Bratwurst with caraway seeds
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gerry johnson That sounds pretty delicious and I’d like to see some after you have grilled them up! Do you always use carrot fiber when making bratwurst? Ive seen and read more and more people doing so and ive done it myself but I think only when I am making chicken brats.
It’d still increase the water holding capacity of the meat so it would be juicier and it would increase your yield by a good amount, which is what I think the main benefit would be on a pork brat!
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gerry johnson That sounds pretty delicious and I’d like to see some after you have grilled them up! Do you always use carrot fiber when making bratwurst? Ive seen and read more and more people doing so and ive done it myself but I think only when I am making chicken brats.
It’d still increase the water holding capacity of the meat so it would be juicier and it would increase your yield by a good amount, which is what I think the main benefit would be on a pork brat!
Haluski is what my polish friend calls this dish.
Have used carrot fiber in my last 3 bratwurst batches. Definitely moister and helps give a good consistency or “mouth feel”. Used carrot fiber in summer sausage and moose bacon also . Great stuff but tough figuring the exact amount of water to use. If in doubt I use a little extra water.
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Haluski is what my polish friend calls this dish.
Have used carrot fiber in my last 3 bratwurst batches. Definitely moister and helps give a good consistency or “mouth feel”. Used carrot fiber in summer sausage and moose bacon also . Great stuff but tough figuring the exact amount of water to use. If in doubt I use a little extra water.
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gerry johnson Thanks for the pictures! Is that saur kraut, egg noodles or what? As a community, we need to come up with a better name for mouthfeel. I’ve said it numerous videos but I hate that term for some reason!
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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gerry johnson Thanks for the pictures! Is that saur kraut, egg noodles or what? As a community, we need to come up with a better name for mouthfeel. I’ve said it numerous videos but I hate that term for some reason!
Jonathon , lol, agree, texture perhaps. Cooked cabbage with the bratwurst.
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gerry johnson Thanks for the pictures! Is that saur kraut, egg noodles or what? As a community, we need to come up with a better name for mouthfeel. I’ve said it numerous videos but I hate that term for some reason!
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gerry johnson gerry Texture is good but it doesn’t cover how the fat melts and coats the mouth Joe Hell I like Palate Apeal much better, in my mind this is the leader right now!
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