Brat seasoning suggestions/favorites
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Mschmidt The Supreme has a lot going on so if you are looking for a milder or more classic sausage then the German is a good choice. Now, while the supreme has a lot going on none of that is heat (as long as you don’t add ghost pepper cheese to it like I have been doing). The mild Italian, supreme, german, you’re going to be happy with any of those, good flavors and no heat. I do agree with Arod2015 on adding a good ale with the german?
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Mschmidt i dont want to get you in a state of confusion on what flavors to get, however the flavors i haven’t seen that my buyers are raving about are apple with hi temp cheddar cheese added and philly cheesesteak that i have diced up onion, green pepper, red pepper then sauteed them and added to my meat block.
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I recently did the Philly cheese steak and they were very good.
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We did the chicago brat and are having it again for dinner defrosted from the freezer. I want to cook them after defrosting to make sure quality isnt lost… I simmer them in beer over the fire and then sear them on the grill. My inlaws are from Chicago and they say they are the best they have had since moving to the south. I will be getting the blue ribbon next.
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lkrfletcher Thoughts on the cheese whiz topping? Or have we covered that elsewhere?
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lkrfletcher Thoughts on the cheese whiz topping? Or have we covered that elsewhere?
Jonathon
I really liked the cheese wiz in a jar for these brats. -
twilliams Thank you for pointing out Apple Brat doesn’t get nearly the love it deserves.
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I’m kinda stuck on Jerry’s. Not hot and flavorful,
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Clyde Johnson I ruined a batch of Jerry’s. I tried to make it cured and added sodium erythorbate and then had problems with the smokehouse and had to hold it overnight which wouldn’t;t have been the worst thing but then humidity control stopped working (read that as I never checked to make sure it was working!) and they ended up way too tough! Overall though, nice brat seasoning, it has a good flavor like you say with nothing too crazy or anything that anyone would object to.
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I’ve never tried to smoke 'em. I just load them up, eat one or two and freeze the rest. I have noticed that the collagen casings sort of just slough off when they are cooked. Maybe I should get the H instead of the T type collagen casings ???
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Clyde Johnson I’d use the Fresh casings any time I am not smoking them, they have a better bite for a bratwurst style sausage. The TF is the clear collagen (I believe, I don’t go by that Austin will make fun of me as he has tried to get my brain to remember that information numerous times) so, if you aren’t hanging it in a smokehouse I’d go fresh.
So, are you cooking them before you freeze them? Are you vac packing?
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 tried to smoke 'em. I just load them up, eat one or two and freeze the rest. I have noticed that the collagen casings sort of just slough off when they are cooked. Maybe I should get the H instead of the T type collagen casings ???
Clyde Johnson We use the collagen casings as well( also what do you mean by H type or T type collagen casings). And agree that they just ‘peel’ off by themselves as they cook. Not sure if I have overstuffed them or did something else wrong. Have only made brats once.
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Clyde Johnson I’d use the Fresh casings any time I am not smoking them, they have a better bite for a bratwurst style sausage. The TF is the clear collagen (I believe, I don’t go by that Austin will make fun of me as he has tried to get my brain to remember that information numerous times) so, if you aren’t hanging it in a smokehouse I’d go fresh.
So, are you cooking them before you freeze them? Are you vac packing?
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Clyde Johnson We use the collagen casings as well( also what do you mean by H type or T type collagen casings). And agree that they just ‘peel’ off by themselves as they cook. Not sure if I have overstuffed them or did something else wrong. Have only made brats once.
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So TF is Clear collagen which is good for cured sausages and the Fresh is for bratwurst. Mschmidt Did you use the fresh or the clear? Clyde Johnson Can I ask how much water you are adding to your brats and what is your defrost schedule? Ar you popping them in water or letting them sit out overnight in the fridge?
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My last batch was 2 lbs. only, I added about 1/3 cup of water. I put them in the freezer til well frozen (over night) then vacuum packed with 4-5 in each pack.
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So TF is Clear collagen which is good for cured sausages and the Fresh is for bratwurst. Mschmidt Did you use the fresh or the clear? Clyde Johnson Can I ask how much water you are adding to your brats and what is your defrost schedule? Ar you popping them in water or letting them sit out overnight in the fridge?
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Mschmidt When making a fresh sausage like a bratwurst you don’t necessarily need to add water, I do sometimes to make mixing in the seasoning easier. First, I would take a look through the Meatgistics University stuff on fresh sausage just for a good base of knowledge (though if you are already making good product I would say you probably won’t learn much from it).
I asked on water because this can happen if you add too much water to a fresh sausage so I was making sure that wasn’t the issue. How do you defrost and cook?
Clyde Johnson Do you cook them totally in the microwave or just defrost. I’d guess that we might have hit on the issue there. Microwaves heat up food by exciting the water molucles in the food and forcing them to vibrate. I’d guess that you are forcing small amount of moisture from the collagen but I am going to go put some empty collagen casings into a microwave and see what happens. BRB
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