How to Make Cowboy Butter Brats | Cowboy Butter Sausage

Break down the pork shoulder into grinder-sized pieces.

Temper the pork in the freezer for about 20 minutes to keep it cold.

Grind the pork using a 10 mm (3/8 inch) plate, then switch to a 3/16 inch (4.5 mm) plate for a second grind.

Set the ground meat back in the fridge to keep it cool while preparing for mixing.

Weigh out the appropriate amount of seasoning based on the amount of meat being used.

Measure out about 1 oz of water per pound of meat for moisture and seasoning distribution.

Put on gloves and mix the meat and seasoning until it becomes tacky and sticks to your hand, indicating protein extraction has started.

Rinse the natural hog casings and soak them in lukewarm water for at least 45 minutes to an hour.

Isolate a strand of casing, open one end with two fingers, and dunk it in water for a final rinse.

Thread the casing onto the stuffing horn and start cranking to fill the casings, using a knife to release any air pockets if necessary.

Pinch the filled casing every 8 inches and twist away from you six or seven times to create links.

Set the linked sausages on a sheet tray and refrigerate for about 3 to 4 hours, ideally overnight, to allow flavors to disperse.

Unlink the sausages and grill them to your liking.

Equipment Needed

Spice Level:

Dietary

Allergens