Apple Brats

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duckybud

Smoke Blower
Original poster
SMF Premier Member
Apr 17, 2011
82
22
Virginia Illinois
Does anyone have a good apple brat recipe they are willing to share?  Son-in-law is asking for some and I have no idea where to start.

Thanks

Bud
 
never heard of apple brats. I dont know how apples will mix/bind with meat. I think they will turn to mush You can find brat recipes in the search bar and I would add some apple flavoring..... just a thought

 
Last edited:
I would try added dehydrated apples.  That would be the way to go.  Make a 5lb batch of brats and add a cup of dried apples.  Mix and fry test.  If it needs more then, well,  you know what to do.  Do you have a brat recipe?  If not then a quick search on this forum will quickly produce plenty of results. 

As a matter of fact.  I did just that and found the below recipe for Apple brats.  They added apple pie filling.

http://www.smokingmeatforums.com/t/137683/homemade-brats

good luck. 

Aaron.
 
I would add diced Granny Smith apples to a good recipe.  (lightly sauteed and seasoned)  They hold up well and don't turn to mush and the tart flavor works well with fatty sausage.
 
Thanks for the reply's.  I had the butts thawed out and ended up just doing plain brats and hot Italian on Sat. morning.  I will try all the ideas in this post and report back at a later date.  I have enough sausage in the freezer for now, 'bout 11 lb. of each and 15 lb of breakfast.

Dave, morning.  I have Len's site bookmarked on another computer, and never even thought about looking there (must have been and oldtimmers moment again.  I tried searching this site and the net for 2 days and didn't get a hit so put this on the back burner for the time being.  I will get it figured out and let everyone know what I find.

Darwin, that is what I was thinking about just hoping someone had done it before.  I was thinking of using around 2 cups of apples to 10 lb of brats  (what do ya think?)

Bud
 
....

Darwin, that is what I was thinking about just hoping someone had done it before.  I was thinking of using around 2 cups of apples to 10 lb of brats  (what do ya think?)

Bud
I generally cook by sight and make adjustments from there (I was really bad about writing things down when I was a chef) Off the top of my head, I think I would use a 1/3 to 1/2 apple per pound to start with and then adjust after that.  I am thinking a spicy sausage with Granny Smith and sharp cheddar sounds great.  Let us know how this story unfolds.
 
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