I still remember the first time I indirect smoked them. Totally changed the entire flavor profile. Wonderful!
mushroom & swiss brats
looking for a good mushroom & swiss brat recipe, what seasoning,and amount of cheese per #
ruppy41 I haven’t seen a recipe for that around here but it sounds really tasty. I would start with a base seasoning for fresh sausages or brats that appeals to you.
When it comes to cheese I highly recommend the Walton’s high temp Swiss…regular cheese simply won’t do. The temps required to cook the sausage safely will cause store bought cheese to render out. Walton’s recommend 1 lb. cheese per 10 lbs. of meat.
When it comes to the mushrooms and onions I would start with one onion and one standard size package of mushrooms per 5 lbs of meat. You can always adjust prior to stuffing. When I use fresh ingredients such as these I will slice them and sauté them in butter prior to adding them. Onions can be harsh raw and mushrooms need to lose some moisture. Alternatively you could also use powdered mushroom to boost flavor. After the veggies are cooked and cooked I will add them as I do the second grind on the meat. This is also the best time to add fresh herbs.
Before stuffing you should fry up a sample patty and adjust the seasonings to suit your taste. I will generally hold the meat overnight for the flavors to meld and give myself another opportunity to adjust the seasoning.
Check out my threads on pizza and salsa brats for ideas…it can be easily adjusted to just about any recipe you can dream up.
thanks for the advise, I will give it a try
how much cheese per # ?
ruppy41 Walton’s recommend 1 lb cheese per 10 lbs of meat
ruppy41 For a bratwurst seasonings to start with I would simply use the Swiss Style Bratwurst Seasoning and then add the desired amount of mushrooms or mushroom powder like Joe Hell said (beautiful pictures by the way!). You could certainly do worse than taking his advice on sauteeing them prior to adding them in with the meat. To keep it swiss I would also recommend adding swiss hi temp cheese and as Joe Said 1lb to 10 lb is a good starting point, you can increase or decrease from there.