Mushroom Swiss brats

murraysmokin

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Clinton Township, Michigan

• Dec 30, 2015

• #1

A local place makes these prepared brats...I had to try to make them myself.
Here's what I ended up with.

Initial mix

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• murraysmokin
• Dec 30, 2015

Adding shrooms

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• murraysmokin
• Dec 30, 2015

High temp swiss

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• murraysmokin
• Dec 30, 2015

Stuffing

15758.jpeg

• murraysmokin
• Dec 30, 2015

Money shot will be up tomorrow.

 

• 

Reactions: worktogthr

b-one

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• Dec 30, 2015

• #2

Looking great so far! I'm to lazy to make sausage.

 

crazymoon

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• Dec 31, 2015

• #3

MS, Looking good !

 

lonederanger

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• Dec 31, 2015

• #4

That's a nice stuffer... Model?

 

murraysmokin

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• Dec 31, 2015

• #5

LoneDeRanger said:

That's a nice stuffer... Model?

Click to expand...

Weston 86-1101-W 11 lb. Vertical Manual Sausage Stuffer...I like it so far so good I had a GM 5lb that didn'tlast very long.

 

crankybuzzard

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• Dec 31, 2015

• #6

Yeah, this looks like a good one to keep an eye on!

 

murraysmokin

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• Dec 31, 2015

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Money shot

Fresh off the grill

20151231_144633.jpg

• murraysmokin
• Dec 31, 2015

First slice prior to rye bread & mustard

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• murraysmokin
• Dec 31, 2015

Will definitely be a keeper, next time I will saute a variety of fresh mushrooms, other than that a definite keeper.

 

realtorterry

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• Dec 31, 2015

• #8

Those look sooo good!!

So did you add the Schrooms & cheese to a normal brat mix

 

murraysmokin

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• Dec 31, 2015

• #9

realtorterry said:

Those look sooo good!!

So did you add the Schrooms & cheese to a normal brat mix

Click to expand...

Thanks & yes brat mix then shrooms & high temperature swiss, up to temp in water bath then ice bath, chill over night & grilled today.

 

crankybuzzard

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• Dec 31, 2015

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Out standing! Love some brats!

 

worktogthr

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• Dec 31, 2015

• #11

Those looks great! Mushrooms and Swiss are a classic combo! Gonna try this! Points!!

 

murraysmokin

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• Dec 31, 2015

• #12

Thanks guys
CB here is the smoked kielbasa you helped me with, it won't last very long.

20151231_173942.jpg

• murraysmokin
• Dec 31, 2015

20151231_174005.jpg

• murraysmokin
• Dec 31, 2015

 

crankybuzzard

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• Jan 1, 2016

• #13

murraysmokin said:

Thanks guys
CB here is the smoked kielbasa you helped me with, it won't last very long.

20151231_173942.jpg

• murraysmokin
• Dec 31, 2015

20151231_174005.jpg

• murraysmokin
• Dec 31, 2015

Click to expand...

That looks good! My son made a comment that applies perfectly here. When you think you should make a 5 pound batch make 10, someone always wants more! :biggrin:

 

murraysmokin

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• Jan 2, 2016

• #14

Your son is a smart man, I did small batch fresh kielbasa, smoked kielbasa, & the brats along with 10 lbs of sticks it was a productive couple of days. Next time I think I'll concentrate on one & do larger batches to give away & fill the freezer.

 

disco

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• Jan 2, 2016

• #15

Great looking brats!

Disco

 

lennyluminum

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• Jan 6, 2016

• #16

Why do cook them in water first?

 

crankybuzzard

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• Jan 6, 2016

• #17

lennyluminum said:

Why do cook them in water first?

Click to expand...

Poach them to a cooked internal temp, then you can freeze until you need them. When you're ready to eat some, or all, defrost and you can grill until hot without worrying about rupture or potential over cook of the casing. Nice grill marks, and cooked thoroughly.

Make sense?

 

lennyluminum

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• Jan 6, 2016

• #18

I like the idea, how hot of water and do you just cook till internal tep is 160?

 

crankybuzzard

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• Jan 6, 2016

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lennyluminum said:

I like the idea, how hot of water and do you just cook till internal tep is 160?

Click to expand...

I poach at 170 until I get an IT of 152-160, depends on the sausage type. Not sure how Murray is doing it.

 

murraysmokin

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• Jan 6, 2016

• #20

Exactly what CB said he is the one that helped me get a good understanding on how to precook them. For me I wanted something I could basically brown and serve when I wanted to cook them up. I used a large roasting pan at about 170 & cooked to 155 IT. I am planning on giving chocked sausage a go around this weekend feta spinach & sun dried tomato & high temp mozzarella. I'll make a new post with results.