<![CDATA[Bratwurst Seasoning Profile Matching Trader Joe's German Brats]]>For those familiar with this sausage, who can recommend a seasoning that comes close to the flavor profile of Trader Joe’s Uncured Bavarian Bratwurst?

To me, this sausage comes close to the quintessential Bavarian brat I remember from Germany, I and would like to try and make something close.

Blue Ribbon has some of the aromatics like nutmeg, but also looking for a seasoning with marjoram, black pepper, mace, ginger, coriander, cardamom, pimiento.

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]]>https://waltonsdev.nodebb.com/topic/3959/bratwurst-seasoning-profile-matching-trader-joe-s-german-bratsRSS for NodeThu, 10 Sep 2026 20:54:49 GMTMon, 07 Jun 2021 11:27:10 GMT60<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Tue, 14 Jun 2022 19:50:00 GMT]]>processhead I have had that book for a long time and still love pulling it out and reading it and looking at recipes.

]]>https://waltonsdev.nodebb.com/post/80181https://waltonsdev.nodebb.com/post/80181Tue, 14 Jun 2022 19:50:00 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Sun, 12 Jun 2022 14:31:38 GMT]]>JoeB It’s always nice to hear the history behind the business. He sounds like many on this site (aka: telling on themselves). All of those types of people are confident enough to admit their mistakes. I like hanging with those types of people.

]]>https://waltonsdev.nodebb.com/post/79913https://waltonsdev.nodebb.com/post/79913Sun, 12 Jun 2022 14:31:38 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Sun, 12 Jun 2022 06:59:39 GMT]]>processhead good info, thx 😉

]]>https://waltonsdev.nodebb.com/post/79907https://waltonsdev.nodebb.com/post/79907Sun, 12 Jun 2022 06:59:39 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Thu, 16 Sep 2021 00:37:22 GMT]]>Surg It is a wealth of knowledge. I go back to it often and usually learn something new

]]>https://waltonsdev.nodebb.com/post/47885https://waltonsdev.nodebb.com/post/47885Thu, 16 Sep 2021 00:37:22 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Wed, 15 Sep 2021 13:01:57 GMT]]>processhead interesting you would comment on the variety of recipes. Most of his collection was given to him by people that wanted an old favorite sausage. His biography is a good read. Knew him as a family friend in the 50-60’s. Lots of sausage stories. Also gives you a painful look of his failures as a wannabe sausage maker / business owner. He never saw the brick and mortar store “The Sausage Maker” before passing, but was the catalyst and is a family business.

]]>https://waltonsdev.nodebb.com/post/47787https://waltonsdev.nodebb.com/post/47787Wed, 15 Sep 2021 13:01:57 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Wed, 15 Sep 2021 11:30:09 GMT]]>Surg said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:

processhead bocephus JoeB
My copy of the Kutas book came in the mail today. 😁 Can’t wait to dive in.

The Kutas book probably taught me more about the fundamentals of processing and meat science than maybe any other resource. There are lots of on line resources today, but this one is still a good starting point for anyone wanting to get into meat processing.

I can’t imagine how much time it took to assemble all those diverse sausage and processed meat, poultry, and fish recipes. My only wish is that the recipes contained weights for all ingredients rather than volumes for dry ingredients on the reduced size batches, but is understandable considering the high cost of good scales at the time it was originally written.

]]>https://waltonsdev.nodebb.com/post/47778https://waltonsdev.nodebb.com/post/47778Wed, 15 Sep 2021 11:30:09 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Wed, 15 Sep 2021 09:30:45 GMT]]>Surg I think you will really like it, there is a lot of great information in it.

]]>https://waltonsdev.nodebb.com/post/47773https://waltonsdev.nodebb.com/post/47773Wed, 15 Sep 2021 09:30:45 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Wed, 15 Sep 2021 01:35:40 GMT]]>it has it all and is a good read

]]>https://waltonsdev.nodebb.com/post/47752https://waltonsdev.nodebb.com/post/47752Wed, 15 Sep 2021 01:35:40 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Wed, 15 Sep 2021 01:16:40 GMT]]>processhead bocephus JoeB
My copy of the Kutas book came in the mail today. 😁 Can’t wait to dive in.

]]>https://waltonsdev.nodebb.com/post/47748https://waltonsdev.nodebb.com/post/47748Wed, 15 Sep 2021 01:16:40 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Sun, 18 Jul 2021 10:08:05 GMT]]>JoeB But, as people have said many times: Your mistakes are better than most that I’ve had in restaurants. With that being said, this community will keep on “trying new ways/methods” continually unless it’s for one of their paid group functions (weddings, outings, etc).

