<![CDATA[Adding Green Pepper to Brats]]>I am looking to make some Italian sausage brats, more than likely 25 lbs. I am planning on using pork butts, and what ever venison trim i have in the freezer for the meat.I already have the casings and Italian seasoning. I am looking to add some green pepper and onions into the meat. Is there anything special that i need to do the the peppers or onions, or can i just chop them up and add them to the meat mixture? Any comments or ideas are welcome.

Thanks Guys

]]>https://waltonsdev.nodebb.com/topic/2033/adding-green-pepper-to-bratsRSS for NodeFri, 11 Sep 2026 14:07:17 GMTMon, 27 Jan 2020 16:56:32 GMT60<![CDATA[Reply to Adding Green Pepper to Brats on Tue, 28 Jan 2020 14:52:30 GMT]]>Tex_77 Jonathon You guys are weird! I bet your folks scolded you for not eating your veggies.

]]>https://waltonsdev.nodebb.com/post/12192https://waltonsdev.nodebb.com/post/12192Tue, 28 Jan 2020 14:52:30 GMT<![CDATA[Reply to Adding Green Pepper to Brats on Tue, 28 Jan 2020 13:50:36 GMT]]>Jonathon I don’t mind cooked, as long as its creamed spinach!

]]>https://waltonsdev.nodebb.com/post/12189https://waltonsdev.nodebb.com/post/12189Tue, 28 Jan 2020 13:50:36 GMT<![CDATA[Reply to Adding Green Pepper to Brats on Tue, 28 Jan 2020 13:41:40 GMT]]>Tex_77 and craigrice YES! Another one is spinach, love a spinach salad but cook it and it is vile!

]]>https://waltonsdev.nodebb.com/post/12186https://waltonsdev.nodebb.com/post/12186Tue, 28 Jan 2020 13:41:40 GMT<![CDATA[Reply to Adding Green Pepper to Brats on Mon, 27 Jan 2020 21:45:52 GMT]]>craigrice Cooked cabbage is terrible, but coleslaw is good, go figure!?

]]>https://waltonsdev.nodebb.com/post/12135https://waltonsdev.nodebb.com/post/12135Mon, 27 Jan 2020 21:45:52 GMT<![CDATA[Reply to Adding Green Pepper to Brats on Mon, 27 Jan 2020 21:45:12 GMT]]>Jonathon I understand that logic I like stuffed peppers and don’t like cabbage rolls

]]>https://waltonsdev.nodebb.com/post/12134https://waltonsdev.nodebb.com/post/12134Mon, 27 Jan 2020 21:45:12 GMT<![CDATA[Reply to Adding Green Pepper to Brats on Mon, 27 Jan 2020 20:17:55 GMT]]>Tex_77 I just like things that taste good and don’t like things that don’t taste good, therefore I do not like green peppers, especially when they are cooked! However, I absolutely love ornage, red or yellow peppers…I’m not weird, I swear!

]]>https://waltonsdev.nodebb.com/post/12124https://waltonsdev.nodebb.com/post/12124Mon, 27 Jan 2020 20:17:55 GMT<![CDATA[Reply to Adding Green Pepper to Brats on Mon, 27 Jan 2020 20:08:27 GMT]]>Tex_77 That makes sense. When I make my Walla Walla Sweet Onion sausages I will cook them to the point where they just start to caramelize to reduce excess water and to sweeten them up a bit.

]]>https://waltonsdev.nodebb.com/post/12120https://waltonsdev.nodebb.com/post/12120Mon, 27 Jan 2020 20:08:27 GMT<![CDATA[Reply to Adding Green Pepper to Brats on Mon, 27 Jan 2020 20:03:04 GMT]]>Joe Hell I think sweating them would be the way to go, i think you will pick up more flavor that way, versus leaving some flavor in the water.

]]>https://waltonsdev.nodebb.com/post/12119https://waltonsdev.nodebb.com/post/12119Mon, 27 Jan 2020 20:03:04 GMT<![CDATA[Reply to Adding Green Pepper to Brats on Mon, 27 Jan 2020 19:59:10 GMT]]>Jonathon Perhaps? I’ve never tried it but I’m sure it would be about the same. That cooking method may reduce the flavor though.

]]>https://waltonsdev.nodebb.com/post/12118https://waltonsdev.nodebb.com/post/12118Mon, 27 Jan 2020 19:59:10 GMT<![CDATA[Reply to Adding Green Pepper to Brats on Mon, 27 Jan 2020 19:48:48 GMT]]>Jonathon What do you have against green bell peppers? Do you eat red, yellow or orange bell peppers?

]]>https://waltonsdev.nodebb.com/post/12116https://waltonsdev.nodebb.com/post/12116Mon, 27 Jan 2020 19:48:48 GMT<![CDATA[Reply to Adding Green Pepper to Brats on Mon, 27 Jan 2020 19:28:04 GMT]]>Joe Hell Would blanching them do the same thing or is it a different process. Sorry, njwright92 I don’t have a solid answer for you as I avoid green bell peppers, even in sausage and peppers!

]]>https://waltonsdev.nodebb.com/post/12113https://waltonsdev.nodebb.com/post/12113Mon, 27 Jan 2020 19:28:04 GMT<![CDATA[Reply to Adding Green Pepper to Brats on Mon, 27 Jan 2020 17:49:16 GMT]]>njwright92 I generally add about 10-15% adjunct to my total meat weight. 2 1/2 - 3 lbs should be plenty.

]]>https://waltonsdev.nodebb.com/post/12103https://waltonsdev.nodebb.com/post/12103Mon, 27 Jan 2020 17:49:16 GMT<![CDATA[Reply to Adding Green Pepper to Brats on Mon, 27 Jan 2020 17:08:41 GMT]]>Joe Hell Any idea on quantity for a 25 lb batch?

]]>https://waltonsdev.nodebb.com/post/12102https://waltonsdev.nodebb.com/post/12102Mon, 27 Jan 2020 17:08:41 GMT<![CDATA[Reply to Adding Green Pepper to Brats on Mon, 27 Jan 2020 17:05:52 GMT]]>njwright92 I would highly recommend chopping them coarsely and sweating them in a fry pan for a few minutes, allow to cool add them to the second grind of your meat mixture.

]]>https://waltonsdev.nodebb.com/post/12101https://waltonsdev.nodebb.com/post/12101Mon, 27 Jan 2020 17:05:52 GMT