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  5. What to add to Tomato Basil Brat

What to add to Tomato Basil Brat

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon
    Team Blue Admin Walton's Employee Power User
    wrote on last edited by
    #1

    Someone asked the question through waltons.com this weekend and I thought it might make an interesting topic here. What additives would people add to a Tomato Basil Brat? The person was going to use Mozz High-Temp Cheese and some fresh basil. Anyone have anything else they would use? I thought about telling them to grind in hard pepperoni but in the end didn’t because they are making it as a fresh product.

    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

    Bob StehlikB wdalyW mrobisrM 3 Replies Last reply
    1
    • JonathonJ Jonathon

      Someone asked the question through waltons.com this weekend and I thought it might make an interesting topic here. What additives would people add to a Tomato Basil Brat? The person was going to use Mozz High-Temp Cheese and some fresh basil. Anyone have anything else they would use? I thought about telling them to grind in hard pepperoni but in the end didn’t because they are making it as a fresh product.

      Bob StehlikB Offline
      Bob StehlikB Offline
      Bob Stehlik
      Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans
      wrote on last edited by
      #2

      Jonathon A touch of ground/whole fennel may work with that.

      Improvise, Adapt and Overcome! Semper Fi

      B 1 Reply Last reply
      1
      • JonathonJ Jonathon

        Someone asked the question through waltons.com this weekend and I thought it might make an interesting topic here. What additives would people add to a Tomato Basil Brat? The person was going to use Mozz High-Temp Cheese and some fresh basil. Anyone have anything else they would use? I thought about telling them to grind in hard pepperoni but in the end didn’t because they are making it as a fresh product.

        wdalyW Offline
        wdalyW Offline
        wdaly
        Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
        wrote on last edited by
        #3

        Jonathon I know balsamic vinegar would have a adverse effect on the protein, but if you could get that balsamic taste, it might make a good caprese brat.

        1 Reply Last reply
        -1
        • JonathonJ Offline
          JonathonJ Offline
          Jonathon
          Team Blue Admin Walton's Employee Power User
          wrote on last edited by
          #4

          wdaly Since they are making it as a fresh bratwurst I don’t think it would have too much of a negative effect on it and I think that would be worth trying. However, probably a better idea would be to add that as a “topping” so as not to risk it? Bob Stehlik Good call, I really like fennel so i am sure I would like this no matter what!

          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

          1 Reply Last reply
          1
          • JonathonJ Jonathon

            Someone asked the question through waltons.com this weekend and I thought it might make an interesting topic here. What additives would people add to a Tomato Basil Brat? The person was going to use Mozz High-Temp Cheese and some fresh basil. Anyone have anything else they would use? I thought about telling them to grind in hard pepperoni but in the end didn’t because they are making it as a fresh product.

            mrobisrM Offline
            mrobisrM Offline
            mrobisr
            Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
            wrote on last edited by
            #5

            Jonathon any combination of green, red, or yellow bell peppers much like peperonata except with meat added.

            GWG8541G 1 Reply Last reply
            1
            • Bob StehlikB Bob Stehlik

              Jonathon A touch of ground/whole fennel may work with that.

              B Offline
              B Offline
              bocephus
              Team Orange Power User Canning Masterbuilt Veteran
              wrote on last edited by
              #6

              Bob Stehlik I agree a little fennel and maybe some garlic.

              1 Reply Last reply
              3
              • mrobisrM mrobisr

                Jonathon any combination of green, red, or yellow bell peppers much like peperonata except with meat added.

                GWG8541G Offline
                GWG8541G Offline
                GWG8541
                Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                wrote on last edited by
                #7

                mrobisr Jonathon If they want a little heat, I could see Jalapeno in place of the other colored peppers, or some other heat like cayenne or crushed red peppers. Garlic would definitely be a good add for the garlic lovers.

                “You never really die until you end up on the wall at a Cracker Barrel”

                mrobisrM 1 Reply Last reply
                3
                • GWG8541G GWG8541

                  mrobisr Jonathon If they want a little heat, I could see Jalapeno in place of the other colored peppers, or some other heat like cayenne or crushed red peppers. Garlic would definitely be a good add for the garlic lovers.

                  mrobisrM Offline
                  mrobisrM Offline
                  mrobisr
                  Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                  wrote on last edited by
                  #8

                  GWG8541 i actually like adding the sweet and spicy peppers together that way i can get enough pepper flavor, but not burn other folks up, most are not as tolerant to the spice level as I am.

                  1 Reply Last reply
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                  • wdalyW Offline
                    wdalyW Offline
                    wdaly
                    Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
                    wrote on last edited by
                    #9

                    Reviving an old thread. Finally got around to making the tomato basil brats. Love this seasoning. I did five pounds total. One pound I added 2 grams of balsamic powder to get a caprese taste. It turned out good but could have used more balsamic taste.PXL_20220325_174149687.jpg

                    1 Reply Last reply
                    2
                    • Dave in AZD Offline
                      Dave in AZD Offline
                      Dave in AZ
                      Military Veterans Sous Vide Canning Traeger Regular Contributors Power User
                      wrote on last edited by
                      #10

                      I absolutely would add sun dried tomatoes to this! Perfect rich concentrated savory tomato flavor, perfect humidity for sausage.

                      wdalyW 1 Reply Last reply
                      2
                      • DeepwoodsbutcherD Offline
                        DeepwoodsbutcherD Offline
                        Deepwoodsbutcher
                        Power User Veteran Regular Contributors
                        wrote on last edited by
                        #11

                        Sounds like this would make a great chicken sausage

                        1 Reply Last reply
                        1
                        • Dave in AZD Dave in AZ

                          I absolutely would add sun dried tomatoes to this! Perfect rich concentrated savory tomato flavor, perfect humidity for sausage.

                          wdalyW Offline
                          wdalyW Offline
                          wdaly
                          Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
                          wrote on last edited by
                          #12

                          Dave in AZ The seasoning has a good amount of tomato chunks in it already. Adding some sun dried tomato powder would be good as well. I also added HT mozzarella to it.

                          1 Reply Last reply
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