Supreme Pizza Brat
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
dwilk1 Those look great man! I love that flavor, I cant tell from that picture, did you add hi-temp cheese?
Also, I see some string hanging between them, did you tie them off before cooking or what?
I made some Saturday. I used about 2 cups of carrot fiber for the binding for 25 pounds of sausage. Carrot fiber is supposed to be better than sure gel. I used the high temperature mozzarella cheese in mine. I also added some sun dried tomatoes and dehydrated mushrooms. I had planned to add some black olives to it but forgot until I had already stuffed the sausage into natural casings.
I added jalapeños to half of the batch. I thought about adding crushed red peppers, which is good on pizza.
I did try the non-jalapeño sausages. They turned out great! I even tried dipping them in marinara sauce. That took the flavor to the next level!
I’ll have to try the stuffed mushrooms. The at sounds tasty!!
Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Vide
Is that vac machine next to the ziploc bags not working? I’m assuming the brats will be gone in the next few weeks. Looks great, I forgot the motzie cheese when I made my batch. Der is me!!
Grimpuppy Team Blue Military Veterans Power User Regular Contributors Kansasreplied to dwilk1 on last edited by
dwilk1 said in Supreme Pizza Brat:
No I didn’t use hi-temp! I will next time! I did throw some fresh jalapeños in! I tied between the links reversed seared them to finish! Forgot finished pics. But next time I think I’ll do hog casing!
Try the “fresh” collagen casings. They will hold the twist better than regular collagen. I love them for brats.
John Belvedere Team Blue
Great looking brats! If you get the chance look for Jonathon’s video where he added a ground up 1lb. stick of pepperoni and hi-temp mozzarella to the Supreme pizza mix. I’ve made them that way a number of times and they are awesome.
I made some yesterday and added the high temp mozzarella. Cooked some on the stove and they came out great! I need to try the ground up pepperoni…
Doing an 11 hour smoke today for some andouille and may throw some in towards the end to get some smoke on them.