Brat seasoning suggestions/favorites
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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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So, I can’t say for sure that microwaving the casings with sausage inside would return similar results but I can say that collagen doesn’t seem to like to be microwaved?
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I cook them totally in the microwave. I’ve not had a problem except at seems that the brat appears to swell and push out at the ends. Doesn’t change the shape of the brat or the taste. I just peel off the casing and eat em’ I don’t microwave all my brats, but even when I cook them other ways (boil, grill, fry) the casing acts the same way. I think you have it right about the addition of water.
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We currently have only tried the Blue Ribbon Brat and love it. But would like to try a couple others, not to crazy though(and not HOT). Suggestions? Maybe even try adding cheese, but to which seasoning works best? And how does Supreme Pizza Brat compare to Mild Italian sausage? Thanks
Mschmidt Both the Philly Steak and Supreme Pizza seasonings are outstanding. Especially, if you add cheese. But, I added Blue Cheese to the Blue Ribbon Brat and people asked why I didn’t make more and that’s a good thing.
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As for defrosting, usually I pop them in the microwave and using an instant thermometer check til they reach 160 deg.
Clyde Johnson Defrosting is easy. Place the package in cold water for about 15-20 mins and you’re ready. If you’re going to sous vide them. Put them right in the sous vide water and add about 45-1 hour. You’ll get perfect results and can still lightly pan fry them to get color on low heat.
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So i guess this is a good place to ask this instead of making a new thread. I just recently made the blue ribbon, i am absolutely in love with it. Looking to order more flavors to try them as well. Looking at the jerrys and the sheboygan. What is the difference of these two compared to blue ribbon. Is it so little i should just stay with the blue?
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So i guess this is a good place to ask this instead of making a new thread. I just recently made the blue ribbon, i am absolutely in love with it. Looking to order more flavors to try them as well. Looking at the jerrys and the sheboygan. What is the difference of these two compared to blue ribbon. Is it so little i should just stay with the blue?
twilliams it is always hard to decide. I still have to try the blue ribbon. But have tried several others. Heck they are all good. The hatch green chili goes down this far as my favorite. Many people that tried them told me the same. I also really enjoyed the phillycheese brat. I want to try the blue ribbon and the apple brat next. So many flavors. So little freezer space. Lol
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Hatch green chili is amazing. Had it fresh and smoked some. I added sure gel and se to the smoked ones and mixed it in the mixer. I then cut up and added some diced pepper jack cheese, not high temp. They were like spicy chedderwurst. 5 lbs was gone in less than an hour with some of the guys from work. The fresh ones were equally good. Did 11 lbs with peppers and onions. Only a couple were left of those.
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