Looking for clone recipe for Johnsonville brats and Bob Evans regular sausage.....Thanks,
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Try Len Poli's site http://lpoli.50webs.com/index_files/Bratwurst-Wisconsin.pdf
Funny you should ask this question. I just stuffed a 13# batch of brats yesterday.
I used Eastman Outdoors Brat seasoning. As soon as I took the 1st bite I put it right up there with Johnsonville's quality.
I will definately use it again, and I'm not usually big on using commercial bought season packets because I like experimenting out of my own spice cabinet.
I used Eastman Outdoors Brat seasoning. As soon as I took the 1st bite I put it right up there with Johnsonville's quality.
I will definately use it again, and I'm not usually big on using commercial bought season packets because I like experimenting out of my own spice cabinet.
GeiyserQ..just curious..I have some brats in the smoker now using the LEM mix..it smells awesome..very nice fresh spice smell..have you tried this..if so, how would it compare with the Eastmans.
forgot to mention.where do I find the Eastmans??
10 lbs ground pork....
5 Tbs. Canning Salt
3 Eggs
1 Pint cold Milk
1 Tbs. Pepper
1 Tbs. Mace
1 tsp Ginger
1 Tbs. Nutmeg
This will taste exactly like Johnsonville Brats.Since Johnsonvilles aren't smoked.....don't add a cure.But with milk and eggs in them,they should be frozen if kept longer than 3-4 days in the fridge.
5 Tbs. Canning Salt
3 Eggs
1 Pint cold Milk
1 Tbs. Pepper
1 Tbs. Mace
1 tsp Ginger
1 Tbs. Nutmeg
This will taste exactly like Johnsonville Brats.Since Johnsonvilles aren't smoked.....don't add a cure.But with milk and eggs in them,they should be frozen if kept longer than 3-4 days in the fridge.