Creole Butter Brat

Looking to add a little Cajun flair to your bratwurst lineup? Creole Butter Brats bring the bold, buttery flavors of Louisiana straight to you. This blend infuses rich, savory butter with the perfect balance of Creole-inspired spices, giving you a sausage packed with heat and depth.

What is Creole Butter?

Creole Butter is a spiced butter blend commonly used to inject flavor into meats like turkey, chicken and seafood. Inspired by Creole cuisine, a fusion of French, Spanish, African and Caribbean influences, this blend delivers bold, spicy and savory flavors.

It combines classic Creole flavors, like paprika, garlic and cayenne, with smooth butter for a bold, well-rounded taste. This is what we envisioned for our No. 782 Creole Butter Seasoning.

No. 782 Creole Butter Brat

Our new No.782 seasoning delivers that savory taste of Creole Butter by balancing butter with a signature Cajun spice blend. The key flavors include:

Cayenne & paprika: classic Creole heat with smoky undertones.
Garlic & onion: deep, aromatic flavors to enhance the sausage.
Butter: a smooth, buttery finish that ties everything together.

Pairings

The bold flavors of Creole Butter Brats pair well with equally flavorful ingredients. Here are a few of our favorite inclusions, sides and toppings:

High-Temp cheeses: If you're looking to add some additional creaminess, we recommend mozzarella or pepperjack for even more heat.
Remoulade: a tangy, zesty sauce that complements the Cajun spices.
Ranch dressing: a dip that could balance out the heat.
Grilled onions: Adds an extra pop of sweetness and depth.

For the best texture and snap, we recommend using 32-35mm Natural Hog Casings. These casings hold up well to grilling and smoking, ensuring the perfect bite.

Recipe

Follow our step-by-step guide to mixing, stuffing and cooking Creole Butter Brats.

PS Seasoning Chef

Creole Butter Brat

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Learn how to make Creole Butter Brats using our No. 782 Creole Butter Bratwurst Seasoning, which brings the rich, buttery flavors of Louisiana to every bite. This blend of Creole spices, garlic and cayenne delivers the perfect balance of heat and savory depth. Adding diced shrimp to the mix gives the brats a unique texture and enhances the overall flavor with a boost of seafood, perfect for the South Creole influence.

Ingredients

10.75 lb – Pork Butt
1.75 lb – Shrimp (peeled and deveined)
1 lb - No. 782 Creole Butter Brat Seasoning
For smaller batches, use 3 Tbsp of seasoning per pound.
12 oz – Water
32/35mm Natural Hog Casings

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Directions

Rinse the hog casings and soak in lukewarm water for 45-60 minutes.
Cut the pork into 3” cubes and place in the freezer for 30 minutes to chill and temper. 
Set up your grinder with a 3/8” (10mm) plate and grind the pork once.  
Place the ground pork in the fridge to keep cool while you reset your grinder.  
Reset the grinder with a 3/16” (4.5mm) plate. Grind the pork one more time.
Dice the shrimp into 1/8” pieces.
Combine the ground pork, diced shrimp, water and seasoning together.
Mix by hand for 5-8 minutes until the meat becomes tacky and the seasoning is well distributed.  
Place the meat in the fridge to keep cool while you tidy up and set up your stuffer.  
Set up your stuffer with a 7/8” horn and load the meat into the hopper. 
Pull water through a single casing for a final rinse and thread onto the stuffing horn.  
Stuff the sausages.
Link the sausages every 7-8” and poke to eliminate air pockets.  
Set the links in the fridge to “set-up” overnight or for at least 4 hours.
Cook the brats to your liking, making sure to reach 155 degrees internal temp.  
Enjoy!