BETTER WITH BEER
Here in Wisconsin, no bratwurst is complete without a frothy cold beer. And no beer is complete if it’s not paired with a sizzling bratwurst fresh off the grill. That’s why we paired our two favorite flavors together for a mouthwatering, malty beer brat in our No. 604 Beer Bratwurst Seasoning.
"Tastes great. Extremely tasty, goes great with my beer."-Mark, customer
What makes a brat a brat? Originating in 14th century Germany, bratwurst is a fresh link sausage that's traditionally made with a combination of pork and veal, along with spices like caraway, nutmeg, onion and coriander.
Travel to Germany, Switzerland, or the Midwest and you'll find that there are many interpretations of bratwurst, with variations on texture, flavor, size, and cooking method. In Wisconsin, our brats are coarser than our ancestors' with more variations on flavor. Our No. 604 has traditional brat flavors with:
Natural Beer: This is what gives No. 604 its signature flavor. The distinguishing malty flavor is the perfect pairing for beef, pork, venison, veal, or any other meat you mix it with.
Nutmeg: Nutmeg is an incredibly intense spice with a strong and distinctive aroma. It is nutty and slightly sweet as well as warm, and a traditional flavor that pairs well with the maltiness of the beer.
White Pepper: A traditional sausage ingredient, white pepper has a milder bite compared to black pepper, but tastes brighter, sharper and more herbaceous.
For award-winning flavor, our No. 604 can be used to make delicious brat patties or even burger patties. Each B-unit of seasoning is pre-measured for 25 lbs. of meat. If making a smaller batch, measure out 2 Tbsp + 1 tsp of seasoning per pound of meat.
Our No. 604 blend is a great match with High-Temp Cheddar Cheese or High-Temp Pepperjack. For extra frothy beer flavor, we recommend mixing in your favorite beer as part of your 3% water content. No. 604 is also delicious with crushed jalapeno pepper for some heat.
For making traditional brats, we recommend using Natural Hog casings. They’re extremely tender and have a great “snap” when you bite into them, and durable enough to grill up fresh or use in the smokehouse. If you don’t plan on smoking your bratwurst, you can also use collagen casings for uniform and consistent links.