Ok, I've been hooked on the fatties now.
I had thought about making one this weekend by 'skinning' some brats and stuffing them with kraut n swiss and some onion...
The only thing that stopped me was a lack of kraut in the house.
Anyone try this before, or have any thoughts as to how well (or how poorly) the meat would hold up outside the casing?
I may give it a shot this evening when we get home if I remember to stop for the kraut on the way home...
I had thought about making one this weekend by 'skinning' some brats and stuffing them with kraut n swiss and some onion...
The only thing that stopped me was a lack of kraut in the house.
Anyone try this before, or have any thoughts as to how well (or how poorly) the meat would hold up outside the casing?
I may give it a shot this evening when we get home if I remember to stop for the kraut on the way home...