What are everyone's favorite varieties of bratwurst? Traditional with nothing added, savory (bacon, cheese, etc.), spicy (peppers), sweet (fruit), or other varieties?
I'm hoping to query the collective wisdom of the Pit to help me improve my bratwurst recipe. The state fair is fast approaching, and I'm trying to finalize this year's bratwurst. Last year I had a respectable showing, but lost a few points on the flavor scores. So, this year I'm considering adding in some additional ingredients to create a more flavorful brat.
For savory ingredients, I'm think along the lines of a non-melting cheese (cheddar, swiss or pepper jack) and perhaps other meats (bacon, pancetta, etc.).
To spice them up, any number of peppers and spices could be added.
Sweet ingredients aren't an obvious choice, but the right ones could be great and really set apart a brat. I've seen things like cranberry used in some winning brats. Also, a friend gave me some pineapple-jalapeno brats a while back and they were surprisingly delicious (and I don't even like pineapple).
Please let me know what varieties of brats you've tried and really liked.
Also, for my fellow sausage makers, advice on how much to add in would be greatly appreciated. I've done basic cheese brats in the past and used 10% of the meat as my weight of cheese. If I use multiple add-ins, should the total amount of add-ins be 10% or should it be 10% for each add in? For example, if I do a cheddar-bacon brat, are the cheddar and bacon 10% each or 10% total (5% for each)?
Thanks in advance for any flavor ideas or advice you care to offer!
I'm hoping to query the collective wisdom of the Pit to help me improve my bratwurst recipe. The state fair is fast approaching, and I'm trying to finalize this year's bratwurst. Last year I had a respectable showing, but lost a few points on the flavor scores. So, this year I'm considering adding in some additional ingredients to create a more flavorful brat.
For savory ingredients, I'm think along the lines of a non-melting cheese (cheddar, swiss or pepper jack) and perhaps other meats (bacon, pancetta, etc.).
To spice them up, any number of peppers and spices could be added.
Sweet ingredients aren't an obvious choice, but the right ones could be great and really set apart a brat. I've seen things like cranberry used in some winning brats. Also, a friend gave me some pineapple-jalapeno brats a while back and they were surprisingly delicious (and I don't even like pineapple).
Please let me know what varieties of brats you've tried and really liked.
Also, for my fellow sausage makers, advice on how much to add in would be greatly appreciated. I've done basic cheese brats in the past and used 10% of the meat as my weight of cheese. If I use multiple add-ins, should the total amount of add-ins be 10% or should it be 10% for each add in? For example, if I do a cheddar-bacon brat, are the cheddar and bacon 10% each or 10% total (5% for each)?
Thanks in advance for any flavor ideas or advice you care to offer!
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