<![CDATA[You can only make and eat one type ("flavor") of sausage for the next year - What is it?]]>I am sure we all have our favorites - I know I have quite a few. Honestly there are so many readily available pre-made mixes that I have not even bothered to make my own. But curious, what one sausage could you make over and over that stands well above the rest?

I have to say for me it would be Philly Cheese Steak Brat with swiss or cheddar. I’ve made this twice recently - the first the regular and the second the “plus” which is 30% more seasoning from the regular and it is fantastic. My batches were from PS but have the Walton’s Excalibur version on my next order list.

Love to hear everyone else’s top favorite so I can give them a try!

]]>https://waltonsdev.nodebb.com/topic/4932/you-can-only-make-and-eat-one-type-flavor-of-sausage-for-the-next-year-what-is-itRSS for NodeThu, 10 Sep 2026 23:24:38 GMTSat, 22 Jan 2022 01:44:02 GMT60<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Fri, 28 Jan 2022 23:07:24 GMT]]>Jamieson22 Well, the amount of green chlie I put in the smoked sausage is a mystery, some how it didn’t make the log book. However, in a 10 lb meat block I added 1 1/2 cups of jalapenos in smoked sausage and in a 16 lb meat block for summer susage I added 1 lb of green chlies. I do use the 505, I think the lable is balck and blue (mild I think), and I always rinse them with water. The summer sausage was good, but could have almost doubled the green chile and it would have been better I think. Hope that helps a little.

]]>https://waltonsdev.nodebb.com/post/67020https://waltonsdev.nodebb.com/post/67020Fri, 28 Jan 2022 23:07:24 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Thu, 27 Jan 2022 16:24:54 GMT]]>Jamieson22 ill look back in my log book and see what is was and let ya know.

]]>https://waltonsdev.nodebb.com/post/66844https://waltonsdev.nodebb.com/post/66844Thu, 27 Jan 2022 16:24:54 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Thu, 27 Jan 2022 15:51:33 GMT]]>Miller Yeah am thinking that sounds like a great combo. Happen to remember what % of 505 you used or what you’d recommend?

]]>https://waltonsdev.nodebb.com/post/66834https://waltonsdev.nodebb.com/post/66834Thu, 27 Jan 2022 15:51:33 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Thu, 27 Jan 2022 15:35:45 GMT]]>Jamieson22 I have added 505’s and cheese in a batch of mine, made smoked sausage with it, not brats, turned out great.

]]>https://waltonsdev.nodebb.com/post/66825https://waltonsdev.nodebb.com/post/66825Thu, 27 Jan 2022 15:35:45 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Wed, 26 Jan 2022 15:23:57 GMT]]>twilliams said in You can only make and eat one type ("flavor") of sausage for the next year - What is it?:

Jamieson22 bourbon peppercorn

Did someone say Bourbon??? I am with you man

]]>https://waltonsdev.nodebb.com/post/66565https://waltonsdev.nodebb.com/post/66565Wed, 26 Jan 2022 15:23:57 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Tue, 25 Jan 2022 18:38:40 GMT]]>Jamieson22 bourbon peppercorn

]]>https://waltonsdev.nodebb.com/post/66406https://waltonsdev.nodebb.com/post/66406Tue, 25 Jan 2022 18:38:40 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Tue, 25 Jan 2022 17:56:49 GMT]]>Bob Stehlik I might have to take a road trip to Eagle River. I drive all over to go to cheese houses, why not do it for meat shops also

]]>https://waltonsdev.nodebb.com/post/66401https://waltonsdev.nodebb.com/post/66401Tue, 25 Jan 2022 17:56:49 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Tue, 25 Jan 2022 17:54:39 GMT]]>kyle I agree. There are so many sausages and so little time!!
We usually pick up a bunch of the cranberry/wild rice brats from Prime Choice Meats in Eagle River. They are a small local processor and butcher shop with over 50 types of homemade sausage, snack sticks & jerky. Some pretty good stuff! Very friendly staff. We usually take them a couple of pounds of different garlic from our garden, to use or plant, and they will give us a little discount.

]]>https://waltonsdev.nodebb.com/post/66398https://waltonsdev.nodebb.com/post/66398Tue, 25 Jan 2022 17:54:39 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Tue, 25 Jan 2022 17:37:50 GMT]]>Bob Stehlik I suppose you get them when you come back to WI for the cranberry fest. I don’t know how anyone could pick just one sausage, life is too short for that

]]>https://waltonsdev.nodebb.com/post/66391https://waltonsdev.nodebb.com/post/66391Tue, 25 Jan 2022 17:37:50 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Tue, 25 Jan 2022 17:27:58 GMT]]>Jamieson22 said in You can only make and eat one type ("flavor") of sausage for the next year - What is it?:

Grimpuppy said in You can only make and eat one type ("flavor") of sausage for the next year - What is it?:

A month ago I would have said Hatch Green Chili brat. I am now favoring the jalapeño Popper brat with cheese.

I really need to try that popper one and the hatch. I have a jar of that 505 Hatch chili from Costco. Bought to try to use in a sausage or snack stick. Wonder if that would add anything of value to the hatch one.

I think there is some added value with the 505 if you add cheese. I do notice the cheese cuts the heat of the hatch green chili seasoning quite a bit.
I love making chili verde with the 505. It is outstanding.

