
Brat Burger: The Sausage That Became a Staple
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Some seasonings start as a special release, but customers have a way of deciding what stays. That’s exactly what happened with our Brat Burger seasoning. Originally intended for a limited run, it quickly became a fan favorite, earning a permanent spot in the Lucky Cajun lineup. With bold flavors designed for bratwurst-style sausage, this blend makes homemade sausage effortless and delicious.
How to Use Brat Burger Seasoning
For the perfect brat-style sausage, mix 2 to 3 tablespoons of Brat Burger seasoning per pound of ground meat. This blend works beautifully with pork, beef, or even a mix of both.
Stuff it into casings for classic bratwurst.
Form it into patties for the ultimate brat burger experience.
Cook it however you like—grill, smoke, or sear it in a pan for a flavorful crust.
We discovered an unexpected challenge when making large sausages: our brioche hot dog buns were too small! Instead of cramming them in, we split the sausages in half. If you’ve got larger rolls or are making patties for a burger bun, you won’t have this problem.
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Brat Toppings: Three Ways to Elevate the Flavor
A great sausage (or brat burger) deserves great toppings. You can go classic or get creative, but here are three combinations we love:
1. Currywurst Style
Curry Ketchup (recipe below)
Gruyere Cheese
2. Classic Kraut & Mustard
Sauerkraut
Brown Mustard
Gruyère Cheese
3. Sautéed Onion & Pepper
Caramelized Onions
Sautéed Bell Peppers
Brown Mustard
Gruyère Cheese
To take it up a notch, toast your assembled brats in the oven at 375°F for 6 to 8 minutes—just long enough for the cheese to melt perfectly.
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Curry Ketchup Recipe
Curry ketchup takes your brat burgers to the next level. It’s sweet, tangy, and packed with warm spice—perfect for drizzling over your sausage or dunking your fries.
Ingredients:
2 cups crushed canned tomatoes (we recommend Cento brand)
¼ cup brown sugar
3 tablespoons apple cider vinegar
½ cup water (adjust as needed)
2 tablespoons Lucky Cajun Black Label
1 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon clove
1 bay leaf
Instructions:
1. Combine all ingredients in a saucepan over medium heat.
2. Bring to a simmer and cook for 5 minutes.
3. Remove from heat and let it cool.
4. If the sauce is too thick, stir in a little more water. If it’s too thin, return to the heat and cook a bit longer.
5. Remove the bay leaf before serving.
This homemade curry ketchup keeps well in the fridge and pairs beautifully with bratwurst, fries, and even grilled chicken.