Making brats
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Tex_77 dang, are those the size of lil smokie links, and i see the ends opening up. How can you burn asparagus on the non fire side…lol
twilliams they are collagen casings so yes the ends are open.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77
All the BS aside. Looks great! -
PapaSop choice strips are $6.99 here this week.
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Tex_77 i was just messin with ya…lol
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I have made deer brats for several years now. My go to is Mango Habanero brats. I have been playing around with the flavor looking to obtain a particular flavor and all have been different. I found a mango Habanero sauce that when tasted I feel like this could give me what I am after. Does anyone have experience with adding sauces to their brats for flavor in relation to water content?
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Just grilled up some apple and buffalo wing brats. Both were awesome! Must say, the buffalo wing maybe my new favorite.
Brianh
Not sure about the apple but the buffalo sounds interesting. -
PapaSop Dont judge the apple till you try it. I was pleasantly surprised. Like I said though, the Buffalo Wing is incredible in my opinion.
Brianh
Good enough. Next order. -
PapaSop Jonathon suggested cheddar cheese with the apple and may try it next time. Was wondering what cheese to potentially add to Buffalo Wing…not sure.
Brianh
When I get to this I’ll probably not add cheese to either one. Gotta try it without the extra’s. That said I can see how the cheddar would work with apple. Perhaps the mozzarella with the buffalo? -
Brianh
When I get to this I’ll probably not add cheese to either one. Gotta try it without the extra’s. That said I can see how the cheddar would work with apple. Perhaps the mozzarella with the buffalo? -
PapaSop I was kinda thinking the same thing on the mozzarella. I agree on trying new flavors straight to begin with, I only make 4 lbs of each this go around. Have Garlic Parm thawed to try tomorrow.
Brianh
Nice. Can’t wait to here.
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Ok all, i couldnt make up my mind on seasoning limit of 6 flavors. So im gonna order more and drop my batches down on certain flavors. Before i order, couple questions.
Should i add sure gel with freah bratwurst?
Does anyone add Monosodium glutamate(MSG) to enhance flavor?
Any other recommendations on ingredients of recipes for these certain flavors much appreciated.
Are the Hatch green chili as hot as jalapeno, i hope not?
Blue ribbon brat
Chicago brat
Hatch green chili brat
Jambalaya brat
Philly cheese steak brat
Supreme pizza brat
Apple brat
Beer brat
Reuben brat -
Ok all, i couldnt make up my mind on seasoning limit of 6 flavors. So im gonna order more and drop my batches down on certain flavors. Before i order, couple questions.
Should i add sure gel with freah bratwurst?
Does anyone add Monosodium glutamate(MSG) to enhance flavor?
Any other recommendations on ingredients of recipes for these certain flavors much appreciated.
Are the Hatch green chili as hot as jalapeno, i hope not?
Blue ribbon brat
Chicago brat
Hatch green chili brat
Jambalaya brat
Philly cheese steak brat
Supreme pizza brat
Apple brat
Beer brat
Reuben brattwilliams No sure gel is needed for fresh brats. No the hatch is not jalapeno hot.
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PapaSop Jonathon suggested cheddar cheese with the apple and may try it next time. Was wondering what cheese to potentially add to Buffalo Wing…not sure.
Brianh hot pepper cheese with buffalo wing is what I’d pick.
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How about adding high temp bleu cheese to the buffalo wing brats.
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What size tubed hog casing should i order for my brats. I currently have 38-42 in the fridge but not sure i want them that big
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PapaSop I was kinda thinking the same thing on the mozzarella. I agree on trying new flavors straight to begin with, I only make 4 lbs of each this go around. Have Garlic Parm thawed to try tomorrow.
Brianh Mozzarella would be fine but it want to kick it up try the pepper jack. I’m not a fan of the ghost too hot for me to enjoy.
John C.
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