WISCONSIN STYLE BRATS BURGERS
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.
Provided by Judy Kaye
Categories Burgers
Time 1h45m
Number Of Ingredients 12
Steps:
- 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.
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