Cheesecake Injected Pumpkin Pie Bratwursts
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Pumpkin Bratwurst with Cheesecake
See what happens when we inject cheesecake into a cooked Pumpkin Bratwurst! Watch the video, read the post and let us know if you have any questions.
Prep Time
10 Minutes
Cook Time
15 Minutes
Ingredients
Cheesecake
Pumpkin BratwurstUtensils Needed
Instructions
We already had the pumpkin bratwurst made, they were in our freezer so all we had to do was defrost them and cook them. If you want to make some pumpkin bratwurst follow the instructions the video below:
How To Make Homemade Sausage & Brats Video
Process
Cook your Bratwursts until they are done. Remove the crust from the cream cheese and whip it until it is creamy. We found that the easiest way to load the syringe was by removing the plunger and filling it from the back. Then simply stick the needle down the middle of the bratwurst and depress the plunger as you slowly pull the injector out. Some of the cheesecake will get through the meat but should be caught by the casing.
Eat it with or without a bun, I enjoyed it more without a bun!
Watch WaltonsTV: Pumpkin Pie Cheesecake Bratwurst
Shop waltonsinc.com for Pumpkin Pie Bratwurst Seasoning
Shop waltonsinc.com for Marinade Injectors
Shop waltonsinc.com for Collagen Sausage Casings
Pumpkin Pie Flavored Bratwurst Seasoning
1 oz Marinade Injector
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That’s a great question but a difficult one to answer! Usually, Worcestershire Sauce will have a pH of 3.6 - 4.1 while Soy Sauce has 4.4 - 5.4. Negative pH (below 7) can cause denaturing in your meat and if you have something like the 3.6 (low range of the Worcestershire Sauce) it can cause issues even when added in smaller amounts.
If you look at the ingredients in Mandarin Teriyaki Snack Stick or Sweet Teriyaki Jerky (you can do this by scrolling down and then clicking on “Additional Info” button) you will see Soy Sauce as an ingredient, so it can absolutely be added, it just needs to be in the correct amount. This is a major reason that we recommend prepackaged seasonings, your at home recipe can be wonderful but it also has the potential to destroy your products.
So, if you are going to experiment with Sauces with a negative pH then my advice is to start at very low concentrations and work your way up till you find a good amount that provides the taste you are looking for and does not negatively affect your finished product.
Anyone else have any suggestions?
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