Several years ago a good friend shared this Sheboygan Brat recipe with me and since we have made over 500 lbs., enjoyed by family and friends. We started with a 15 lb. batch the first time and now we make 30 lb. batches…twice a year.
So if you enjoy putting ingredients together, these brats will rival the best brat you have ever had!
For accuracy I use a gram scale for ingredients.
30 Lb. SHEBOYGAN BRAT RECIPE:
25 lbs. 72% Pork
5 lbs. 50% Pork
Grind with either 4.5mm or 6mm plate, your choice.
2.6 grams CORIANDER
8.5 grams GROUND GINGER
8.5 grams GROUND MACE
1.8 grams RUBBED MARJORAM
8.5 grams GROUND NUTMEG
17 grams GROUND BLACK PEPPER
34 grams GROUND WHITE PEPPER
238 grams SALT
378 grams SOY PROTEIN CONCENTRATE
136 grams RAW SUGAR
76 grams YELLOW ONION CHOPPED (about 1.25 onion)
70 grams CHOPPED FRESH CHIVES (about 2 cups)
70 grams LEMON JUICE
300 grams ICE COLD WATER
Stuff into WALTON’S 32-35mm NATURAL TUBED HOG CASINGS.