Philly Brat

Savor the classic combination of onions, bell peppers, and cream cheese to craft an unforgettable Philly Brat. Indulge in the rich flavors and unbeatable taste in every bite of this classic bratwurst.

INGREDIENTS: 

• Salt, Nonfat Dry Milk , Dehydrated Vegetables (Red & Green Bell Peppers, Onion), Trehalose, Hydrolyzed Corn Protein, Spices (including Celery). Net Wt. 15 oz.
• Allergen: Milk

DIRECTIONS:

GRINDING AND STUFFING OPTIONS:

• Grind once or twice through 3/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)
• When mixing add the recommended amount of water as stated on the package directions.
• Chunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.
• Fresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.

MEAT RATIO:  Fresh sausages are usually 100% pork. But adding beef or wild game will yield a leaner product. 50% beef or wild game along with 50% pork is a suggestion. Mix to desired ratio is also an option.

TIPS: 

• Meat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.
• In warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.
• Order a new knife and plate, and keep the set together instead of mixing knives and plates.
• The plate and knife must run tightly together. Add or replace thrust washers if needed.
• Do not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.

RECOMMENDATION:  We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture.