<![CDATA[Bratwurst with caraway seeds]]>0CC7D0FB-EA58-48B0-BFBB-3D840E8E051C.jpeg 4584EAD0-B355-40E8-9FEE-10367FE39E07.jpeg

]]>https://waltonsdev.nodebb.com/topic/1157/bratwurst-with-caraway-seedsRSS for NodeThu, 10 Sep 2026 23:32:04 GMTSat, 09 Mar 2019 23:38:47 GMT60<![CDATA[Reply to Bratwurst with caraway seeds on Thu, 14 Mar 2019 17:16:34 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/4363https://waltonsdev.nodebb.com/post/4363Thu, 14 Mar 2019 17:16:34 GMT<![CDATA[Reply to Bratwurst with caraway seeds on Mon, 11 Mar 2019 22:40:18 GMT]]>Jonathon I’ve spent too many years in the wine industry to give up on mouthfeel just yet…how about palate appeal?

]]>https://waltonsdev.nodebb.com/post/4314https://waltonsdev.nodebb.com/post/4314Mon, 11 Mar 2019 22:40:18 GMT<![CDATA[Reply to Bratwurst with caraway seeds on Mon, 11 Mar 2019 21:39:24 GMT]]>Jonathon , lol, agree, texture perhaps. Cooked cabbage with the bratwurst.

]]>https://waltonsdev.nodebb.com/post/4312https://waltonsdev.nodebb.com/post/4312Mon, 11 Mar 2019 21:39:24 GMT<![CDATA[Reply to Bratwurst with caraway seeds on Mon, 11 Mar 2019 21:26:47 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/4308https://waltonsdev.nodebb.com/post/4308Mon, 11 Mar 2019 21:26:47 GMT<![CDATA[Reply to Bratwurst with caraway seeds on Mon, 11 Mar 2019 20:09:39 GMT]]>gerry johnson 7E183101-98C1-42EA-85A5-99DA7DDA3A9E.jpeg

]]>https://waltonsdev.nodebb.com/post/4304https://waltonsdev.nodebb.com/post/4304Mon, 11 Mar 2019 20:09:39 GMT<![CDATA[Reply to Bratwurst with caraway seeds on Mon, 11 Mar 2019 19:16:11 GMT]]>Jonathon 2F3C9C1D-CA53-43D0-8C6E-0E3B11618AA6.jpeg

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.

]]>https://waltonsdev.nodebb.com/post/4300https://waltonsdev.nodebb.com/post/4300Mon, 11 Mar 2019 19:16:11 GMT<![CDATA[Reply to Bratwurst with caraway seeds on Sun, 10 Mar 2019 23:43:02 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/4278https://waltonsdev.nodebb.com/post/4278Sun, 10 Mar 2019 23:43:02 GMT<![CDATA[Reply to Bratwurst with caraway seeds on Sun, 10 Mar 2019 02:45:58 GMT]]>gerry johnson Looking good! I love me some caraway!

]]>https://waltonsdev.nodebb.com/post/4258https://waltonsdev.nodebb.com/post/4258Sun, 10 Mar 2019 02:45:58 GMT