Breakfast Brats
-
Has anyone on here made breakfast brats? I’m thinking of using a breakfast sausage seasoning and stuffing into natural casings. The other ingredients I would like to add would be hi-temp cheese, onion, peppers, eggs and hashbrowns. Does anyone have any ideas for the eggs? I have heard just put the hashbrowns in frozen like you would hi-temp cheese.
Branson Tolliver It’s doable, I believe in old sausage recipes egg was used as a binder. processhead can probably opine on this and give you some great advice. Joe Hell have you done anything like this?
-
I have never done it the way you are describing, but don’t see why it wouldn’t work.
If everything got mixed in raw/fresh, then stuffed and frozen, it should work. The closest thing I have done is stuff breakfast sausage links in sheep casings, but not with the other ingredients.
Because of the cheese and hash brown’s chunky texture, it would probably stuff more easily in a hog casing or larger collagen casing.
Since this has so many non-meat ingredients, I think figuring what proportion of each ingredient to use might be a challenge and could potentially affect the flavor profile of the seasoning that is used too.
Sounds like a great experiment, but might take a couple of attempts to get it to come out the way you like it. Maybe do a small pilot batch before going all in.
-
Has anyone on here made breakfast brats? I’m thinking of using a breakfast sausage seasoning and stuffing into natural casings. The other ingredients I would like to add would be hi-temp cheese, onion, peppers, eggs and hashbrowns. Does anyone have any ideas for the eggs? I have heard just put the hashbrowns in frozen like you would hi-temp cheese.
Branson Tolliver
Great idea. Curious to see how this goes. -
Has anyone on here made breakfast brats? I’m thinking of using a breakfast sausage seasoning and stuffing into natural casings. The other ingredients I would like to add would be hi-temp cheese, onion, peppers, eggs and hashbrowns. Does anyone have any ideas for the eggs? I have heard just put the hashbrowns in frozen like you would hi-temp cheese.
Branson Tolliver That sounds great. Please share your recipe when you get it figured out. One of those brats wrapped in a tortilla would make a tasty breakfast burrito.
-
Branson Tolliver It’s doable, I believe in old sausage recipes egg was used as a binder. processhead can probably opine on this and give you some great advice. Joe Hell have you done anything like this?
Tex_77 I haven’t added eggs to anything but I don’t see why it wouldn’t work. As you mentioned, egg were often used as a binder though I’ve never tried it. I add cooked items to sausage recipes quite often but never eggs. I made a boudin this morning that is made up of all cooked ingredients. This afternoon I’m making Potatis Korv that uses raw potatoes and onions. It’s very much breakfast in a casing!
-
I like egg gravy too much to mess with the integrity of the yoke, but you don’t know until you try.
-
sounds very interesting i do like breakfast burritoes
-
I am going to try it tomorrow and I will report back. Thanks for the feedback!
Branson Tolliver Instead of using a hog casing maybe a beef casing might work out better. It is a little tougher but may hold up better from stuffing to frying.
-
Has anyone on here made breakfast brats? I’m thinking of using a breakfast sausage seasoning and stuffing into natural casings. The other ingredients I would like to add would be hi-temp cheese, onion, peppers, eggs and hashbrowns. Does anyone have any ideas for the eggs? I have heard just put the hashbrowns in frozen like you would hi-temp cheese.
Branson Tolliver - I think its all doable, except maybe the eggs. TBH, I am not sure the eggs would add any kind of additional flavor over the other ingredients. The eggs are so easily made on the side too, or you could do a nice runny yoke egg over the finished product for egg flavor. - Just a thought.
Life is a Garden - Dig it.
-
Branson Tolliver - I think its all doable, except maybe the eggs. TBH, I am not sure the eggs would add any kind of additional flavor over the other ingredients. The eggs are so easily made on the side too, or you could do a nice runny yoke egg over the finished product for egg flavor. - Just a thought.
lkrfletcher I guess you will never know if you never try! I’ll let you know how it goes. I scrambled the eggs last night and froze them to help keep their shape while stuffing tonight.
