Strange recipe request

[Chris1234]

I had a strange request. Someone asked me to make an apple Gouda bratwurst for them. Would anyone have a recipe for that? Thanks!

 

[chef jimmyj]

Never made it but Sausage maker has a high temp Smoked Gouda. Search SMF for a Brat recipe that sounds good. Add 1/4" diced apples. The amount should be around 20% +/- of the meats weight. Look for a low moisture variety like Fuji or Granny Smith. Add 10%, by weight, of the HT Smoked Gouda. Make a test patty. Add more cheese or whatever you think it needs and stuff the casing. This will be a Fresh Sausage and requires cooking at temps of 225 or higher.
I think the hint of smoke from the cheese would taste better in a grilled Brat rather than a full blown smoked Apple Cheese Brat...JJ

 

[indaswamp]

Sausage maker has a high temp Smoked Gouda.

OOOOH!!! Man I got to get me some of that!!! Thanks for posting JJ!

 

[Chris1234]

Never made it but Sausage maker has a high temp Smoked Gouda. Search SMF for a Brat recipe that sounds good. Add 1/4" diced apples. The amount should be around 20% +/- of the meats weight. Look for a low moisture variety like Fuji or Granny Smith. Add 10%, by weight, of the HT Smoked Gouda. Make a test patty. Add more cheese or whatever you think it needs and stuff the casing. This will be a Fresh Sausage and requires cooking at temps of 225 or higher.
I think the hint of smoke from the cheese would taste better in a grilled Brat rather than a full blown smoked Apple Cheese Brat...JJ

Thank you for the feedback! He’s saying he’s had one before from whatever place he had it...it didn’t have chunks of apples so I’m thinking applesauce?? (Your guess is as good as mine) Your response is very helpful though cause I would have never guessed how much of it to add. I’ll go with 20-25% cause he said his 7 year old daughter loves them. What 7 year old doesn’t love applesauce right?

 

[chef jimmyj]

Apple Juice or Concentrate, depending on how sweet you want it, can be substituted for Water in the recipe to provide the flavor. If using Apple Sauce, you won't need water for moisture. Using Apple Sauce, start at a low percentage, 10%, then test fry and adjust from there. 25% of the meats weight will likely give a mix so soupy it will be difficult to stuff and the steam generated during cooking may give your friend Brat Firecrackers in the pan or on the grill. Not going to be pretty...JJ