Mixing flavorings for bratwurst

[finn]

I’ve spent this past year reading the posts and getting excellent pointers on making sausage and jerky. I’ve had great luck following the advice and directions but I have what is probably a dumb question. Several of my kids have asked for a flavoring of brats that isn’t sold as a “kit” but they sell the flavorings individually. As an example I’ve seen pineapple brats and I’ve seen and made jalapeño brats but haven’t seen them in one package. (Apple-sauerkraut) can you mix the two batches of seasonings into one and have success? Thanks for any guidance.

[johnsbrewhouse]

finn You sometimes just have to experiment with the proportion’s, but yes they can be mixed. It would be recommended that you start with making small batches of what you are trying to come up with until you get the flavor you want. One tip you may want to know right away, do not use fresh, dried or freeze dried pineapple in any of your sausage, it will ruin your casings and product.

[zbigjeff]

johnsbrewhouse Fantastic strong statement on using pineapple in its “original” form. Tests support your finding.

[finn]

Thanks for the quick reply. Saved me from wasting a purchase of freeze dried diced pineapples.

[finn]

So if you don’t use fresh, dried or freeze dried pineapple what is used in the pineapple brats that are sold OTC? Thanks again

[JohnG5]

finn Yes we mix flavors all the time. Be sure to refer to our conversion charts to find measurements for smaller batches. https://meatgistics.waltonsinc.com/topic/617/seasoning-conversion-chart-for-1-lb-and-5-lb-meat-batches

[johnsbrewhouse]

finn any pineapple that is processed by heat above 160 degrees, it neutralizes the Bromelain in the pineapple which is a natural meat tenderizer and will ruin your sausage and casings. Your casing will actually dissolve when you go to cook them. I found this out the hard way and through research learned all about bromelain and pineapple. Use canned pineapple for you best results that has been drained.

[finn]

Thanks will give it a shot on a small batch and see how it turns out.

[Mean Dean]

X2 on johnsbrewhouse. Canned pineapple works best.

[The Brat Barn]

You are limited only by your imagination.
ALWAYS use canned pineapple or you will repeat finn and I’s mistake. We offer a couple flavors that use canned pineapple. Our ratio is 1 #10 can (drained)/25# meat spice but cut back on the meat 2-3 pounds or you will end up with flat tasting brats due to not enough spice.

Also no harm will come from mixing spices together, just make sure you have an accurate scale and keep the spice/lb ratios correct. Keep in mind that just because a spice is labeled as sticks, brats, summer sausage etc. does NOT mean that it can only be used for that. For example Jalapeno stick spice work great in brats, summer sausage, jerky etc., the only difference would be eliminating the cure if not going into the smokehouse, OR stuffing your favorite brat spice into a stick casing and adding cure before smoking.

You will inevitably ruin some meat along the way but play with it and have fun!

[rescuefoot]

A technique I learned from my son is to form a small patty and fry it up to check the flavor profile prior to stuffing the meat. This will give you a good idea for how the meat will taste prior to wasting the stuffing materials.

[Denny O]

That is what I know as “The fry test”.