JoeB is your 1st edition dust cover white or mustard color?
Vegetables in bratwurst
TheBandit last edited by
Should I saute the onions and peppers before adding them to the Supreme Pizza Bratwurst or use raw vegetables?
Deepwoodsbutcher Power User Veteran Michigan Team Camo last edited by
TheBandit hopefully someone can answer this question for you soon. I’m also curious about that. I always use dehydrated vegetables in my sausage making, but this would be good to know.
Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert last edited by
I would saute first. I also mostly use dehydrated, for an antibacterial advantage. I do put fresh chopped jalapeno in sausage, but green pepper and onion is like 90% water, to me it leaves too much wetness around itself in sausage.
There have been several threads recently about folks getting discoloration when using onions and garlic… but no pics, and almost no info about when, before or after cook? After cook in fridge? Etc. But it seems often enough that I use dehydrated onion myself and don’t have issues.
I guess the point I’m making is, saute enough to dehydrate a bit, and you’ll also develop more flavor.
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by
I would tend toward sauteing as well ,unless you really like the flavor and texture of semi-cooked vegetables. Thermal processing of sausage will not likely get vegetables cooked to the same degree of doneness as pre-cooking will.
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!