You can only make and eat one type ("flavor") of sausage for the next year - What is it?
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Excalibur Philly brat, Everytime
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Jamieson22 I think I would have to go with h summer sausage with craisins, cheddar and wild rice.(I call it WI summer) you can eat it plain, on a sandwich, put it on pizza. Many ways to enjoy one sausage
kyle I wondered about trying that cranberry summer sausage.
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Just a good, simple, high-quality meat, coarse, smoked German sausage with a natural casing.
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kyle I wondered about trying that cranberry summer sausage.
calldoctoday said in You can only make and eat one type ("flavor") of sausage for the next year - What is it?:
kyle I wondered about trying that cranberry summer sausage.
I also put in the same thing when I make brats, starting with blue ribbon brat mix.
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calldoctoday said in You can only make and eat one type ("flavor") of sausage for the next year - What is it?:
kyle I wondered about trying that cranberry summer sausage.
I also put in the same thing when I make brats, starting with blue ribbon brat mix.
kyle That sounds really good. I am going to have to try that some time.
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A month ago I would have said Hatch Green Chili brat. I am now favoring the jalapeño Popper brat with cheese.
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It’s local, Graziano Brothers - Italian Sausage, I’m still playing around with formulas to replicate it.
https://grazianobrothers.com/ -
Holly regular for me. Hands down the best sausage ever made. This coming from a guy that loves his bambi dogs…
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Jamieson22 I think I would have to go with h summer sausage with craisins, cheddar and wild rice.(I call it WI summer) you can eat it plain, on a sandwich, put it on pizza. Many ways to enjoy one sausage
kyle that sounds great
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 it’s pretty good. The craisins add a little sweetness. Wild rice dont add alot of flavor, but gives it a good texture. It is the favorite sausage of many of my friends and family that I make
hey vegetarians, my food poops on your food!
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GWG8541 it’s pretty good. The craisins add a little sweetness. Wild rice dont add alot of flavor, but gives it a good texture. It is the favorite sausage of many of my friends and family that I make
kyle Those cranberry (craisin) w/wild rice brats are one of my favorites. However if I could only have one sausage for a year I think it would be kielbasa. It’s very versatile; fried, grilled, with cabbage/kraut or in a soup/casserole.
Improvise, Adapt and Overcome! Semper Fi
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kyle Those cranberry (craisin) w/wild rice brats are one of my favorites. However if I could only have one sausage for a year I think it would be kielbasa. It’s very versatile; fried, grilled, with cabbage/kraut or in a soup/casserole.
Bob Stehlik I would have to agree. I really like kielbasa done any of the ways you mentioned.
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I am sure we all have our favorites - I know I have quite a few. Honestly there are so many readily available pre-made mixes that I have not even bothered to make my own. But curious, what one sausage could you make over and over that stands well above the rest?
I have to say for me it would be Philly Cheese Steak Brat with swiss or cheddar. I’ve made this twice recently - the first the regular and the second the “plus” which is 30% more seasoning from the regular and it is fantastic. My batches were from PS but have the Walton’s Excalibur version on my next order list.
Love to hear everyone else’s top favorite so I can give them a try!
Jamieson22 - Blue Ribbon Brats
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A month ago I would have said Hatch Green Chili brat. I am now favoring the jalapeño Popper brat with cheese.
Grimpuppy said in You can only make and eat one type ("flavor") of sausage for the next year - What is it?:
A month ago I would have said Hatch Green Chili brat. I am now favoring the jalapeño Popper brat with cheese.
I really need to try that popper one and the hatch. I have a jar of that 505 Hatch chili from Costco. Bought to try to use in a sausage or snack stick. Wonder if that would add anything of value to the hatch one.
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Grimpuppy said in You can only make and eat one type ("flavor") of sausage for the next year - What is it?:
A month ago I would have said Hatch Green Chili brat. I am now favoring the jalapeño Popper brat with cheese.
I really need to try that popper one and the hatch. I have a jar of that 505 Hatch chili from Costco. Bought to try to use in a sausage or snack stick. Wonder if that would add anything of value to the hatch one.
Jamieson22 said in You can only make and eat one type ("flavor") of sausage for the next year - What is it?:
Grimpuppy said in You can only make and eat one type ("flavor") of sausage for the next year - What is it?:
A month ago I would have said Hatch Green Chili brat. I am now favoring the jalapeño Popper brat with cheese.
I really need to try that popper one and the hatch. I have a jar of that 505 Hatch chili from Costco. Bought to try to use in a sausage or snack stick. Wonder if that would add anything of value to the hatch one.
I think there is some added value with the 505 if you add cheese. I do notice the cheese cuts the heat of the hatch green chili seasoning quite a bit.
I love making chili verde with the 505. It is outstanding. -
kyle Those cranberry (craisin) w/wild rice brats are one of my favorites. However if I could only have one sausage for a year I think it would be kielbasa. It’s very versatile; fried, grilled, with cabbage/kraut or in a soup/casserole.
Bob Stehlik I suppose you get them when you come back to WI for the cranberry fest. I don’t know how anyone could pick just one sausage, life is too short for that
hey vegetarians, my food poops on your food!
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Bob Stehlik I suppose you get them when you come back to WI for the cranberry fest. I don’t know how anyone could pick just one sausage, life is too short for that
kyle I agree. There are so many sausages and so little time!!
We usually pick up a bunch of the cranberry/wild rice brats from Prime Choice Meats in Eagle River. They are a small local processor and butcher shop with over 50 types of homemade sausage, snack sticks & jerky. Some pretty good stuff! Very friendly staff. We usually take them a couple of pounds of different garlic from our garden, to use or plant, and they will give us a little discount.Improvise, Adapt and Overcome! Semper Fi
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kyle I agree. There are so many sausages and so little time!!
We usually pick up a bunch of the cranberry/wild rice brats from Prime Choice Meats in Eagle River. They are a small local processor and butcher shop with over 50 types of homemade sausage, snack sticks & jerky. Some pretty good stuff! Very friendly staff. We usually take them a couple of pounds of different garlic from our garden, to use or plant, and they will give us a little discount.Bob Stehlik I might have to take a road trip to Eagle River. I drive all over to go to cheese houses, why not do it for meat shops also
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I am sure we all have our favorites - I know I have quite a few. Honestly there are so many readily available pre-made mixes that I have not even bothered to make my own. But curious, what one sausage could you make over and over that stands well above the rest?
I have to say for me it would be Philly Cheese Steak Brat with swiss or cheddar. I’ve made this twice recently - the first the regular and the second the “plus” which is 30% more seasoning from the regular and it is fantastic. My batches were from PS but have the Walton’s Excalibur version on my next order list.
Love to hear everyone else’s top favorite so I can give them a try!
Jamieson22 bourbon peppercorn
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