Electric meat grinder w/ sausage stuffer attachment
Approx 3 lbs turkey leg meat
1 lb ground pork
1 tbsp salt
1 ½ – 2 tsp sugar
1 – 1 ½ tsp black pepper (fine ground)
1 tsp bourbon smoked paprika
1 tsp onion powder
1 tsp garlic powder
½ cup milk
1 cup shredder or finely cubed cheddar
1 heaping tsp caraway seeds
Trim turkey meat, cut into small cubes and mix with ground pork. Add salt, sugar, pepper, paprika and onion and garlic powder. Store the meat in the freezer until it is firm, but not completely frozen; this will ensure a good consistency to the ground meat.
Once the meat is cold, grind through a 3/8 inch plate, thoroughly mix the meat and then grind again. Mix in milk, egg, caraway seeds and cheese and return to the freezer to chill.
Before stuffing your brats, make sure sausage casings have soaked in warm water for approx. 1 hour and also fully rinsed.
Once meat is chilled, fill casings to desired length. Grill immediately or refrigerate/freeze for future use.
When cooking, ensure brats reach internal temp of 165 degrees.
Yields 13 brats