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Eggspert
12-15-2015, 10:12 PM
I LOVE Hyvee's pineapple brats, and we are making sausage this weekend with our pork butt trimmings from the competition season. Does anybody have any good ideas on how to recreate these taste sensations???

I was going to use Boatnut Brat's recipe. For plain brats, then I was thinking I would just rehydrate some dried pineapple and add that, perhaps add a little pineapple juice for liquid????

Thoughts and suggestions are much appreciated.

Eggspert

IamMadMan
12-16-2015, 06:08 AM
Never had them, however I can suggest that you use canned pineapple juice.

Fresh pineapple contains an enzyme called bromelain, the enzyme breaks down proteins. Prolonged exposure will eventually give the meat a mushy texture. The heat of the canning and pasteurization processes will deactivate the enzyme.