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The Kitchen & The Speakeasy
Bratwurst with Tony Chachere Creole Seasoning
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<blockquote data-quote="Blackhorse" data-source="post: 574669" data-attributes="member: 1365"><p>This is super super easy and very tasty. Took a couple of Johnsonville Original Brats and cut ‘em into one inch chunks. Fried / sautéed in Avocado oil til browned nicely. Add some good shakes of Tony Chachere Original Seasoning. Be careful though. The seasoning is VERY salty. Let the sausage chunks melt with the seasoning a couple of minutes and you’re ready for dinner. I conbat the salty nature of the seasoning by having a scoop each of potato and macaroni salads as sides. The creamy base of the salads acts to soften the saltiness of the Creole Seasoning. </p><p></p><p>PS: I’m thinkin’ that “Slap Ya Mama” Cajun Seasoning would be really good for this kind of thing as well. Either way.</p></blockquote><p></p>
[QUOTE="Blackhorse, post: 574669, member: 1365"] This is super super easy and very tasty. Took a couple of Johnsonville Original Brats and cut ‘em into one inch chunks. Fried / sautéed in Avocado oil til browned nicely. Add some good shakes of Tony Chachere Original Seasoning. Be careful though. The seasoning is VERY salty. Let the sausage chunks melt with the seasoning a couple of minutes and you’re ready for dinner. I conbat the salty nature of the seasoning by having a scoop each of potato and macaroni salads as sides. The creamy base of the salads acts to soften the saltiness of the Creole Seasoning. PS: I’m thinkin’ that “Slap Ya Mama” Cajun Seasoning would be really good for this kind of thing as well. Either way. [/QUOTE]
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The Kitchen & The Speakeasy
Bratwurst with Tony Chachere Creole Seasoning
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