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Kids love the breakfast sausage

post #1 of 12
Thread Starter 
Man off the forum for a week while coaching downhill skiing for the Michigan Special Olympics. Nice full breakfast griddle. In honor of St. Patricks day i have some Reuben brats on the radar soon.

post #2 of 12
Awesome breakfast. Isn't St. Pat's day next month?
post #3 of 12
Thread Starter 
Thanks glad they like it. Yeah but I will have to do at least one "practice" run & give some samples out for feedback, you know.
post #4 of 12
That's a good approach.
post #5 of 12
Now that's a nice looking griddle of food!
post #6 of 12
Thread Starter 
Thanks CB. Any chance you have ever put sauerkraut in a sausage? Curious if the casings will hold up with the acidity? I will Watergate the completed sausage just not sure about the kraut.
post #7 of 12

Here is a link with info... http://www.smokingmeatforums.com/t/88262/reuben-sausage-help  Additionally, Adam Gertler of Food Networks has a recipe for a Reuben Dog from scratch that sounds good. I can't see why adding some sauerkraut and swiss would be a problem. The sauerkraut would not likely add enough acid to be an issue. Heck, Buttermilk Powder is common and Way More acidic and tangy when added to sausage without effecting the casing...JJ

post #8 of 12
Thread Starter 
Thanks JJ I am going to get some sun down in Florida for a little bit but will be on these when I get home.
post #9 of 12

Looks great nice job 

 

DS

post #10 of 12

MS, great looking breakfast and TY for your support of  the Special Olympics sir !

post #11 of 12

Good looking griddle of food!!

 

Al

post #12 of 12
Thread Starter 
Thanks guys & CM something I have been coaching for 15 years now downhill skiing in the winter & track in the summer it's a pretty fun experience that's for sure.
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