Steroids with cheese that is. I made 25 pounds of brats that is half with high temp Swiss cheese and half without. Dont go on the grill much now so I added cure and was going to smoke them but time and temperature outside convinced me to use the oven. I bought 2 pounds of High temp Swiss cheese for roughly 12 pounds or so of brat mix. So I dumped the whole works in the mix.
I used Curley's Swiss Brats seasoning for fresh sausage. Didn't get around to making it earlier in the year so like I said, I added cure #1 to it. Here is what I used:
One pack of Curley's Swiss Brat [Fresh] seasoning [Enough for 25 pounds]
5 cups of dry powdered milk
3 spoons of diced garlic [I add garlic to just about any sausage]
5 1/2 cups of cold water
5 tsp cure #1 or one ounce
16 pounds of pork butt
9 pounds of 80/20 ground beef
I just ground the pork butt and the ground beef once through the medium plate.
Sprinkled the powdered milk over the meat after grinding.
Mixed the seasoning, garlic, and cure in the water well.
Then dumped the water with the ingredients and cure over the mix. Then mixed everything well.
I divided the 25 pounds of mix roughly in half. One half I left as is and this half got the 2 pounds of Swiss cheese. Mixed the cheese in the brat mix.
I put both luggers of brat mix in the fridge overnight. Here is the mix with the cheese the next day for stuffing.
You can see the cheese in the links.
More links ready to go on my jerky rack and into the oven at 225 deg until the internal around 150 deg.
Links are done and ready for a water bath.
Here is the money shot. Plenty of cheese in every bite!!! Pretty tasty!! Reinhard