Mushroom Swiss brats

Discussion in 'Sausage' started by murraysmokin, 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


    Adding shrooms


    High temp swiss


    Stuffing


    Money shot will be up tomorrow.
     
    worktogthr likes this.
  2. b-one

    b-one Smoking Guru OTBS Member

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

    crazymoon Master of the Pit SMF Premier Member

    MS, Looking good ![​IMG]
     
  4. That's a nice stuffer... Model?
     
  5. 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.
     
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

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

    [​IMG]
     
  7. Money shot

    Fresh off the grill


    First slice prior to rye bread & mustard


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

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Those look sooo good!!

    So did you add the Schrooms & cheese to a normal brat mix
     
  9. Thanks & yes brat mix then shrooms & high temperature swiss, up to temp in water bath then ice bath, chill over night & grilled today.
     
  10. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Out standing! Love some brats!
     
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Those looks great! Mushrooms and Swiss are a classic combo! Gonna try this! Points!!
     
  12. Thanks guys
    CB here is the smoked kielbasa you helped me with, it won't last very long.


     
  13. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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:
     
  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.
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking brats!

    Disco
     
  16. Why do cook them in water first?
     
  17. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

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

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

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

Share This Page