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Posted: 7/10/2020 3:09:59 PM EDT
[#1]
I'm very fortunate to live about a mile from Henk's Black Forest Bakery and Deli, in NE Dallas. While the family is actually Dutch, their selection of Brats, Frankfurters, Polish, Hungarian wurst are very good. Their Liverwurst is top grade as well. They have a coarse grind and pate styled liverwurst and both are very good. Never looked into it but they might do mail order. They also have a wide selection of Sambal (Dutch versions of chili paste) coffees, teas, and a ton of other goodies.
They are also a bakery that makes proper European style cakes and pastries, not the total sugar dump, little intrinsic flavor, that is most American stuff. |
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Posted: 7/10/2020 5:22:26 PM EDT
[#2]
Quoted: We had grilled Johnsonville brats for lunch today and quite frankly I think they leave much to be desired. They're extremely salty without much flavor. In a past life I was spoiled because growing up "bratwurst" meant Schmidt's Sausage Haus in German Village (Columbus OH). I believe I will have to seek out the services of a real butcher as the supermarkets here only have Johnsonville. This, or drive to the big city to check out offerings from Publix and/or Lowe's Foods. Meh, I like Johnsonville. They aren’t the best, but they’re consistently solid and a reliable, safe option. Though I do prefer their Italian sausages better than their brats. Of course, growing up, the white sausages were bratwurst and the pink ones were knockwurst. |
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Posted: 7/10/2020 5:34:08 PM EDT
[#3]
Dietz & Watson makes a good supermarket brat.. its already cooked too so all ya gotta do is heat em up and eat.
Couple of minutes on a low grill or in a pan for some nice browning. |
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Posted: 7/10/2020 8:41:30 PM EDT
[#4]
Quote HistoryQuoted: Dietz & Watson makes a good supermarket brat.. its already cooked too so all ya gotta do is heat em up and eat. Couple of minutes on a low grill or in a pan for some nice browning. Cool. Their website says their products are in stock in all the local Food Lion stores. Never noticed them before I'll definitely make an effort to look for them next time which would be....tomorrow morning. 
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Posted: 7/10/2020 8:42:55 PM EDT
[#5]
Easy/quick to smoke a brat, and the skin don't break. Bout 1-1.5 hrs @ 230 degrees. Personally prefer their hot Italian sausages, smoked with onions/ketchup.
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Posted: 7/12/2020 10:43:16 PM EDT
[#6]
OP may be able to mail order brats from OH
There is a German food store/deli in Bucyrus OH called Carl’s. I believe they will mail Or fedex you hard frozen brats I have not been to the German village in Columbus, but I thought the ones from Carl's were very good. |
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Posted: 7/19/2020 8:07:20 AM EDT
[#7]
The Aldi brand brats are pretty good. They have a family pack size too.
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Posted: 7/19/2020 4:00:00 PM EDT
[#8]
Quote HistoryQuoted: The Aldi brand brats are pretty good. They have a family pack size too. |
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Posted: 7/19/2020 4:05:31 PM EDT
[#9]
Just make your own. Not hard at all.
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Posted: 7/19/2020 4:27:22 PM EDT
[#10]
Costco Brats are inedible garbage.
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Posted: 7/19/2020 6:47:08 PM EDT
[#11]
Quote HistoryQuoted: The Aldi brand brats are pretty good. They have a family pack size too. |
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Posted: 7/22/2020 10:58:34 AM EDT
[#12]
Quote HistoryQuoted: The Aldi brand brats are pretty good. They have a family pack size too. I just picked up a pack of brats from Aldi this morning. The 'generic' package not the sealed "white brats" from Germany. |
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Posted: 1/18/2021 6:44:32 PM EDT
[#13]
Carle's is good stuff, great german deli also. But for the win try Saum's bratwurst from Carey, OH. Not too far from Bucyrus either.
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Posted: 1/19/2021 1:39:51 PM EDT
[#14]
I have never been a fan of the Johnsonville brats. The brats they used to sell from a stand outside Home Depot and Lowes were much better.
