Did some digging and found this recipe that is supposed to emulate the Johnsonville flavor... going to try it next time. The coriander and celery seed are absent in the traditional german brat recipes I have.
Quote:
"This is my recipe for a classic old-fashioned all-pork Wisconsin-style brat.
For a beer brat, just add a little beer to the mix.
This is a classic Wisconson bratwurst flavor profile.
Wisconsin-Wannabe Bratwurst
5 lbs. well-fatted pork shoulder/butt
3 Tbsp. kosher salt
1 Tbsp. sugar
2 tsp. freshly ground black pepper
1 1/2 tsp. freshly grated nutmeg
1/2 tsp. toasted and freshly ground coriander
1/4 tsp. ground celery seed
1/8 tsp. ground marjoram
1 1/2 tsp. ground ginger
I use a fairly course grind, grinding just half the meat a second time with the same plate.
I replace part of the salt with Tiparos Thai fish sauce in all of my fresh sausage recipes. It adds "what's that?" umami savoriness.
I gently steam the sausages on low heat (165-170 F) until safe temperature is reached. "
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