Everything but the Bagel!
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Part of my diet success was due to replacing every day foods such as pizza and Reuben sandwiches with a sausage alternative. So long as the flavors were there the craving for bread was easier to deal with.
Bagels with cream cheese are delicious but loaded with 4 days worth of carbs in my case. I’ve been toying with the idea of an everything bagel fresh brat for several months and finally got around to it…it’s everything I hoped it would be! Here is my easy recipe for a scratch made fresh brat.
My first step was to come up with the seasoning. I looked at numerous recipes online and came up with a blend that I was happy with.
Everything Bagel Seasoning:
1 C. Poppy Seeds
1 C. Sesame Seeds
1 C. Dried Chopped Onion
1/2 C. Black Sesame Seeds
1/2 C. Dried Minced Roasted GarlicEverything But the Bagel Brat:
11 lbs. Ground Pork
100 grams Kosher Salt
250 grams Everything Bagel Seasoning
300 ml Ice Cold WaterMix salt, seasoning and water and let hydrate for 5-10 minutes. Mix with well ground pork and let rest overnight. Stuff into natural casings. Let sausages rest in fridge for several hours uncovered to dry the casings slightly. I’ve found you get better snap when biting into them after drying.
Joe Hell
What an interesting seasoning. I’m guessing these are best grilled? Flavor profile with the pork? -
Joe Hell
What an interesting seasoning. I’m guessing these are best grilled? Flavor profile with the pork? -
PapaSop They are great! It’s heavy on the Onion and Garlic character with nice ‘crunchy bits’ thanks to the poppy and sesame seeds. I’ve only had test patties thus far. I’m sure grilled brats would be great!
Joe Hell
Really sounds good. What about adding cheese or would that kind of defeat the purpose? Liking the sound of the onion and garlic. -
Joe Hell
Really sounds good. What about adding cheese or would that kind of defeat the purpose? Liking the sound of the onion and garlic.PapaSop Cheese crossed my mind…high temp swiss or mozzarella would be the most cream cheese like. I was thinking about grilling a patty this afternoon and putting it on a cream cheese dressed bun. The mini bagels would make great little everything bagel sliders!
Better Living Through BBQ!
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PapaSop Cheese crossed my mind…high temp swiss or mozzarella would be the most cream cheese like. I was thinking about grilling a patty this afternoon and putting it on a cream cheese dressed bun. The mini bagels would make great little everything bagel sliders!
Joe Hell
Nice. Can’t wait to hear the results. Gonna try this for sure.
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Are you linking all of those by hand, or do you have a machine?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Joe Hell
Really sounds good. What about adding cheese or would that kind of defeat the purpose? Liking the sound of the onion and garlic. -
Joe Hell That’s awesome! A long time ago i tried dumping one of those everything bagel seasoning shakers from walmart into some ground pork and doing this. They were good but lacked any real flavor, so anyone wanting to duplicate Joe’s recipe I recommend you do so from scratch and not from one of those premade “everything Bagel” shakers.
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 That’s awesome! A long time ago i tried dumping one of those everything bagel seasoning shakers from walmart into some ground pork and doing this. They were good but lacked any real flavor, so anyone wanting to duplicate Joe’s recipe I recommend you do so from scratch and not from one of those premade “everything Bagel” shakers.
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Part of my diet success was due to replacing every day foods such as pizza and Reuben sandwiches with a sausage alternative. So long as the flavors were there the craving for bread was easier to deal with.
Bagels with cream cheese are delicious but loaded with 4 days worth of carbs in my case. I’ve been toying with the idea of an everything bagel fresh brat for several months and finally got around to it…it’s everything I hoped it would be! Here is my easy recipe for a scratch made fresh brat.
My first step was to come up with the seasoning. I looked at numerous recipes online and came up with a blend that I was happy with.
Everything Bagel Seasoning:
1 C. Poppy Seeds
1 C. Sesame Seeds
1 C. Dried Chopped Onion
1/2 C. Black Sesame Seeds
1/2 C. Dried Minced Roasted GarlicEverything But the Bagel Brat:
11 lbs. Ground Pork
100 grams Kosher Salt
250 grams Everything Bagel Seasoning
300 ml Ice Cold WaterMix salt, seasoning and water and let hydrate for 5-10 minutes. Mix with well ground pork and let rest overnight. Stuff into natural casings. Let sausages rest in fridge for several hours uncovered to dry the casings slightly. I’ve found you get better snap when biting into them after drying.
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Joe Hell looks like a great spice blend.
Very close to what we put on our everything bagel.
We also had onion powder, the dehydrated onion should be good. Can’t wait to hear how they turn out -
I used poppy seeds, but the black or roaster seasame should add a nice nutty flavor. Cool experiment.
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Part of my diet success was due to replacing every day foods such as pizza and Reuben sandwiches with a sausage alternative. So long as the flavors were there the craving for bread was easier to deal with.
Bagels with cream cheese are delicious but loaded with 4 days worth of carbs in my case. I’ve been toying with the idea of an everything bagel fresh brat for several months and finally got around to it…it’s everything I hoped it would be! Here is my easy recipe for a scratch made fresh brat.
My first step was to come up with the seasoning. I looked at numerous recipes online and came up with a blend that I was happy with.
Everything Bagel Seasoning:
1 C. Poppy Seeds
1 C. Sesame Seeds
1 C. Dried Chopped Onion
1/2 C. Black Sesame Seeds
1/2 C. Dried Minced Roasted GarlicEverything But the Bagel Brat:
11 lbs. Ground Pork
100 grams Kosher Salt
250 grams Everything Bagel Seasoning
300 ml Ice Cold WaterMix salt, seasoning and water and let hydrate for 5-10 minutes. Mix with well ground pork and let rest overnight. Stuff into natural casings. Let sausages rest in fridge for several hours uncovered to dry the casings slightly. I’ve found you get better snap when biting into them after drying.
Joe Hell looks and sounds amazing nice work
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