Originally Posted by gersus
I made up a trial batch of honey brats today and they were great! I used about 2/3 the amount of corn syrup and it was about right. The honey added a little flavor but not too much at all.
COOL!!! You never know whether you'll like it until you try it. Differences in the flavors of other types of honey could actually be tested to find what will give a subtle but desirable flavor to your mix, and you may find that you like a certain honey for regular brats, and another type of honey for cheddar-worst, etc. You may have found yourself a nice little experiment that could really elevate your sausage making horizons, and, it doesn't have to stop with sausage, as I'll explain below. Me? I'd roll with it, baby!
Hmm, you know, it's funny, but I've been looking for ways to reduce and omit processed sugars from my cooking recipes for several years, and my own diet in general for over a year now. Processed sugars (especially corn syrups and high fructose corn syrups) really are not good for us (they'll kick type 2 diabetes into high gear faster than anything else, for example), and just for it's health benefits, using honey, being it's a natural sugar, is a great way to build a healthier diet. Honey-based Bbq sauces and other condiments could replace all the other junk with processed sugars sitting in our fridges, and that's just the tip of the ice-burg.
I've even replaced sugar substitutes in my green, black and herb teas with raw honey...tastes better, and, sure it has a few calories, but I'm not on a reduced-calorie diet, just keeping as much balance as possible, by getting rid of as much of the garbage as I can from what I eat and drink. I'm now thinking about making a Honey-BBQ sauce for upcoming gatherings this summer, and I'm not a big sauce fan, but the guests would enjoy it, I'm sure. Now, see what you did?!?!?! LOL!!!
Keep it coming!