Cheddar Brats #2

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Original poster
Dec 23, 2009
Arlington, TX
Been lurking around here a long time, thanks for all the tips and tricks.

Made some brats from my Rytek Kutas book. I didn't use veal, I just used a 10 lb butt. They always turn out great that way, IMO..

And used dry milk for the binder. Only other thing I did is shred a pound of of cheddar and mixed in. Cheddar makes everything Better!!! :)

When they're almost done, I throw them in a sauerkraut foil pouch and let 'em steam for a bit..

oh my goodness...oh my goodness.

Oh, the kids insisted on some grilled hot wings too, little Franks and butter on those...

Well, thanks for looking. 

Thanks for the Pic upload help Al. :)

MMMMMMMMMMMMMM   Looking very tasty!!!

Hey akawsmjim, Always good to see another sausage head here. By the looks of your stuffer you must be a lefty............ That grub looks mighty tastey........
Jim, those brats look fantastic!  And yes, Cheddar does make every thing better, would like to have one of those one a steamed hot dog bun with some Dijon mustard, some onion, and some good home made chili.  They look like they would make a first class Southern Hot Dog or just a good sausage with kraut!  They also look good just as they are, especially with the Cheddar inside! Keep up the good work and keep smokin!

Your SMF Friend,

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Excellent looking brats.  I've been wanting to try that recipe and since looking at yours, the time is getting closer.
Thanks all.

Tellin you, that cheddar/brat juice steaming into the kraut is so good. Got 10 bags 4 each in the freezer ready to go!!!
I've mixed them with jalapenos before, but never tried bacon..

That sounds pretty darn good actually, will try that with next batch!
I know I am late to the game, but how do you mange to cut the brats into individual links? That is always the part I have the hardest time with. I usually just leave 4 or 5 connected together and cook them up at once. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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