or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Little time off but back at it this weekend.
New Posts  All Forums:Forum Nav:

Little time off but back at it this weekend.

post #1 of 12
Thread Starter 
Was asked to make sausage.gif sausage for a work BBQ 5 lbs of each coming up tomorrow cheddar brats, jalapeño cheddar brats, mushroom Swiss brats, plain brats, & chicken with sundried tomato, basil, garlic, & mozzarella. Pics to follow sausage.gif
post #2 of 12

Sounds good,,, You have some nice flavors there,,, all Fresh?? or smoked?? 

 

DS
 

post #3 of 12
Thread Starter 
Fresh but will poach them in water with the electric roasting pan.
post #4 of 12
Thread Starter 
Not a bad days work ended up with 5 lbs plain brats, 5 lbs cheddar, 5 lbs jalapeño cheddar, 5 lbs jalapeño hot, 5 lbs chicken sundried tomato mozzarella, 3 lb country bfast sausage & 6.5 lbs apple maple chicken breakfast sausage.



post #5 of 12

MS, Nice job on the sausage !

post #6 of 12

Nice Job, what an assortment   points1.png

 

 

Gary

post #7 of 12
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post

MS, Nice job on the sausage !

Thank you CM
post #8 of 12
Thread Starter 
Quote:
Originally Posted by gary s View Post

Nice Job, what an assortment   points1.png


Gary

Thanks Gary, the mushroom Swiss is my favorite that Apple maple chicken breakfast is a new flavor for me lookinget forward to cooking some up.
post #9 of 12
Thread Starter 
Had great reviews on my sausage at a work BBQ this is what was served 5 lbs of jalapeño cheddar brats, 5 lbs mushroom Swiss brats, 4 lbs cheddar brats, 4 lbs plain brats, & 3 lbs of hot brats along with 3 onions & 5 peppers sautéedo & a couple of pounds of the apple maple bfast patties for some samples.
post #10 of 12
Now that's a long day! Looks great! What kind of cheddar did you use?
post #11 of 12
Thread Starter 
Quote:
Originally Posted by Mickey Jay View Post

Now that's a long day! Looks great! What kind of cheddar did you use?

I like to use the high temp cheese so I don't lose it all when cooking. Nothing worse than getting a cheddar brat with no cheddar.
post #12 of 12
Those look stuffed to perfection,I'll take cheddar and cheddar jalapeño as well!biggrin.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Little time off but back at it this weekend.