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Cranberry Brat Recipe

 
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smoker lar
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Joined: 13 Dec 2008
Posts: 33
Location: Mosinee, WI

PostPosted: Aug 17 2009    Post subject: Cranberry Brat Recipe Reply with quote

Daughter came home from a cranberry fest and said she had a cranberry brat and it was to die for. Has anyone ever heard of or know of a good recipe for this. If so, would you mine sharing it. Would love to put a smile on her face. Thanks Laughing
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partapache
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Joined: 30 May 2009
Posts: 29
Location: Tucson, AZ

PostPosted: Aug 18 2009    Post subject: Reply with quote

This is a well guarded secret. I've got about every sausage recipe book ever printed and I came up with nothing. I think I would use a good basic brat recipe and just add some dried cranberries or maybe cranberry sauce.
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partapache
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Joined: 30 May 2009
Posts: 29
Location: Tucson, AZ

PostPosted: Aug 18 2009    Post subject: Reply with quote

I found this recipe on a blog.

Ingredients:

2 1/2 lb. turkey thigh meat skin attached, boned
3/4 lb. slab bacon, skin removed
3/4 lb. dried cranberries
1/2 cup poultry stock, vegetable stock or water
1/2 cup hard apple cider, or sweet
2 teaspoons maple syrup, preferably from Michigan
1 tablespoon sea salt
2 teaspoons coarse black pepper, freshly ground
1/4 cup roasted garlic, puree, see recipe
1 tablespoon thyme, dried
1 tablespoon sage, dried
1 tablespoon paprika, dried
hog casings, rinsed

Directions:

Set up your meat grinder.

In a large mixing bowl add the turkey meat and the bacon. Toss with the cranberries, salt, pepper, thyme, sage and paprika. Put the seasoned turkey meats and cranberries through the 1/4 inch or small plate of a sausage grinder. Add the maple syrup, roasted garlic puree, stock and cider to the ground meat and mix thoroughly with your hands.

According to your grinders directions stuff the mix into the hog casings and tie off at 4 to 6 inch lengths. Poach the sausages in salted water for about 10 -15 minutes or until cooked through. Let cool in the poaching water and refrigerate. Use as needed.
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smoker lar
Newbie


Joined: 13 Dec 2008
Posts: 33
Location: Mosinee, WI

PostPosted: Aug 19 2009    Post subject: Reply with quote

Laughing Thanks for the recipe partapache. Think your right about using a basic brat recipe, turkey meat with skin attached doesn't sound to appealing to me.Will post the results after I try it out this weekend. Maybe we got something here. Idea
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partapache
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Joined: 30 May 2009
Posts: 29
Location: Tucson, AZ

PostPosted: Aug 20 2009    Post subject: Reply with quote

Good luck and let us know how it turns out. I make a beef pemmican with dried cranberries in it and it's one of my favorites.
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smoker lar
Newbie


Joined: 13 Dec 2008
Posts: 33
Location: Mosinee, WI

PostPosted: Aug 25 2009    Post subject: Cranberry Brat Recipe Reply with quote

partapache wrote:
Good luck and let us know how it turns out. I make a beef pemmican with dried cranberries in it and it's one of my favorites.
Hi partapache, tried that cranberry brat recipe this last weekend and wanted to let you know it was excellent.Made a few adjustment to the recipe though.

3 lbs. pork butt instead of turkey
1 lb. bacon ends
3/4 lb. dried cranberries
1/2 cup beef bullion
1/2 cup apple juice
2 tsp. maple syrup
1 tsp. kosher salt
2 1/2 tsp. coarse black pepper
1/2 tsp. white pepper
1/2 tsp. cayenne pepper
2 tsp. liquid smoke
5 Tbs. roasted garlic, puree ground
1 Tbs. dried thyme
1 Tbs. dried sage
1 Tbs. dried paprika
1 Tbs. binder(non-fat dry milk or soy protein)

I stuffed into short summer sausage casings and froze. Going to eat as breakfast patties this time instead of brats. Idea
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Capt Chrysler
BBQ Super Fan


Joined: 24 Sep 2007
Posts: 438

PostPosted: Aug 31 2009    Post subject: Reply with quote

Found this on the net

Capt. Chrysler


New! Cranberry Onion Pork Sausage by BBQ Bob Trudnak

To make 5 lbs:

5 lbs. Ground pork sausage
1 bag of dried cranberries chopped
2 small to medium Vidalia onions chopped fine
½ sleeve of club crackers crumbled
2 eggs or ½ cup of Eggbeaters
Dizzy Dust to taste
BBQ Bob’s Cranberry Jack BBQ Sauce or your favorite BBQ sauce
Salt to taste
2 cups of cold water

Mix all ingredients well in a large bowl. Let mixture sit for 24 hours and roll into Hole-e Smokes Silicone Cooking Mats, make patties or case in sausage casings. If you plan on smoking the sausage at low temperatures (140° F), use Tender quick or an alternative cure to preserve meat and insure freshness.

Cook at 300° F until internal temp. reaches 170° F using Cherry smoke wood. Baste with BBQ sauce

When ya eat um yer gonna say: Holy Smokes!
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