Fechner Family Brat Recipe

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This recipe, passed on for generations, was used by my grandfather, Karl Filippi. It’s a Hungarian brat, popular among German communities along the Danube River in Yugoslavia, that has a little hot, garlic kick behind it.

Simply mix the dry ingredients together and slowly pour in water, a little at a time, as you mix everything together by hand.

– 100 lbs. of pork shoulder

– 18 heaping tablespoons of salt

– 1 lb. sweet red Szeged paprika

– 10 heaping tablespoons of black pepper

– 3 heaping tablespoons of seasoned salt

– 3 heaping tablespoons of garlic powder

– 1 heaping tablespoon of cayenne pepper

– 1 gallon of water

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