Our Brats have been a favorite at our Nashville shop from day one, and we couldn’t help but wonder what would happen if we used the same classic recipe but swapped out the pork for dry aged beef. Turns out, they’re pretty dang amazing. This sausage has a unique, pillowy texture thanks to the addition of eggs and cream, but relies on the pasture-raised, dry aged beef, for the bulk of the flavor. These 1/3 lb links have a natural casing so we advise starting them over low heat before searing, to reduce the risk of bursting.
Note that these are made with a pork casing.
Other Awesome Cuts
From our dry aged beef, we mix choice pieces from the steaks to the roasts, making sure to mix the perfect blend of meat and fat to achieve a flavorful, beefy sausage every time. There’s no filler, just select cuts of beef ground with our custom blend of spices and herbs. Ingredients: Beef, salt, white pepper, ground ginger, nutmeg, eggs, cream, pork casing.
We always suggest starting our sausages on low heat, then crisping them up at the end. The indirect cooking method will prevent the natural casing from exploding and drying out your sausage. Bratwurst also braise really well in beer. Fill up a pot with beer, bring to a simmer and cook until the brats float. Once they are cooked, char them up in a skillet or on the grill. This is a great way to feed a crowd, you can keep the sausages in a warm beer bath until people are ready to eat, then just char them on the grill.