I found the description of the type of brat they serve.
Coarsely ground pork and beef sausage in a natural casing.
I thought there was a recipe for a fresh sausage with Hatch Peppers and hi temp cheese. Maybe I was mistaken, or maybe I just can’t find it. Does anyone have a good recipe for this? My local Walmart had cases of the peppers for $4.00. Needless to say, I presently roasting a lot of peppers.
I don’t have a scratch recipe, but I have used walton’s mix in the past (real good). I might add a tip - whatever you decide to make, use the juice of the peppers to replace the water added to the mix. I have done this on jerky and it came out spectacular.
lkrfletcher Which mix did you use?
Chef this is the seasoning he is referring to, its great. https://www.waltonsinc.com/hatch-green-chili-brat-seasoning
Chef - For the Jerky I used a basic jerky mix that was a gift. It was Nesco I believe. For the Brats - Tex hit is right on the head.
Those are making me hungry!!! Good job.
The recipe i use for summer sausage is
For 10 lbs. Pork butt
225 g jalapeno TSM
1 lb. Pepper cheese
17 g Carrot fiber TSM
1 cup roasted Jalapeno pcs
.5 cup roasted serrano chili pcs
(Peel, Dice chili and remove seeds, also can substitute different chilis)
1tbs black pepper
1tbs white pepper powder
2tbs garlic powder
1tbs onion powder
14 to 27 oz Water
2 tsp. Sure cure TSM
1 tsp. Salt
125F for 2 hour
140F for 1 hour
155F for 2 hours
175F for 3 hours until internal meat temp of 140F
Finished hot water 30 min. The heat 🔥 👍 for me but was too hot for the wife. If I were making fresh, I would use fresh roasted, dice onion and garlic.
Joe1 That looks like a very sound recipe. Thanks