Someone asked the question through waltons.com this weekend and I thought it might make an interesting topic here. What additives would people add to a Tomato Basil Brat? The person was going to use Mozz High-Temp Cheese and some fresh basil. Anyone have anything else they would use? I thought about telling them to grind in hard pepperoni but in the end didn’t because they are making it as a fresh product.

]]>https://waltonsdev.nodebb.com/topic/5012/what-to-add-to-tomato-basil-bratRSS for NodeThu, 10 Sep 2026 21:58:40 GMTMon, 07 Feb 2022 14:35:44 GMT60Dave in AZ The seasoning has a good amount of tomato chunks in it already. Adding some sun dried tomato powder would be good as well. I also added HT mozzarella to it.

]]>https://waltonsdev.nodebb.com/post/74050https://waltonsdev.nodebb.com/post/74050Sat, 26 Mar 2022 21:35:46 GMTSounds like this would make a great chicken sausage

]]>https://waltonsdev.nodebb.com/post/74046https://waltonsdev.nodebb.com/post/74046Sat, 26 Mar 2022 18:18:47 GMTI absolutely would add sun dried tomatoes to this! Perfect rich concentrated savory tomato flavor, perfect humidity for sausage.

]]>https://waltonsdev.nodebb.com/post/74014https://waltonsdev.nodebb.com/post/74014Sat, 26 Mar 2022 04:12:29 GMTReviving an old thread. Finally got around to making the tomato basil brats. Love this seasoning. I did five pounds total. One pound I added 2 grams of balsamic powder to get a caprese taste. It turned out good but could have used more balsamic taste.

]]>https://waltonsdev.nodebb.com/post/73980https://waltonsdev.nodebb.com/post/73980Fri, 25 Mar 2022 23:43:14 GMTGWG8541 i actually like adding the sweet and spicy peppers together that way i can get enough pepper flavor, but not burn other folks up, most are not as tolerant to the spice level as I am.

]]>https://waltonsdev.nodebb.com/post/68695https://waltonsdev.nodebb.com/post/68695Wed, 09 Feb 2022 18:37:17 GMTmrobisr Jonathon If they want a little heat, I could see Jalapeno in place of the other colored peppers, or some other heat like cayenne or crushed red peppers. Garlic would definitely be a good add for the garlic lovers.

]]>https://waltonsdev.nodebb.com/post/68575https://waltonsdev.nodebb.com/post/68575Tue, 08 Feb 2022 21:56:11 GMTBob Stehlik I agree a little fennel and maybe some garlic.

]]>https://waltonsdev.nodebb.com/post/68514https://waltonsdev.nodebb.com/post/68514Tue, 08 Feb 2022 17:16:58 GMTJonathon any combination of green, red, or yellow bell peppers much like peperonata except with meat added.

]]>https://waltonsdev.nodebb.com/post/68466https://waltonsdev.nodebb.com/post/68466Tue, 08 Feb 2022 03:58:46 GMTwdaly Since they are making it as a fresh bratwurst I don’t think it would have too much of a negative effect on it and I think that would be worth trying. However, probably a better idea would be to add that as a “topping” so as not to risk it? Bob Stehlik Good call, I really like fennel so i am sure I would like this no matter what!

]]>https://waltonsdev.nodebb.com/post/68363https://waltonsdev.nodebb.com/post/68363Mon, 07 Feb 2022 15:01:37 GMTJonathon I know balsamic vinegar would have a adverse effect on the protein, but if you could get that balsamic taste, it might make a good caprese brat.

]]>https://waltonsdev.nodebb.com/post/68360https://waltonsdev.nodebb.com/post/68360Mon, 07 Feb 2022 14:53:17 GMTJonathon A touch of ground/whole fennel may work with that.

]]>https://waltonsdev.nodebb.com/post/68357https://waltonsdev.nodebb.com/post/68357Mon, 07 Feb 2022 14:40:58 GMT