 cooking channel everybody I'm Darren and today but today I'm going to make me a big batch of beer bratwurst so I've got a big thing of pork butt here I got a piece of a loin that's real lean that I'm going to use I've got some extra fat that I kept from another pork recipe that I did the other day video I've got my big pack of lamb backwoods fresh sausage seasoning bratwurst seasoning that I'm going to use and I think I'm going to cube up in real small some of this mild cheddar cheese to throw in there so I'll have some cheddar cheese beer brats we'll see how that works out haven't done those yet so I've got my meat already I'm going to go ahead and cut it up in a real small chunks and then we're going to put it in the freezer for about an hour or so got my meat grinder all set up I've got my casings all getting getting all nice and ready to go so I'm going to go ahead and start cutting this stuff up what I'm going to do is I'm just going to start I got a piece of this loin here that's really really lean and I'm going to cut up the rest of this butt and then I've got some extra pieces of fat from another pork cook that I did that I kept just for this and I'm going to cut it up real fine I'm going to mix it up really good in this bowl so I'm going to go ahead and start cutting this up like I said I'm going to cut it just out of the way just in really small less than probably about a half inch or less half inch or less cubes because when it runs through the meat grinder I want to make sure it cuts it up pretty good so but we're going to chop it all up I'm going to cut up some of the butt and all of it's going to be really fine like this about like that you know like I said less than a less than an inch probably between an inch and a half inch at the most so I'm going to go ahead and cut this all up throw it in the bowl in fact I got all the meat cut up and what I'm going to do now and I've already started on it is cutting up the cheese and the little tiny chunks because we want this to mix in really well with the meat and it's going to get ground up anyway let me finish cutting this stuff up what I'm going to do you're right I'm going to mix the meat up right now with the seasoning and the beer we're going to throw it in the freezer to tighten that up and then when that gets ready to go we're going to run that through the meat grinder once on medium and then I'm going to take that meat mix the cheese in and then we're going to run it into the stuffer alone with no with no meat attachment no a grinding attachment so that's how I'm going to do it that way the meat doesn't get all gummed up in into the sausage it'll still have those chunks in there and that's what we really want so so I'm going to go ahead and toss my pork and it's about a 70-30 split pork with fat and lean so maybe a little bit more than that that's kind of what you want with sausage you don't want anything anything lower than 80-20 you don't want to really lean sausage because it'll be really dry so so this is probably a little bit a little bit more than 70-30 and I'm moving it to this pan because that's not big enough for me to mix it up in by hand and that's really what we want to do so I'm going to go ahead and toss this seasoning in that we pre-measured out and then I'm going to dump about a little more than half of this beer in here a little bit more than half and I'm going to mix this all up in here and get it all mushed together then we get this all mixed up all the seasonings all blended in I'm going to toss it in the freezer so that the meat tightens up really good before I throw it into the meat grinder out of the freezer it's pretty cool I think it's going to be pretty good to run through the meat grinder now and what I'm going to do is I'm going to do it in batches I'm going to do you know like half of it at once grind it up and then I'm going to go ahead and just start running this through the meat grinder I'm not going to put you through me watching much me do the whole thing I'm just going to run some of it through and then I'm going to shut the camera off and finish it up but it's going to be a little bit loud I'm just going to show you, come through pretty quick like I said we're just going to do this in batches I'll do half of it now throw it back in the freezer half of it back in the freezer and then I'll put this half of it in casings and then we'll run it again but there you go I'm going to finish up this part and I'll be back take our ground sausage here it's fine ground pretty good and I'm going to add since we did about looks like a little over half of that batch we did I'm going to take a little bit over half of the cheese and put it in here and we're going to mix it up really good that's a little bit over half and I'm going to go ahead and mix it up really good in the sausage so we can get it a little piece in just about every bite we take so go ahead mix it all up and then we're going to throw it in the stuff right guys we did clean out our meat grinder the warm water got the grinder blade and the dye out of there so all we have now is just the auger in there and the sausage sausage tube and I've had my casings actually in the water here for a good hour and a half rinsed them off real well and like before I use the pre-tube casings makes it real easy to get on the sausage stuffer so they're already in a tube and all you got to do is just pretty much slide them on you don't have to try to unwind them and hook them on and it's just a lot easier so I'm going to go ahead and get these on there and show you how that goes you pretty much just take your tube pull this and just slide it on then you can just kind of push it all the way on there and then you can slide the tube out once it gets on there get enough of it on you just can slide that tube out I'm gonna go ahead and get the rest of this on and we'll be back hey guys I got it all moldy casing on there and I'm just gonna slide this tube right out right out of there just slide the rest of it we're gonna leave good amount on the casing here because I want to get all the air out of it so before we tie it off want to get some most of that air out so this should get us through this whole stack of sausage here so I'm gonna go ahead and start stuffing it and I'll be back in a minute through the stuffer now see I want to try to get as much of that air out of there comes the sausage here and I'm gonna go ahead and link these up and then I will get ready and do the second round I'm gonna head first tie it I left enough the end here to tie it off make sure you guys can see that I'm gonna go ahead tie this end off here link these up they're kind of slippery so it is kind of hard to do so make sure you and you do this you leave yourself plenty of plenty of extra here at the end you want to get down as close to the end as possible here and then you can go ahead and stretch them out make sure that they don't get overstuffed in any one spot because what you want to do is link them up if you kind of like measure out as long as you want them you know like right here and then just kind of pinch twist it and you know I don't want to make it so it doesn't break so if it's overstuffed it'll break so there you go then you just do the next one you just kind of pinch it measure off the same spot and you twist it up about eight seven eight times there and you just keep going on down through the end all right I'll see you guys back in a few alright guys so that's my first batch I'm not gonna bore you through the second batch but they came out pretty decent looking cheese looks like it's so well you know spread out through the sausage they're all pretty good size good fat content in there I can see so just one of the things I need to tell you when you guys are doing this when you're putting them in the casings it's always good to keep that casing nice and wet so keep that bowl of water close by and just every couple minutes make sure you you know just put a little bit more water on down the casing down the down the stuffer so well there you have it guys they're easy to make if you get a meat grinder it really doesn't take you but a couple hours I'm just making a big batch today but it really takes a couple hours to make a good good amount of sausage so thanks for watching hope you guys learn a little something and make sure you like this video subscribe follow along on Facebook Instagram Twitter and make sure you watch our next video