<![CDATA[New Brat Seasoning Coming!]]>We have ordered a new Brat Seasoning the “Greek/Gyro Bratwurst Seasoning” here is the ingredients list: Salt, Hydrolyzed Soy Flour and Whey Protein Blend, Dehydrated Garlic and Onion, Spices (Including Ground Mustard), Corn Syrup Solids, Whole Mustard Seed, Dextrose, Citric Acid, Dehydrated Green Onion, Natural Spice Extractives. Contains: Soy, Milk

My plan is to use this as a base and try to create a “muffaletta” brat. When making a muffuletta sandwich I will leave it on the bread for a while to let the olive oil seep into the bread…what are thoughts on leaving it in the fridge in the bun for a few hours? I am 90% convinced I am going to eat this cold.

]]>https://waltonsdev.nodebb.com/topic/2144/new-brat-seasoning-comingRSS for NodeFri, 18 Sep 2026 03:31:36 GMTTue, 25 Feb 2020 21:52:46 GMT60<![CDATA[Reply to New Brat Seasoning Coming! on Thu, 27 Feb 2020 16:45:55 GMT]]>calldoctoday Yesterday we were sick of meat by the end of the day…Maybe it was all the Rib Eye, Tenderloin, Ham, cured meats and sausage we ate. I’m not complaining though!

]]>https://waltonsdev.nodebb.com/post/14005https://waltonsdev.nodebb.com/post/14005Thu, 27 Feb 2020 16:45:55 GMT<![CDATA[Reply to New Brat Seasoning Coming! on Thu, 27 Feb 2020 15:27:24 GMT]]>Now, that sounds good to. I understand. I used to work in a BBQ house about 40 some odd years ago & did not eat BBQ outside of work then. Went to work at a steak house eventually, still well over 40 years ago though & did not eat much steak either outside of the second job. Ate more fish, seafood, & vegetables then. Now, no second or first restaurant jobs so I try to keep it more well rounded. But you know, looking back, it might not have all been so bad after all.

]]>https://waltonsdev.nodebb.com/post/13994https://waltonsdev.nodebb.com/post/13994Thu, 27 Feb 2020 15:27:24 GMT<![CDATA[Reply to New Brat Seasoning Coming! on Thu, 27 Feb 2020 04:42:04 GMT]]>skibumben Yum! I work at a butcher shop and primarily eat salads outside of work. Antipasto salad comes to mind too.

]]>https://waltonsdev.nodebb.com/post/13986https://waltonsdev.nodebb.com/post/13986Thu, 27 Feb 2020 04:42:04 GMT<![CDATA[Reply to New Brat Seasoning Coming! on Thu, 27 Feb 2020 03:58:57 GMT]]>Joe Hell another consideration is left over cured meat end make great use in Italian salads. I use leftover coppa ends, salami along with fresh mozzarella, tomatoes, cukes, radish, peperoncini, and greens and it makes a great dinner salad.

]]>https://waltonsdev.nodebb.com/post/13985https://waltonsdev.nodebb.com/post/13985Thu, 27 Feb 2020 03:58:57 GMT<![CDATA[Reply to New Brat Seasoning Coming! on Thu, 27 Feb 2020 03:50:40 GMT]]>skibumben I’ve considered something of that nature but I try to avoid excess carbs…beans are generally on that list. I’m sure it would be easy to find willing participants though. Good suggestion!

]]>https://waltonsdev.nodebb.com/post/13984https://waltonsdev.nodebb.com/post/13984Thu, 27 Feb 2020 03:50:40 GMT<![CDATA[Reply to New Brat Seasoning Coming! on Wed, 26 Feb 2020 23:08:22 GMT]]>Joe Hell I tend to take end pieces from cured meats and add them to a pot of beans. Good use and doesn’t come off too strong.

]]>https://waltonsdev.nodebb.com/post/13977https://waltonsdev.nodebb.com/post/13977Wed, 26 Feb 2020 23:08:22 GMT<![CDATA[Reply to New Brat Seasoning Coming! on Wed, 26 Feb 2020 23:03:22 GMT]]>glen it usually doesn’t amount to much but it always makes me shed a tear when it’s thrown out. I hate seeing food go to waste especially something like that.