My wife and I are going on a roadtrip soon to Bryan-College Station for some Slovacek sausage. I will be going to other hill country towns for BBQ. |
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Posted: 2/5/2021 5:35:56 PM EDT
[#15]
Quote HistoryQuoted: Just make your own. Not hard at all. Don't hesitate to add a recipe |
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Posted: 2/7/2021 9:12:37 AM EDT
[#16]
Quote HistoryQuoted: Don't hesitate to add a recipe I’ll play. I have a couple versions that turn out flavorful every time. Full DIY version: 5# ground pork 1 Tbs ground coriander 2 tsp paprika 1 tsp black pepper 2 Tbs kosher salt 2 tsp dried Rosemary 4 tsp sugar 2 tsp cayenne pepper 1 Tbs sage 1.5 Tbs dried mustard 1 tsp nutmeg 1/4 cup soy concentrate (powder that firms up the product for stuffing) 1 cup cold water 4 cans Scottish ale Mix all ingredients together except the last item. Mix well. Consume the last ingredient during cooking and it will mix with the sausage in the stomach. Stuff into casings and twist into links. Easier version Visit PS Seasoning website. Pick one or more of their 87 varieties/flavors. Wait for brown Santa to bring seasoning packets. Follow instructions and mix with 25 (or 12-1/2) pounds of pork (fresh ground at home). I use pork butts. Stuff and grill. Freeze the remaining sausages. 
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Posted: 2/7/2021 9:33:39 AM EDT
[#17]
Quote HistoryQuoted: The Aldi brand brats are pretty good. They have a family pack size too. Yep...good stuff.  Attached File |
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Posted: 2/7/2021 9:58:55 AM EDT
[#18]
Quote HistoryQuoted: I’ll play. I have a couple versions that turn out flavorful every time. Full DIY version: 5# ground pork 1 Tbs ground coriander 2 tsp paprika 1 tsp black pepper 2 Tbs kosher salt 2 tsp dried Rosemary 4 tsp sugar 2 tsp cayenne pepper 1 Tbs sage 1.5 Tbs dried mustard 1 tsp nutmeg 1/4 cup soy concentrate (powder that firms up the product for stuffing) 1 cup cold water 4 cans Scottish ale Mix all ingredients together except the last item. Mix well. Consume the last ingredient during cooking and it will mix with the sausage in the stomach. Stuff into casings and twist into links. Easier version Visit PS Seasoning website. Pick one or more of their 87 varieties/flavors. Wait for brown Santa to bring seasoning packets. Follow instructions and mix with 25 (or 12-1/2) pounds of pork (fresh ground at home). I use pork butts. Stuff and grill. Freeze the remaining sausages. Quote HistoryQuoted: Quoted: Don't hesitate to add a recipe I’ll play. I have a couple versions that turn out flavorful every time. Full DIY version: 5# ground pork 1 Tbs ground coriander 2 tsp paprika 1 tsp black pepper 2 Tbs kosher salt 2 tsp dried Rosemary 4 tsp sugar 2 tsp cayenne pepper 1 Tbs sage 1.5 Tbs dried mustard 1 tsp nutmeg 1/4 cup soy concentrate (powder that firms up the product for stuffing) 1 cup cold water 4 cans Scottish ale Mix all ingredients together except the last item. Mix well. Consume the last ingredient during cooking and it will mix with the sausage in the stomach. Stuff into casings and twist into links. Easier version Visit PS Seasoning website. Pick one or more of their 87 varieties/flavors. Wait for brown Santa to bring seasoning packets. Follow instructions and mix with 25 (or 12-1/2) pounds of pork (fresh ground at home). I use pork butts. Stuff and grill. Freeze the remaining sausages. We make our own a few times a summer. Neighbor has all the equipment so we make a day of it and have a brat party. We use PS seasonings. Sheboygan and cajun are favorites. It really is easy and they turn out fantastic. |
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Posted: 2/7/2021 10:32:01 AM EDT
[#19]
Try P&S NO. 272 ONION & GARLIC BRATWURST SEASONING
If you want flavor, this is the one. We make Garlic n Onion burgers !!!! |
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Posted: 2/7/2021 10:45:24 AM EDT
[#20]
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Posted: 2/7/2021 11:00:24 AM EDT
[#21]
My recipe is simpler than TrainSafe. Up to 50% venison is good. More not so much. All pork is fine too but i’d cut back on fat. All meat ground once through a medium plate. Dextrose helps with browning. This is fresh but i prefer it cured with pink salt 1 tsp per 5 lbs then smoke or charcoal grill only.
