Y'all gotta make these turkey brats

[WNCTracker]

Best brats I've ever eaten


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[J-Shaped]

That does sound good. I've got all of the legs from this season's birds ready to be made into something. Last year I did breakfast sausage, but was thinking of doing something else this year. I've made a lot of venison brats and don't see any fat in this recipe. Did you cut the mixture with any type of fat?

[mikejd]

31 grams of salt?  Am I reading that correctly?

[trkehunr93]

31 grams of salt?  Am I reading that correctly?

Yes.  Grams is a more precise way of measuring, metric system is the way to go with any type of sausage, brat, salami,etc.  was listening to one of hank shaws podcasts where he had a culinary instructor that taught charcuterie and that's best way to get the best product.


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[WNCTracker]

31 grams of salt?  Am I reading that correctly?

Yes grams are more precise than volume measures.


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[WNCTracker]

don't see any fat in this recipe. Did you cut the mixture with any type of fat?

Yeah where it says 5 lbs turkey ground with chicken thighs. I grind skin on chicken thighs with the turkey at about 70:30    turkey:chicken. Then I use 5 lbs of the ground mixture. Plenty of fat with the chicken skins. Also the Dry milk helps with fat retention when cooking. Make sure to keep a meat thermometer handy when cooking and pull them from the heat at 165. That way you don't lose the fat to the pan. I've got a killer mild or hot Italian recipe that is outstanding too if you want that as well. For my breakfast links I prefer the AC Leggs southern belle mix. I can't make one that's better.



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[milertyme03]

Thanks.  Poor me shot 2 older birds this yr so I chose to grind them up which works really well.  I made some good burgers last night.  Can u share your Italian recipe? 

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[WNCTracker]

Sub turkey for deer

[mikejd]

31 grams of salt?  Am I reading that correctly?

Yes grams are more precise than volume measures.


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Thanks