Pizza Brats

Devo · Post by **Devo** » Mon Jan 19, 2015 18:34

8.33 lbs of Pork butt
2 TBLS & 1/4 tsp fennel (Roasted and grind to powder)
8 tsp Salt
2 TBLS & 1/4 tsp Black Pepper
4 TBLS Chopped Parsley
1 big bag of pillow packed Pepperoni
1/3 Large Onion
1 Green Bell Pepper
11 oz of Mozzarella cheese shredded
1 14.5 can of diced tomatoes. (I used Aylmer Accents Petite Cut Tomatoes with SPICY RED PEPPER. Heat level MEDIUM.)
1/2 cup Cold Water
Grind Pepperoni and Pork using medium plate. Grind the tomatoes & green pepper with the
meat. Mix the dry ingredients with the cold water and add the onions. Mix the wet ingredients
into the meat along with the cheese. Stuff into 32 mm Hog Casings.

Roasting The Fennel

Fennel All Ground Up

My Main Players

Pepperoni Getting Ready For The Grind

Parsley Chopped And Ground

Ground Onion & Green Pepper

Tomatoes Added
(These were diced up pretty small so no grinding)

Grinding The Pork

Gave It A Good Mix
(the idea here is not to make a paste, just till it starts to bond)

Lets Make Sausage

Just Over 10 lbs. Of Pizza Brats

Got the out in the deep freeze to firm up and will vac seal later.

Devo · Post by **Devo** » Mon Jan 19, 2015 19:45

Off to the freezer

Shuswap · Post by **Shuswap** » Mon Jan 19, 2015 20:47

Hmmmmm pizza in a bun - tasty

Post by **redzed** » Tue Jan 20, 2015 07:36

Wow! What an interesting and innovative idea! And probably tasty too! The only thing that makes me squeamish about that recipe is grinding that nice pepperoni.

Each year we have July 1 party at our house and I barbecue 4 different sausages. Will take this one into consideration.
Would definitely be a conversation topic.

Devo · Post by **Devo** » Tue Jan 20, 2015 12:57

LOL don't worry about the pepperoni Red, I buy that cheap stuff at a restaurant bulk store. Its what you would find on your pizzas around here in town. Don't worry its not my good stuff