Beer Brat #1 4.5 lbs Venison (Medium)600g Pork Sholuder (Medium)900g Back Fat (Medium)275g Minced Garlic1Tbsp Black Pepper2Tbsp Sea Salt2Tbsp Mace1Tsp Corriander1Tsp Dextrose2Tbsp IPA1Cup Results: Excellent |
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Posted: 2/8/2021 1:41:17 PM EDT
[#22]
I bought a 12 dollar plastic sausage stuffer and some natural hog casings. I just buy ground pork from the store, it seems to have about the right amount of fat in it as is. There are lots of great recipes out there, I love to add high temp. cheese to sausages. The casings where a bit hard to unwind the first time but you get the hang of it. After you get the ingredients together it only takes about 5 to 10 minutes to do 5 pounds.
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Posted: 2/8/2021 9:21:42 PM EDT
[#23]
Quote HistoryI love stopping by Usinger's when I'm in Milwaukee. It's just not summer without em! |
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Posted: 2/8/2021 10:35:55 PM EDT
[#24]
Quote HistoryQuoted: The Aldi brand brats are pretty good. They have a family pack size too. Will have to give that a try. Grew up picking up brats from west side market in Cleveland, OH and was probably spoiled. |
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Posted: 2/8/2021 10:56:07 PM EDT
[#25]
Quote HistoryQuoted: I'm very fortunate to live about a mile from Henk's Black Forest Bakery and Deli, in NE Dallas. While the family is actually Dutch, their selection of Brats, Frankfurters, Polish, Hungarian wurst are very good. Their Liverwurst is top grade as well. They have a coarse grind and pate styled liverwurst and both are very good. Never looked into it but they might do mail order. They also have a wide selection of Sambal (Dutch versions of chili paste) coffees, teas, and a ton of other goodies. They are also a bakery that makes proper European style cakes and pastries, not the total sugar dump, little intrinsic flavor, that is most American stuff. |
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Posted: 2/13/2021 5:00:13 PM EDT
[#26]
Quote HistoryQuoted: I’ll play. I have a couple versions that turn out flavorful every time. Full DIY version: 5# ground pork 1 Tbs ground coriander 2 tsp paprika 1 tsp black pepper 2 Tbs kosher salt 2 tsp dried Rosemary 4 tsp sugar 2 tsp cayenne pepper 1 Tbs sage 1.5 Tbs dried mustard 1 tsp nutmeg 1/4 cup soy concentrate (powder that firms up the product for stuffing) 1 cup cold water 4 cans Scottish ale Mix all ingredients together except the last item. Mix well. Consume the last ingredient during cooking and it will mix with the sausage in the stomach. Stuff into casings and twist into links. Easier version Visit PS Seasoning website. Pick one or more of their 87 varieties/flavors. Wait for brown Santa to bring seasoning packets. Follow instructions and mix with 25 (or 12-1/2) pounds of pork (fresh ground at home). I use pork butts. Stuff and grill. Freeze the remaining sausages. Just made these today, I added cheese and some fennel, we always make a little paddy out of the bit of meat left over in the stuffer tube and fry it right away. Best sausage I have had.  |
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Posted: 2/15/2021 4:02:58 PM EDT
[#27]
Glad you liked it.
I often use a blend of venison and pork in mine. I should have mentioned that. |
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Posted: 2/22/2021 2:11:56 AM EDT
[#28]
These are pretty good. Need to order more as well as bacon.
https://www.nueskes.com/applewood-smoked-cheddar-bratwurst/ |
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Posted: 2/22/2021 3:17:48 AM EDT
[#29]
I’ve always just kind of took whatever someone told me was a brat and enjoyed it enough.
I love to try a top shelf specimen. |
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Posted: 2/22/2021 4:50:29 AM EDT
[#30]
I boil mine in a beer water mix first.
After about 20 minutes on a simmer, I pull them out and grill them. I k ow what you mean about the saltiness. That's why I started boiling them first, to get rid of some of that. Try it. |
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Posted: 2/22/2021 5:45:56 PM EDT
[#31]
The Koegel's truck comes into town once or twice a year and I stock up.
An arfcommer posted up a recipe to make brats and I made a bunch of them. I approve of this recipe. It is around here somewhere........ I also do the par boil method and then crisp up on the grill. I use beer, but also red and green peppers and onions. Sometimes I use sauerkraut. I take the peppers or kraut and put it on a sammich with the brat and a bunch or mustard.
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