Wisconsin Style Brats Burgers

Judy Kaye

By
@paintedcookie

We love Home made brats but I hate stuffing the casings so I make them up as burgers. This is a recipe that we like if you want to put it in casings go right ahead. We like it just fine as burgers.


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Comments:

Serves:

20

Prep:

1 Hr 30 Min

Cook:

15 Min

Method:

Griddle

Ingredients

4 lb
pork shoulder butt or loin
1 lb
pork fat or lard
3 Tbsp
kosher salt
1 Tbsp
sugar
1 1/2 tsp
nutmeg
1/2 tsp
coriander
1/4 tsp
celery seed
2 tsp
black pepper
1/8 tsp
marjoram
1 1/2 tsp
dried ginger
1 3/8 Tbsp
dried onion
1 c
american beer

Directions Step-By-Step

1
Measure out spices into a small bowl and add to meat as you grind. Cut the pork into small pieces and put through a coarse grind cutting in fat/lard as you grind.
2
Once the meat has been ground and all the spices have been added slowly add the beer a 1/4 cup at a time mixing well as you go. Divide into 1/4 pound patties and separate using plastic wrap or wax paper so that you can freeze and take out patties as you want to use them.
3
This recipe is really best allowed to age at least overnight in the refrigerator if you plan to use right away. Vacuumed sealed it will keep in your freezer up to a year. The patties can be grilled or fried.

About this Recipe

Course/Dish: Pork, Burgers
Main Ingredient: Pork
Regional Style: American
Hashtags: #grilled, #Burgers