Philly cheese steak brats

[shinny]

They look absolutely delicious, Great Job!!!!

 

[andy riley]

I'm a little late to this party, but brats look great and sound great too!

I missed the company name that made the seasoning pack. Could you mention it again please? I'd like to try these.

 

[chef willie]

I'm late as well.....sweet looking links....might have to try a pre-packaged myself...seems to be some good ones out now.....Willie

 

[chef willie]

 
I'm a little late to this party, but brats look great and sound great too!

I missed the company name that made the seasoning pack. Could you mention it again please? I'd like to try these.

check out the first pic on page 1...seems to be from Owens bar-b-que outta ND

 

[pc farmer]

 
I'm late as well.....sweet looking links....might have to try a pre-packaged myself...seems to be some good ones out now.....Willie

 
check out the first pic on page 1...seems to be from Owens bar-b-que outta ND

Yes, Owens BBQ.

Thanks Chef

 

[andy riley]

Thanks, I couldn't quite read it.

 

[shinny]

I re-read this thread because it inspired me to try making my own sausage now. I have two questions, for now....what is blooming and how is it done?

Thanks

 

[pc farmer]

Blooming is just letting the cooked sausage rest.

 

[shinny]

Cool. Thanks

 

[boykjo]

Blooming allows flavors to blend, settle and become more robust. Almost like aging a piece of beef.... The overall flavor profile is liable to change and become darker in color.....

 

[sajata]

maybe i missed it but are those pork or beef?

 

[pc farmer]

50/50 pork an beef

 

[voodoochile]

b looming also allows the brown colors of the smoke on the casings to darken 

 

[ricky1779]

They Look delicious!

 

[pc farmer]

They Look delicious!

Thanks man

 

[beef77]

Nicely done farmer!

 

[dave17a]

They look awesome. What size casing? 32 and up? Going to do andoulli myself. Got Foamheart's recipe. First time in a long time trying to stuff meat. didn't do well last go.

 for you.

 for me

 

[pc farmer]

 
They look awesome. What size casing? 32 and up? Going to do andoulli myself. Got Foamheart's recipe. First time in a long time trying to stuff meat. didn't do well last go.

 for you.

 for me

32 to 36 I think.

I am doing more tomorrow.   

Andoulli, I got to try that.

 

[timberjet]

Kevin's recipe is awesome. I have done it a few times. The NOLA recipe is pretty darn good too but needs a little extra heat.

 

[inkjunkie]

Did you ship mine out yet?