]]>https://waltonsdev.nodebb.com/post/66388https://waltonsdev.nodebb.com/post/66388Tue, 25 Jan 2022 17:27:58 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Tue, 25 Jan 2022 16:57:21 GMT]]>Grimpuppy said in You can only make and eat one type ("flavor") of sausage for the next year - What is it?:

A month ago I would have said Hatch Green Chili brat. I am now favoring the jalapeño Popper brat with cheese.

I really need to try that popper one and the hatch. I have a jar of that 505 Hatch chili from Costco. Bought to try to use in a sausage or snack stick. Wonder if that would add anything of value to the hatch one.

]]>https://waltonsdev.nodebb.com/post/66383https://waltonsdev.nodebb.com/post/66383Tue, 25 Jan 2022 16:57:21 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Tue, 25 Jan 2022 16:31:32 GMT]]>Jamieson22 - Blue Ribbon Brats

]]>https://waltonsdev.nodebb.com/post/66382https://waltonsdev.nodebb.com/post/66382Tue, 25 Jan 2022 16:31:32 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Tue, 25 Jan 2022 16:16:09 GMT]]>Bob Stehlik I would have to agree. I really like kielbasa done any of the ways you mentioned.

]]>https://waltonsdev.nodebb.com/post/66380https://waltonsdev.nodebb.com/post/66380Tue, 25 Jan 2022 16:16:09 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Tue, 25 Jan 2022 15:32:16 GMT]]>kyle Those cranberry (craisin) w/wild rice brats are one of my favorites. However if I could only have one sausage for a year I think it would be kielbasa. It’s very versatile; fried, grilled, with cabbage/kraut or in a soup/casserole.

]]>https://waltonsdev.nodebb.com/post/66372https://waltonsdev.nodebb.com/post/66372Tue, 25 Jan 2022 15:32:16 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Tue, 25 Jan 2022 04:07:49 GMT]]>GWG8541 it’s pretty good. The craisins add a little sweetness. Wild rice dont add alot of flavor, but gives it a good texture. It is the favorite sausage of many of my friends and family that I make

]]>https://waltonsdev.nodebb.com/post/66337https://waltonsdev.nodebb.com/post/66337Tue, 25 Jan 2022 04:07:49 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Tue, 25 Jan 2022 03:29:25 GMT]]>kyle that sounds great

]]>https://waltonsdev.nodebb.com/post/66335https://waltonsdev.nodebb.com/post/66335Tue, 25 Jan 2022 03:29:25 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Mon, 24 Jan 2022 14:13:18 GMT]]>Holly regular for me. Hands down the best sausage ever made. This coming from a guy that loves his bambi dogs…

]]>https://waltonsdev.nodebb.com/post/66211https://waltonsdev.nodebb.com/post/66211Mon, 24 Jan 2022 14:13:18 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Sun, 23 Jan 2022 22:32:25 GMT]]>It’s local, Graziano Brothers - Italian Sausage, I’m still playing around with formulas to replicate it.
https://grazianobrothers.com/

]]>https://waltonsdev.nodebb.com/post/66144https://waltonsdev.nodebb.com/post/66144Sun, 23 Jan 2022 22:32:25 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Sun, 23 Jan 2022 15:54:12 GMT]]>A month ago I would have said Hatch Green Chili brat. I am now favoring the jalapeño Popper brat with cheese.

]]>https://waltonsdev.nodebb.com/post/66084https://waltonsdev.nodebb.com/post/66084Sun, 23 Jan 2022 15:54:12 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Sat, 22 Jan 2022 22:35:22 GMT]]>kyle That sounds really good. I am going to have to try that some time.

]]>https://waltonsdev.nodebb.com/post/65987https://waltonsdev.nodebb.com/post/65987Sat, 22 Jan 2022 22:35:22 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Sat, 22 Jan 2022 22:32:15 GMT]]>calldoctoday said in You can only make and eat one type ("flavor") of sausage for the next year - What is it?:

kyle I wondered about trying that cranberry summer sausage.

I also put in the same thing when I make brats, starting with blue ribbon brat mix.

]]>https://waltonsdev.nodebb.com/post/65985https://waltonsdev.nodebb.com/post/65985Sat, 22 Jan 2022 22:32:15 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Sat, 22 Jan 2022 21:16:32 GMT]]>It would have to be Italian sausage. Can do more with it - grill it, use it in lasagna, meat sauce, sausage and peppers, etc.

]]>https://waltonsdev.nodebb.com/post/65974https://waltonsdev.nodebb.com/post/65974Sat, 22 Jan 2022 21:16:32 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Sat, 22 Jan 2022 20:48:47 GMT]]>Just a good, simple, high-quality meat, coarse, smoked German sausage with a natural casing.

]]>https://waltonsdev.nodebb.com/post/65972https://waltonsdev.nodebb.com/post/65972Sat, 22 Jan 2022 20:48:47 GMT<![CDATA[Reply to You can only make and eat one type ("flavor") of sausage for the next year - What is it? on Sat, 22 Jan 2022 20:43:52 GMT]]>kyle I wondered about trying that cranberry summer sausage.

]]>https://waltonsdev.nodebb.com/post/65971https://waltonsdev.nodebb.com/post/65971Sat, 22 Jan 2022 20:43:52 GMT