New Brat Seasoning Coming!
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We have ordered a new Brat Seasoning the “Greek/Gyro Bratwurst Seasoning” here is the ingredients list: Salt, Hydrolyzed Soy Flour and Whey Protein Blend, Dehydrated Garlic and Onion, Spices (Including Ground Mustard), Corn Syrup Solids, Whole Mustard Seed, Dextrose, Citric Acid, Dehydrated Green Onion, Natural Spice Extractives. Contains: Soy, Milk
My plan is to use this as a base and try to create a “muffaletta” brat. When making a muffuletta sandwich I will leave it on the bread for a while to let the olive oil seep into the bread…what are thoughts on leaving it in the fridge in the bun for a few hours? I am 90% convinced I am going to eat this cold.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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I’ve never had a mmuffaletta, so I guess I would just have to eat however you recommend!
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Good ciabatta style bread with Olive Giardiniera hard salami, ham, and Swiss, OH MY!
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glen I have added pork to my sausage before, other than a binding issue can anyone give me a good reason not to grind up a hard salami and our capacola and stuff it into the sausage? Joe Hell will absolutely be loading up on that! Tex_77 You are missing out my brother in
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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We have ordered a new Brat Seasoning the “Greek/Gyro Bratwurst Seasoning” here is the ingredients list: Salt, Hydrolyzed Soy Flour and Whey Protein Blend, Dehydrated Garlic and Onion, Spices (Including Ground Mustard), Corn Syrup Solids, Whole Mustard Seed, Dextrose, Citric Acid, Dehydrated Green Onion, Natural Spice Extractives. Contains: Soy, Milk
My plan is to use this as a base and try to create a “muffaletta” brat. When making a muffuletta sandwich I will leave it on the bread for a while to let the olive oil seep into the bread…what are thoughts on leaving it in the fridge in the bun for a few hours? I am 90% convinced I am going to eat this cold.
Jonathon sounds hella awesome!!!
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We have ordered a new Brat Seasoning the “Greek/Gyro Bratwurst Seasoning” here is the ingredients list: Salt, Hydrolyzed Soy Flour and Whey Protein Blend, Dehydrated Garlic and Onion, Spices (Including Ground Mustard), Corn Syrup Solids, Whole Mustard Seed, Dextrose, Citric Acid, Dehydrated Green Onion, Natural Spice Extractives. Contains: Soy, Milk
My plan is to use this as a base and try to create a “muffaletta” brat. When making a muffuletta sandwich I will leave it on the bread for a while to let the olive oil seep into the bread…what are thoughts on leaving it in the fridge in the bun for a few hours? I am 90% convinced I am going to eat this cold.
Jonathon sounds hella awesome!!!
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Jonathon Well I’ll be in Wichita in a couple weeks guess you could make me one!
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Joe Hell Leftover prosciutto? What is that? I’m actually not terribly surprised, I can’t think of what it would taste like in a sausage but now I know it’s bad!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell Leftover prosciutto? What is that? I’m actually not terribly surprised, I can’t think of what it would taste like in a sausage but now I know it’s bad!
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I’m surprised you don’t shred the prosciutto for sandwiches
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
glen it usually doesn’t amount to much but it always makes me shed a tear when it’s thrown out. I hate seeing food go to waste especially something like that.
Joe Hell I tend to take end pieces from cured meats and add them to a pot of beans. Good use and doesn’t come off too strong.
I ain’t scared.
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Joe Hell I tend to take end pieces from cured meats and add them to a pot of beans. Good use and doesn’t come off too strong.
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skibumben I’ve considered something of that nature but I try to avoid excess carbs…beans are generally on that list. I’m sure it would be easy to find willing participants though. Good suggestion!
Joe Hell another consideration is left over cured meat end make great use in Italian salads. I use leftover coppa ends, salami along with fresh mozzarella, tomatoes, cukes, radish, peperoncini, and greens and it makes a great dinner salad.
I ain’t scared.
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Joe Hell another consideration is left over cured meat end make great use in Italian salads. I use leftover coppa ends, salami along with fresh mozzarella, tomatoes, cukes, radish, peperoncini, and greens and it makes a great dinner salad.
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Now, that sounds good to. I understand. I used to work in a BBQ house about 40 some odd years ago & did not eat BBQ outside of work then. Went to work at a steak house eventually, still well over 40 years ago though & did not eat much steak either outside of the second job. Ate more fish, seafood, & vegetables then. Now, no second or first restaurant jobs so I try to keep it more well rounded. But you know, looking back, it might not have all been so bad after all.
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Now, that sounds good to. I understand. I used to work in a BBQ house about 40 some odd years ago & did not eat BBQ outside of work then. Went to work at a steak house eventually, still well over 40 years ago though & did not eat much steak either outside of the second job. Ate more fish, seafood, & vegetables then. Now, no second or first restaurant jobs so I try to keep it more well rounded. But you know, looking back, it might not have all been so bad after all.
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