]]>https://waltonsdev.nodebb.com/post/13975https://waltonsdev.nodebb.com/post/13975Wed, 26 Feb 2020 23:03:22 GMT<![CDATA[Reply to New Brat Seasoning Coming! on Wed, 26 Feb 2020 22:58:39 GMT]]>I’m surprised you don’t shred the prosciutto for sandwiches

]]>https://waltonsdev.nodebb.com/post/13974https://waltonsdev.nodebb.com/post/13974Wed, 26 Feb 2020 22:58:39 GMT<![CDATA[Reply to New Brat Seasoning Coming! on Wed, 26 Feb 2020 22:12:36 GMT]]>Jonathon More like prosciutto ends and pieces that we can’t slice. I wish we could find a better use for it. Sadly it often goes in the trash.

]]>https://waltonsdev.nodebb.com/post/13968https://waltonsdev.nodebb.com/post/13968Wed, 26 Feb 2020 22:12:36 GMT<![CDATA[Reply to New Brat Seasoning Coming! on Wed, 26 Feb 2020 20:41:20 GMT]]>Joe Hell Leftover prosciutto? What is that? I’m actually not terribly surprised, I can’t think of what it would taste like in a sausage but now I know it’s bad!

]]>https://waltonsdev.nodebb.com/post/13959https://waltonsdev.nodebb.com/post/13959Wed, 26 Feb 2020 20:41:20 GMT<![CDATA[Reply to New Brat Seasoning Coming! on Wed, 26 Feb 2020 02:41:30 GMT]]>Jonathon I’ve experimented with leftover prosciutto and it was terrible! It had a certain funk that overpowered. Lol

]]>https://waltonsdev.nodebb.com/post/13933https://waltonsdev.nodebb.com/post/13933Wed, 26 Feb 2020 02:41:30 GMT<![CDATA[Reply to New Brat Seasoning Coming! on Wed, 26 Feb 2020 01:40:46 GMT]]>Jonathon Well I’ll be in Wichita in a couple weeks guess you could make me one!

]]>https://waltonsdev.nodebb.com/post/13930https://waltonsdev.nodebb.com/post/13930Wed, 26 Feb 2020 01:40:46 GMT<![CDATA[Reply to New Brat Seasoning Coming! on Wed, 26 Feb 2020 01:34:41 GMT]]>Jonathon sounds hella awesome!!!

]]>https://waltonsdev.nodebb.com/post/13928https://waltonsdev.nodebb.com/post/13928Wed, 26 Feb 2020 01:34:41 GMT<![CDATA[Reply to New Brat Seasoning Coming! on Wed, 26 Feb 2020 01:34:10 GMT]]>Jonathon sounds hella awesome!!!

]]>https://waltonsdev.nodebb.com/post/13927https://waltonsdev.nodebb.com/post/13927Wed, 26 Feb 2020 01:34:10 GMT<![CDATA[Reply to New Brat Seasoning Coming! on Wed, 26 Feb 2020 01:08:29 GMT]]>glen I have added pork to my sausage before, other than a binding issue can anyone give me a good reason not to grind up a hard salami and our capacola and stuff it into the sausage? Joe Hell will absolutely be loading up on that! Tex_77 You are missing out my brother in undefined

]]>https://waltonsdev.nodebb.com/post/13926https://waltonsdev.nodebb.com/post/13926Wed, 26 Feb 2020 01:08:29 GMT<![CDATA[Reply to New Brat Seasoning Coming! on Wed, 26 Feb 2020 00:10:04 GMT]]>Good ciabatta style bread with Olive Giardiniera hard salami, ham, and Swiss, OH MY!

]]>https://waltonsdev.nodebb.com/post/13919https://waltonsdev.nodebb.com/post/13919Wed, 26 Feb 2020 00:10:04 GMT<![CDATA[Reply to New Brat Seasoning Coming! on Tue, 25 Feb 2020 22:28:43 GMT]]>I haven’t had a muffuletta in many years. I’d highly recommend loading that up with fresh/pickled ingredients!

]]>https://waltonsdev.nodebb.com/post/13894https://waltonsdev.nodebb.com/post/13894Tue, 25 Feb 2020 22:28:43 GMT<![CDATA[Reply to New Brat Seasoning Coming! on Tue, 25 Feb 2020 22:12:31 GMT]]>I’ve never had a mmuffaletta, so I guess I would just have to eat however you recommend!

]]>https://waltonsdev.nodebb.com/post/13885https://waltonsdev.nodebb.com/post/13885Tue, 25 Feb 2020 22:12:31 GMT