Pineapple Teriyaki Brats
Yes, you CAN put pineapple in your sausage- and if you haven’t yet, you’re missing out. Chef Jed welcomes Master Meat Crafter Ben Gehring of Gehring's Meat Market to crank out some ridiculously easy and delicious pineapple teriyaki bratwurst that’s bursting with bold, tropical flavor. This is a must-try recipe that belongs in your summer grilling lineup.
While fresh pineapple contains a protein-digesting enzyme called bromelain, it is possible to get hunks of the tropical fruit in your meat block without affecting the texture. The secret? Our expertly crafted Pineapple Teriyaki Brat Seasoning and premium natural hog casings.
Pineapple Teriyaki Brat
Rated 3.7 stars by 10 users
Category
Pork
Author:
PS Seasoning
Prep Time
45 minutes
Cook Time
20-25 minutes
Yes, you CAN put pineapple in your sausage- and if you haven’t yet, you’re missing out. This is a must-try recipe that belongs in your summer grilling lineup.
Ingredients
- 25 LB – Pork Butt/Shoulder (or pork trim from your butcher)
-
1 B-unit – Pineapple Teriyaki Brat Seasoning
- Dehydrated Pineapple (included with seasoning)
- 2 Cup – Cold Water
-
Natural hog Casings
Directions
- Rinse and soak the hog casings according to the directions on the package.
- If needed, remove the bone from the pork shoulders and then cut the pork into 2” cube sized pieces.
- Place the meat in the freezer for 30 minutes before grinding to keep it cold.
Assemble the grinder and set it up with a 3/8” (10mm) plate for the first grind
-It’s a good idea to keep the grinder parts in the fridge overnight to chill them
- Remove the meat from the freezer and grind it once into a meat lug.
- Unplug the grinder and reset it with a 3/16” (4.5mm) plate.
- Grind the meat one more time.
Gently pour in the pineapple teriyaki seasoning along with the dehydrated pineapple. Pour in the water and then mix all together until just combined. Do not overmix your sausage meat block.
- Set up your sausage stuffer with a ½” horn.
- Load the stuffer with your meat block and then thread on your casings.
- Stuff the sausages.
- Link every 6”
- Place in the cooler for at least 2 hours and up to 24 before cutting apart and storing.
- When ready to cook, grill over indirect heat at 350 degrees until the internal temperature reaches 155 degrees.
Enjoy your homemade pineapple teriyaki brats- perfect for grilling season or your next cookout!!
1 comment
I just received my Pineapple Teriyaki brat mix. On the video they said that they also make Snack sticks. Do you have a recipe for that? Do you think you could use Chicken with this seasoning?