Recipe sought
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Ernie I don’t have a particular recipe but I did make brats with ‘The Sausage King of Walla Walla’ using Walla Walla Sweet Onion juice. He was a notorious sausage maker in my area and only made one type…Sweet Onion. For small batches he would grate or mince the onions fine and squeeze out the excess water and use that for flavoring. Larger batches he would source the liquid from processors.
I would suggest using one of the Excalibur brat seasonings as a base and play around with the juice.
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Ernie I don’t have a particular recipe but I did make brats with ‘The Sausage King of Walla Walla’ using Walla Walla Sweet Onion juice. He was a notorious sausage maker in my area and only made one type…Sweet Onion. For small batches he would grate or mince the onions fine and squeeze out the excess water and use that for flavoring. Larger batches he would source the liquid from processors.
I would suggest using one of the Excalibur brat seasonings as a base and play around with the juice.
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There was a venison processor up in Newberry SC that made an excellent onion sausage with venison. My oldest daughter and son in law lived there for a few years and had some made by him.
I may just have to play with it and find out for myself
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Ernie I just made Blood Sausage and we shot a Meatgistics University Specialty Sausage: 104 Blood Sausage video and article about it and we used the Swiss brat seasoning and added a lot of caramelized/sauteed onions. That is probably my favorite bratwurst seasoning to add onions too, it works really well.
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