My loving family bought me a meat grinder and sausage attachment for my wifes' kitchen aid. Along with that a box labeled High Mountain Bratwurst kit. I can't wait to make sausages, but bratwurst would not have been my first choice. Don't get me wrong, I love a good beer boiled brat with spicy mustard on a hard roll. But, bratwurst doesn't seem to be a sausage with a lot of variance. In other words you can't really mess with the recipe. Or can you?
It's probably a great starting sausage for the beginner though soooo..I am researching the forums and came accross the Cure or not to cure. I am trying to figure out what the purpose of cold smoking Bratwurst would be? Is this so you can freeze them and then BBQ them on a grill later? Why couldn't you stuff them and freeze (without cure) or smoke and then hot smoke them after they thaw out?
Just some questions I couldn't find answers to. Thanks all.