[CAN] Gummy Bear Brats

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Big Guy
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[CAN] Gummy Bear Brats

Post by Big Guy » Mon Jul 15, 2013 15:39

I made a test batch of these up, threy tasted great. Upon cooking the gummy bears melt and bastes the internal sausage with a sweet and sour tasting sauce. Sorry no pics as I was busy playing with little Mace.

My recipe

Gummy Bear Brats

4 Lbs. Ground Pork
1 Lb. Ground Veal, Chicken or Turkey
1/4 Cup Bread Crumbs
2 eggs
5 teaspoons salt
1 cup of milk
1 1/2 teaspoons white pepper
1/2 teaspoon onion powder or 1 onion minced
1/2 teaspoon mace
1 Tbs. special meat binder
1 cup Gummy bears
Combine all ingredients except gummy bears and mix until you get a bind. Then add the gummy bears, mix gently, stuff into natural casings and link into sausages.
Last edited by Big Guy on Sat Jul 27, 2013 10:19, edited 1 time in total.
Col. Big Guy
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Post by ssorllih » Mon Jul 15, 2013 16:08

Who would have thought it? Just how did you come up with such a screwy idea that worked so well?
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Post by IdaKraut » Mon Jul 15, 2013 16:57

Col.,
How ingenious. Did you chop up the gummy bears or leave them whole? What flavor did you use?
Rudy
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Post by Big Guy » Mon Jul 15, 2013 17:53

Not my Idea, I saw a u-tube clip on them, but they didn't give any recipe, so I adapted my own Brat recipe with the additions of whole gummy bears. It sounds crazy but is actually really good. I used the regular mix of Bears, red, green, yellow. They look cool inside the sausages.

my little helper

Image
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Post by IdaKraut » Mon Jul 15, 2013 20:47

If you have some pics of the finished product, it would be appreciated. I am picturing sausage that has blotches of different colors due to the gummy bears. Is that what they look like or did they melt and mix with the rest of the sausage uniformly?
Rudy
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Post by ssorllih » Mon Jul 15, 2013 22:12

There may be some good history for this idea. I have had meatballs presented with a grape jelly based sauce and that was quite pleasing.
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Post by Chuckwagon » Tue Jul 16, 2013 00:20

Wow, that a new one on me, ol' pard!
Uhh... are you running a temperature? :roll:

Okay pal, it's going into the MRI this weekend!

Best Wishes,
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If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by el Ducko » Tue Jul 16, 2013 02:16

Members' Recipe Index, or Magnetic Resonance Imager?

...although I gotta admit, mixing in a few of those good German-produced Haribo ginger flavored gummi behren might be pretty good.
Experience - the ability to instantly recognize a mistake when you make it again.
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Post by Chuckwagon » Tue Jul 16, 2013 05:23

might be pretty good.
... for Canadians or Texans? :roll:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by el Ducko » Wed Jul 17, 2013 01:35

Col. Big Guy gonna git you, Boy. Eh?
:mrgreen:

...but the technique is intriguing. After all, think of the "King cake" tradition in New Orleans. ...prizes in Cracker Jacks. ...the cereal offers of old. I may just start including li'l five-and-dime trinkets in my homemade hotdogs for the entertainment of the youngsters and their dentists.

What's that you say...? ..."Whats a 'Five and Dime,' Grandpa?"
Experience - the ability to instantly recognize a mistake when you make it again.
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Post by Big Guy » Wed Jul 17, 2013 01:44

All my sausages have been hauled away to the kids houses, I do have a couple of packets in the freezer but they wouldn't make a good photo. Google gummy bear brats to see the clip . 5 and 10 store is now a dollar store.
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