Jalapeño summer sausage seasoning
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Wondering if I could use the jalapeño summer sausage seasoning for bratwurst? Of course leaving out other additives. Anyone tried this?
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Wondering if I could use the jalapeño summer sausage seasoning for bratwurst? Of course leaving out other additives. Anyone tried this?
nicholls47 I don’t know why not. The only issue that I can think of is that I believe it is set up as a Cured sausage seasoning vs a typical raw Bratwurst style seasoning. I keep thinking there is something in the Bratwurst style sausage mixes that is closer to what you may be looking for, but double check with processhead or someone else that has tried all of those likely & has more & better experience with them than I do. On there other hand, you could do a smoked brat & that might help.
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Cool. Thanks. Maybe I’ll just do a pound and see how it tastes
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nicholls47 I keep thinking it is the Colorado Spicy that has those kind of flavors in it for regular bratwurst. You can check on the Walton’s site under seasonings, Bratwurst Seasonings I believe it is. Also, Jonathon or Austin may be able to lead you in the best direction in the morning. Good Stuffing!
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nicholls47 It will be fine, it might be a little saltier than you want, but if you like that flavor more then go for it. You might consider downgrading the strength of it to prevent it being over salty but that’s just a preference. If you did want to try that you could mix it in at like 10% less strength, fry up a piece of it and see if that is what you were looking for. If it isn’t you can add more of the seasoning.
calldoctoday I don’t think of any Bratwurst-like flavors when I think of |Colorado-Spicy-Jerky-Seasoning but I could be wrong!
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I made brats with Willies snack stick seasoning. It turned out great.
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I gave it a shot, and even cut seasoning in half-still to salty. Wouldn’t recommend. Was worth a shot and now have jalapeño brat seasoning on the way
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nicholls47 It will be fine, it might be a little saltier than you want, but if you like that flavor more then go for it. You might consider downgrading the strength of it to prevent it being over salty but that’s just a preference. If you did want to try that you could mix it in at like 10% less strength, fry up a piece of it and see if that is what you were looking for. If it isn’t you can add more of the seasoning.
calldoctoday I don’t think of any Bratwurst-like flavors when I think of |Colorado-Spicy-Jerky-Seasoning but I could be wrong!
Jonathon You are most likely right & that is what I was thinking of. I am sorry about that & misleading anyone in any way. Some days my memory & head do not seem to be screwed on right. I don’t know what to say about it other than embarrassing. Thanks for getting that all set straight.
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nicholls47 Thanks for letting us know! calldoctoday No worries!
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No worries at all-could’ve just as easily worked out the other way!
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Some sausage flavor profiles don’t always make the cross between fresh and cured styles very well. As was noted, salt level is probably one key area.
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I am one that does not experiment much. I feel like the people that produces the seasoning have already done the work of experimenting and I don’t need to reinvent the wheel. If the manufacturer didn’t do the experiment than brother Jonathon and some of you guys will have it done or at least have some suggestions. Again, I don’t need to reinvent the wheel because someone else already has
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I gave it a shot, and even cut seasoning in half-still to salty. Wouldn’t recommend. Was worth a shot and now have jalapeño brat seasoning on the way
nicholls47 Always worth a try, you never know it might have turned out great.
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