-
lkrfletcher I guess you will never know if you never try! I’ll let you know how it goes. I scrambled the eggs last night and froze them to help keep their shape while stuffing tonight.
Branson Tolliver said in Breakfast Brats:
lkrfletcher I guess you will never know if you never try! I’ll let you know how it goes. I scrambled the eggs last night and froze them to help keep their shape while stuffing tonight.
“I guess you will never know if you never try”
No finer words have ever been spoken.
Send pics. -
Here is the recipe I came up with:
7 lb of deer trimmings
3 lb of bacon
15 oz of hash browns
dozen scrambled eggs (partially frozen)
10 oz frozen green pepper
10 oz frozen onion
1 lb pepperjack high temp cheeseI came up with my own breakfast sausage seasoning blend consisting of granulated garlic, pepper, salt, ground sage, thyme, fennel seed, ground clove, crushed red pepper and brown sugar.
Overall they turned out amazing. I stuffed them in natural hog casings and they turned out really good. We are definitely going to be making more. We ended up drizzling maple syrup over them when eating them and that was the ticket. I would say if a guy could work the maple flavor in, they would be about perfect on their own. Every bite is an explosion of flavor that tastes like a breakfast skillet.
-
Here is the recipe I came up with:
7 lb of deer trimmings
3 lb of bacon
15 oz of hash browns
dozen scrambled eggs (partially frozen)
10 oz frozen green pepper
10 oz frozen onion
1 lb pepperjack high temp cheeseI came up with my own breakfast sausage seasoning blend consisting of granulated garlic, pepper, salt, ground sage, thyme, fennel seed, ground clove, crushed red pepper and brown sugar.
Overall they turned out amazing. I stuffed them in natural hog casings and they turned out really good. We are definitely going to be making more. We ended up drizzling maple syrup over them when eating them and that was the ticket. I would say if a guy could work the maple flavor in, they would be about perfect on their own. Every bite is an explosion of flavor that tastes like a breakfast skillet.
Branson Tolliver That looks so good. Got to try that this weekend.
Others may want to share if you move this to the User’s Recipes section.
-
That sounds amazing! Gonna file this away for future use.
-
Here is the recipe I came up with:
7 lb of deer trimmings
3 lb of bacon
15 oz of hash browns
dozen scrambled eggs (partially frozen)
10 oz frozen green pepper
10 oz frozen onion
1 lb pepperjack high temp cheeseI came up with my own breakfast sausage seasoning blend consisting of granulated garlic, pepper, salt, ground sage, thyme, fennel seed, ground clove, crushed red pepper and brown sugar.
Overall they turned out amazing. I stuffed them in natural hog casings and they turned out really good. We are definitely going to be making more. We ended up drizzling maple syrup over them when eating them and that was the ticket. I would say if a guy could work the maple flavor in, they would be about perfect on their own. Every bite is an explosion of flavor that tastes like a breakfast skillet.
Branson Tolliver that looks great! Did you happen to get any pics of them?
-
Here is the recipe I came up with:
7 lb of deer trimmings
3 lb of bacon
15 oz of hash browns
dozen scrambled eggs (partially frozen)
10 oz frozen green pepper
10 oz frozen onion
1 lb pepperjack high temp cheeseI came up with my own breakfast sausage seasoning blend consisting of granulated garlic, pepper, salt, ground sage, thyme, fennel seed, ground clove, crushed red pepper and brown sugar.
Overall they turned out amazing. I stuffed them in natural hog casings and they turned out really good. We are definitely going to be making more. We ended up drizzling maple syrup over them when eating them and that was the ticket. I would say if a guy could work the maple flavor in, they would be about perfect on their own. Every bite is an explosion of flavor that tastes like a breakfast skillet.
Branson Tolliver Were the hash browns pre-cooked?
-
I’m definitely going to make some of these. Probably swap the venison for pork, but man - these sound fantastic! Nice work!
-
Branson Tolliver Were the hash browns pre-cooked?
glen I put them in frozen and uncooked. Still turned out great. Using all of the frozen added vegetables also helped keep the meat cold while stuffing.
-
Branson Tolliver that looks great! Did you happen to get any pics of them?
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
