Sweet heat brat, interesting idea.Reading this and all I can think about is a brat made with some of Jeff's Nuclear Nectar!!!
Sweet heat brat, interesting idea.Reading this and all I can think about is a brat made with some of Jeff's Nuclear Nectar!!!
The recipe I posted is delicious as is. The German spices and flavors are all over the map and much different than most others. This is a challenge and a fun road to go down. If I can figure this one out maybe I’ll head down the oriental trail next. It’s all a never ending rabbit hole.I'm a brat eating fool, but have never made them. Bookmarked for future reference. So much good info! I grabbed a pack of Kroger brats that caught my eye the other day, but I'm sure it's not a German fave.. Hot Honey Limited Edition Bratwust.
The recipe states they are swapping out mace for allspice.I’m curious how common the allspice is in brats. I see it often in recipes. I’ll have to keep poking at it, it’s just strange to me making sausage with some spices that are typically used in baking, although the mace in my bologna and hotdogs is absolutely point on, so I need to keep venturing out on this one.
Maybe because various regions in Germany have their own version of what they call bratwurst. Thats why there are so many variables in the recipe.The recipe I posted is delicious as is. The German spices and flavors are all over the map and much different than most others. This is a challenge and a fun road to go down. If I can figure this one out maybe I’ll head down the oriental trail next. It’s all a never ending rabbit hole.
Reading this and all I can think about is a brat made with some of Jeff's Nuclear Nectar!!!
Pretty much.Bratwurst in German is like Chorizo in Spanish, they are both a “free for all” lol
Not just regionally, but locally.Maybe because various regions in Germany have their own version of what they call bratwurst. Thats why there are so many variables in the recipe.
The recipe I posted is delicious as is. The German spices and flavors are all over the map and much different than most others.
I'm friends with a family that has roots to Germany, and happens to have a "family" recipe that has been handed down for a few generations. The Brothers started making 100 pound batches every February around 20 years ago, and they have now increased this to just under 1,000 pounds and get 7 or 8 helpers on stuffing day. They do contract out the grinding and seasoning. Their version of German sausage has just the basics: salt, white pepper, black pepper, garlic, and a small amount of Tender Quick for color only.Maybe because various regions in Germany have their own version of what they call bratwurst. Thats why there are so many variables in the recipe.
I'm not saying that timeline isn't correct, but Columbus brought allspice back to Europe from the West Indies so they may have had access to it prior to then.Allspice is a new world (along with chilies, such as pimento) and did not spread across Europe and into Asia until well into the 1600's.
This is a fun journey for sure. Spices are subjective and to me in most cases, less is more.I miss the Chef Jimmy J when it comes to spices threads.
SmokinEdge
All the spices you listed in your original post were moving across Europe by 1,000's thanks to the Roman empire and the spice trade.
Add the mint family of oregano, basil, sage, rosemary, marjoram, savory, thyme, etc. the Romans brought with them. Let's not forget onion and garlic.
Lemon was later, but they did bring limes
thirdeye
Allspice is a new world (along with chilies, such as pimento) and did not spread across Europe and into Asia until well into the 1600's.
Recipes have changed a lot since the new world and world wide explosion of spices.
Spices done sparingly usually yield the best results .......... especially when they play off each other as an end result.This is a fun journey for sure. Spices are subjective and to me in most cases, less is more.
Exactly. Except for when I’m going for a spice like Chile or fennel. But generally yes it’s balance that wins every time with most all flavors.Balance
That works for me. Just digging for popular consensus.Bratwurst is one of those sausages where no one flavor should dominate, but the spices should all complement each other without one standing out as the star of the show. My opinion anyhow.
Exactly. Except for when I’m going for a spice like Chile or fennel. But generally yes it’s balance that wins every time with most all flavors.
And balance is why there is so many variations from area to area and even family to family. Personal tasteBratwurst is one of those sausages where no one flavor should dominate, but the spices should all complement each other without one standing out as the star of the show. My opinion anyhow.