]]>https://waltonsdev.nodebb.com/post/42538https://waltonsdev.nodebb.com/post/42538Sun, 18 Jul 2021 10:08:05 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Fri, 16 Jul 2021 21:24:10 GMT]]>fisherman43 it is what it is. When you eat your mistakes it is lessons learned 😊. Been there, done that and got the tee shirt

]]>https://waltonsdev.nodebb.com/post/42456https://waltonsdev.nodebb.com/post/42456Fri, 16 Jul 2021 21:24:10 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Fri, 16 Jul 2021 21:18:47 GMT]]>JoeB yah I even have messed up a good tasting batch by getting too much smoke on a batch but still found a way to use it

]]>https://waltonsdev.nodebb.com/post/42454https://waltonsdev.nodebb.com/post/42454Fri, 16 Jul 2021 21:18:47 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Fri, 16 Jul 2021 20:43:55 GMT]]>fisherman43 BTY there are no sausage police. There is no wrong way. Only rules are safety in food prep😊. And 20lbs of sausage that tasted not so good is a lot of sausage. 🥲

]]>https://waltonsdev.nodebb.com/post/42451https://waltonsdev.nodebb.com/post/42451Fri, 16 Jul 2021 20:43:55 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Fri, 16 Jul 2021 20:31:28 GMT]]>fisherman43 I agree. I look back 50-60yrs. My Dad used his thumb to stuff the meat into the horn to make sausage. Tasted great

]]>https://waltonsdev.nodebb.com/post/42450https://waltonsdev.nodebb.com/post/42450Fri, 16 Jul 2021 20:31:28 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Sun, 18 Jul 2021 12:22:10 GMT]]>Ridley Acres you are spot on. When I do a batch I record all. The success of a good cook or sausage maker is to replicate that cook if I liked the results. Time cooking temps, volume, meat mix, and seasoning records are the best way to do it again (or not if it was bad). Cheers

]]>https://waltonsdev.nodebb.com/post/42449https://waltonsdev.nodebb.com/post/42449Sun, 18 Jul 2021 12:22:10 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Fri, 16 Jul 2021 20:26:08 GMT]]>I agree Joe a recipe is only a guide any good cook or sausage maker knows that you just have to modify it to your taste I totally agree on the price of the bowl cutters when I get rich IMIGHT BUY ONE OF THE $500 ones

]]>https://waltonsdev.nodebb.com/post/42448https://waltonsdev.nodebb.com/post/42448Fri, 16 Jul 2021 20:26:08 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Fri, 16 Jul 2021 20:17:00 GMT]]>Along the lines of recipes and measuring: At our house we do a lot of off the cuff cooking with no real measurements. Sometimes we wished we would have been able to replicate a particular dinner and would have benefitted from recording it. One way to get things on record is to measure all the meats and seasonings before and after you have seasoned to what looks appropriate. Then you can record how much of each you used per oz/lb of whatever.

]]>https://waltonsdev.nodebb.com/post/42447https://waltonsdev.nodebb.com/post/42447Fri, 16 Jul 2021 20:17:00 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Fri, 16 Jul 2021 20:13:31 GMT]]>fisherman43 it’s all about the way you like it. I do a 2nd 1/8 grind and I’m happy. Bowl cutters are great but tooo expensive for me. Just my thoughts. A good sausage taste the way you remember it to be.

]]>https://waltonsdev.nodebb.com/post/42446https://waltonsdev.nodebb.com/post/42446Fri, 16 Jul 2021 20:13:31 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Fri, 16 Jul 2021 20:05:58 GMT]]>zbigjeff most German sausages use egg whites as a binder. Lots of chickens in Germany. Deutschland, Kill a chicken by accident and you will pay for all the eggs it could have laid for 10yrs.

]]>https://waltonsdev.nodebb.com/post/42443https://waltonsdev.nodebb.com/post/42443Fri, 16 Jul 2021 20:05:58 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Fri, 16 Jul 2021 20:02:43 GMT]]>with putting the meat thru the meat cutter isn’t the texture more like the store purchased braunswieger most that I do is used the fine grind on the 2nd grind with the the seasoning mixed in

]]>https://waltonsdev.nodebb.com/post/42442https://waltonsdev.nodebb.com/post/42442Fri, 16 Jul 2021 20:02:43 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Sat, 17 Jul 2021 05:49:31 GMT]]>processhead have a chefs program that will break down any quantities and generate a cook card for the kitchen help. Pretty neat. It will scale up or down metric or imperial volumes or weight. zbigjeff tuned it up with drop down boxes. My understanding is the egg white is the is the catalyst for protein bonding. The yolk cancels that chemical reaction. Most German sausage recipes call for egg whites. Just interested in your thoughts ??

]]>https://waltonsdev.nodebb.com/post/42438https://waltonsdev.nodebb.com/post/42438Sat, 17 Jul 2021 05:49:31 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Fri, 16 Jul 2021 17:43:55 GMT]]>processhead Never used the “egg” in a bratwurst recipe. Sounds like it’s time. Thanks

]]>https://waltonsdev.nodebb.com/post/42436https://waltonsdev.nodebb.com/post/42436Fri, 16 Jul 2021 17:43:55 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Fri, 16 Jul 2021 15:06:42 GMT]]>great idea, thanks for the tips

]]>https://waltonsdev.nodebb.com/post/42432https://waltonsdev.nodebb.com/post/42432Fri, 16 Jul 2021 15:06:42 GMT<![CDATA[Reply to Bratwurst Seasoning Profile Matching Trader Joe's German Brats on Fri, 16 Jul 2021 14:26:13 GMT]]>I use Excel to catalog a lot of my recipes. I keep the base recipe for a small 1 kg batch in the left hand column. The yellow box is the batch multiplier (x4 at the moment). I can easily rescale the batch size in the right hand column by just changing the multiplier.

ScreenCap.jpg

]]>https://waltonsdev.nodebb.com/post/42429https://waltonsdev.nodebb.com/post/42429Fri, 16 Jul 2021 14:26:13 GMT