use the premixed as it seems they are every bit as good and usually better and so much simpler. Every once in a while I try a new one and usually my wife asks, "Why are you trying new when everyone likes what we've had in the past?" Good point. Don't try to over think your sausage.

I might add that if I try something new it's best to try a 5# batch as opposed to 24#. Easier to throw out a smaller batch without feeling so bad.
 

Buckmaster

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you cant go wrong with any of the brat seasonings from owens bbq they are all top notch. our favorites are philly cheese steak, wisconsin, beer, stadium, and bacon cheeseburger.
 

7mmMag

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I've made a bunch of different seasonings from Owens (exactly the ones that Buckmaster just mentioned) and beer brat is by far my favorite. If you want just a normal brat flavor, beer brat is the way to go.
 


Wall-eyes

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What casings are you guys using the standard polish or smaller ones for brats?
 

3Roosters

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Hog casings for polish, brats, kielbasa, ring sausage. Sheep casings for wieners, small stix
 


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