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[NePaSmoKer]

5 lbs of fresh swiss brats.

[beefmann]

NICE ! ! !

[Salmonsmoker]

Nepas, what's the difference between Swiss and German brats?

[GusRobin]

Nepas, what's the difference between Swiss and German brats?

One is neutral  -- ;D

[NePaSmoKer]

HAHA

One talks different  :P

I went another way with them and added 2.5 T of paprika. So now they is swiss paprika brats   ;D





I sprinkled the mix on the cubes but forgot to take a pic.


Ground and added 3 T more mix

[slowpoke]

MMMMmmmmmm Look'n Good.

[ghost9mm]

Really nice lookin Rick...

[Tenpoint5]

One would have thunk you might have snuck some Swiss Cheese in them Swiss Brats

[Smoker John]

Those brats look great

[ratherbboating]

Looking at your links, mine always bust on the ends (on fresh uncooked sausage links).  Is it because I am using collagen casing?  Did you twist them while stuffing?  Thanks for the help.

[NePaSmoKer]

Looking at your links, mine always bust on the ends (on fresh uncooked sausage links).  Is it because I am using collagen casing?  Did you twist them while stuffing?  Thanks for the help.

I stuff into one length. Fold so you have 2 lengths, Twist right at the loop then twist every 4-6". Twist one link towards you and the next away....Towards-away-towards-away and so on. I get blow outs at times to when i stuff to tight. If you stuff collagen loose you can twist. When i use collagen i pinch between the links then cut.

[ratherbboating]

Thanks.  Will try before too much longer.  About out of bratwurst.

[ACW3]

I'm with Tenpoint5.  I was expecting to see some Swiss cheese cut into the brat mix.  What is different about the flvor with the Swiss brats?

Art

[SouthernSmoked]

Lookin gooood.