You can only make and eat one type ("flavor") of sausage for the next year - What is it?
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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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Jamieson22 bourbon peppercorn
twilliams said in You can only make and eat one type ("flavor") of sausage for the next year - What is it?:
Jamieson22 bourbon peppercorn
Did someone say Bourbon??? I am with you man
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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.
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Jamieson22 I have added 505’s and cheese in a batch of mine, made smoked sausage with it, not brats, turned out great.
Miller Yeah am thinking that sounds like a great combo. Happen to remember what % of 505 you used or what you’d recommend?
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Miller Yeah am thinking that sounds like a great combo. Happen to remember what % of 505 you used or what you’d recommend?
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Miller Yeah am thinking that sounds like a great combo. Happen to remember what % of 505 you used or what you’d recommend?
Jamieson22 Well, the amount of green chlie I put in the smoked sausage is a mystery, some how it didn’t make the log book. However, in a 10 lb meat block I added 1 1/2 cups of jalapenos in smoked sausage and in a 16 lb meat block for summer susage I added 1 lb of green chlies. I do use the 505, I think the lable is balck and blue (mild I think), and I always rinse them with water. The summer sausage was good, but could have almost doubled the green chile and it would have been better I think. Hope that helps a little.
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