Wild Turkey Bratwurst
Tweaking sausage recipes is part of the game. But two ingredients are worthy of caution: salt and fat. Too much or too little of either can ruin things. If adjusting fat or salt in a proven recipe, it’s best to test with a small batch first. Salt density varies widely by type and even brand. Going by weight is safest. But if you measure by volume using a different type of salt than the recipe presumes—you could be way off. The intarwebs has a WIDE range of opinions on the salt density of the various types and brands. The volumes in this recipe are based on sources that seemed the most credible.
Wild Turkey Bratwurst
Tweaking sausage recipes is part of the game. But two ingredients are worthy of caution: salt and fat. Too much or too little of either can ruin things. If adjusting fat or salt in a proven recipe, it’s best to test with a small batch first. Salt density varies widely by type and even brand. Going by weight is safest. But if you measure by volume using a different type of salt than the recipe presumes—you could be way off. The intarwebs has a WIDE range of opinions on the salt density of the various types and brands. The volumes in this recipe are based on sources that seemed the most credible.
Servings
8lbs sausage
Servings
8lbs sausage
Ingredients
Meat
Salt by weight or volume – PICK JUST ONE!
Pre-grind ingredients
Post-grind ingredients
Other
Instructions
  1. Cut meat and fat to fit grinder, mix together with salt and “Pre-grind ingredients”. Refrigerate 2-12 hours.
  2. Soak casings in warm water if you plan to stuff.
  3. Place meat and removable grinder parts in freezer ≈ 20 minutes
  4. Grind half through coarse plate, half through fine plate. This produces an interesting result, but it’s OK to choose all fine — producing a more traditional brat. Or even all coarse if you prefer.
  5. Add caraway and mustard seed. Mix well.
  6. Return meat to freezer until firmly chilled (≤ 35°F)
  7. Add remaining “Post-grind ingredients” (dairy & egg). Mix well.
  8. Stuff into casing or form into patties. To make links, pinch about 6″ apart and rotate 3 or 4 times away from you, then pinch the next link and rotate towards you. Continue alternating for the whole casing.
  9. Poach links in 160°F water 25 minutes. Try to get close with the water temp — definitely do NOT boil or run longer than 25 minutes. Sous vide is even better than poaching – keeps more flavor in and easier to be precise.
  10. Immediately chill links in ice water.
  11. Hang links to dry. Refrigerate and use within a week, or freeze. Cook and serve like any other bratwurst.
Recipe Notes

Poaching is not 100% necessary, but with sausages containing eggs and dairy it works best, creating a nice firm texture. You can’t poach patties (they’d fall apart) but you can certainly process them using the same time and temp sous vide style.

Cook and serve them like any other bratwurst. Take them to at least 165°F. Best if nicely browned. Enjoy!

View online at http://KillerNoms.com/turkeybrats