In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

Ketchup on Hot Dogs (ala Stoveaclause). Yeah or Nay

Discussion in 'The Smokehouse' started by Stoveshamster, Oct 8, 2019.

  1. Horkn

    Horkn

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    Those are good. But have you tried a Sheboygan hard roll for your brat? Those come from the same area as Johnsonville, Klements, Usinger, and other sausage Illuminati in the states.

    The hard rolls are really not hard, but rather super soft and not dry inside, but rather moist. I should get a MM reading on my next Sheboygan hard roll, fresh split of course. ;)
     
  2. Steven Corio

    Steven Corio

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    Ill look for some here. Im always looking for a better meal! :D
     
  3. DNH

    DNH

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    Got a late start on this thread but didn’t see anyone suggest mayonnaise (the real stuff), mustard, onions and if possible chili and cheese on hotdogs.

    I’m not a big fan of brauts, occasionally I’ll eat one at the AAA ball field on $1 dogs and brauts night.
     
  4. The Wood Wolverine

    The Wood Wolverine

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    Yep
    Those chips are made about 30 minutes from where I live!
     
  5. Steven Corio

    Steven Corio

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    I was just there last Monday! We should have had lunch!
     
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  6. bear 1998

    bear 1998

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    yay.....on the ketchup
     
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  7. Chaz

    Chaz

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    Please, do not tell me you just included Johnsonville as sausage illuminati.
    :eek::hair::faint:

    All their sausages taste the same.

    I don't think they'd know an Italian sausage if the pope smacked them with one.
    :p

    Their brats are OK.. but everything they make tastes like a brat.
    :picard:

    Yeah, -1 for including Johnsonville.
    :whistle:
    :D
     
  8. gbreda

    gbreda

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    Bianco & Sons Italian Sausage made in Mass.....:yes: Started in Reveah where I grew up, now in Medfah Mass
    Luckily, a local Market Basket carries them
     
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  9. fuelrod

    fuelrod

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    Had to "go there"
    20191014_125531.jpg
    Chili dog, Mamma made chili the other day and that un opened pack of dogs was neglected.
     
  10. BCB

    BCB

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    I had a hot dog w apple chutney on in for lunch. not bad.

    I also had a mustard pizza pie on Saturday lol. Sounds weird but it works.
     
  11. eatonpcat

    eatonpcat

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    One Brat, one Hot Dog...wifes chili sauce, onion, mustard and KETCHUP!

    If'in you don't like it, you are WRONG!

    20191015_212613.jpg
     
  12. brenndatomu

    brenndatomu

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    Looks good to me! :thumbs:
     
  13. Horkn

    Horkn

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    I don't think they are the best brats, but yes they make a ton of them.

    You are spot on with the assessment of their Italians. We primarily eat Italian style brats here at this house. I could name a few others that are available locally, not just by specialty butchers, but I won't do that, cause it's no contest.

    Klements Italians are way better than Johnsonville.

    I guess my point was that Wisconsin is the bratwurst/ sausage capital of the world.
    ;)
     
  14. fuelrod

    fuelrod

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    What makes a "brat" a brat? That is, what separates it from a sausage. I spent most of my life with a "Pennsylvania/Dutch" influence in the western MD area. My fav sausage makers (Wagners Meats in Mt. Airy) had what they called applewurst, it looked just like their sage, maple and "regular" sausage. I do know that the grind of the meat (ground finer or courser) is an individual thing for each shop and does make the sausage experience different with each "grind". Is a brat always beef maybe? I've cooked some fine tasting Johnsonville brats on an open flame, some with "factory cheese" even, but I've always thought of them as just really good hot dogs. Not knowing any better, whats the difference?
     
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  15. eatonpcat

    eatonpcat

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    Hmmmm...The plot has thickened!! Big question is, Do you put Ketchup on your Johnsonville Brat??:whistle:
     
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  16. Horkn

    Horkn

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    Ahhhhh.

    Here are the answers...

    Hot Dogs vs. Brats
     
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  17. Horkn

    Horkn

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    Yes, I do. Typically. Same as I put on my hot dogs, ketchup and raw onions. I will use good mustard, not the yellow crap, and a little sauerkraut if available instead of ketchup w/ onions.
     
  18. OhioStihl

    OhioStihl

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    I was visiting Wisconsin when they were having the “Bring Your Brat to Work” day. People were lined up in parking lots picking up cooked brats to take to work. People were showing up in limousines for the party. It was pretty fun.
     
  19. Thor

    Thor

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    How to cook bratwurst.

    Boil in beer and onions till grayish color.

    Then grill on low till browned.

    Put bratwurst back in pot with beer and onions.

    Get brat roll or hot dog buns.

    Put lots of horseradish on said roll or bun.

    Put bratwurst in bun or roll and get a big spoon and put onions and beer juice on.

    Enjoy with your choice of beverage..

    Thor out!
     
  20. Horkn

    Horkn

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    The only issue with putting the brat back in the hot tub, is that there won't be any crispiness on the casing that way. But, the brats will stay hot to eat whenever people want to eat.
    Also, some brats really shouldn't be boiled in beer/ onion hot tub, but rather placed raw on the grill, and turned a lot until they are cooked all the way though. The brats that's shouldn't be cooked in the hot tub are usually the type that are made by your local high end sausage maker.

    If you got a package or 5 of Johnsonville or Aldi brats, throw them in the beer onion hot tub. :)
     
    Last edited: Oct 18, 2019