Reuben bratwurst
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bubba_mcnabb That is a lot of sausage, must have a good number of family. How does it hold up/together with the kraut in the mix. Sounds pretty tasty.
YooperDog I didn’t drain the kraut so at first when I stuffed it was literally sliding out of the casings. So I put it all back in a meat lug and dumped a pack of carrot binder and mixed thoroughly, luckily that made a huge difference. Next time I will drain the kraut good.
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bubba_mcnabb That is a lot of sausage, must have a good number of family. How does it hold up/together with the kraut in the mix. Sounds pretty tasty.
YooperDog and only 2 pans were the Reuben bratwurst, think the others was pizza with smoked mozzarella cheese
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A new family favorite, the Reuben bratwurst. Added 2 pounds of homemade high temp smoked Swiss and 4 pounds of sour kraut.
Grilled nice and slow then thrown on some rye bread with thousands island dressing is awesome.
bubba_mcnabb That’s quite the processing center.
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bubba_mcnabb That’s quite the processing center.
johnsbrewhouse thanks, it’s my basement/ man cave. I’m Slowly getting it set up how I want. Lots of looking for used equipment.
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johnsbrewhouse thanks, it’s my basement/ man cave. I’m Slowly getting it set up how I want. Lots of looking for used equipment.
bubba_mcnabb My wife only allows me one man cave and that’s my 40x52 shop and it’s full, so I have to process in the kitchen, keep my spices and seasonings in my home office and the whatever they call it room next to the living room where I store my chamber sealer, grinder, stuffer and 10" slicer on the 4’ S/S table. The wife doesn’t care for it, but she has the entire basement for her quilting
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johnsbrewhouse thanks, it’s my basement/ man cave. I’m Slowly getting it set up how I want. Lots of looking for used equipment.
bubba_mcnabb Definitely nice man cave.
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A new family favorite, the Reuben bratwurst. Added 2 pounds of homemade high temp smoked Swiss and 4 pounds of sour kraut.
Grilled nice and slow then thrown on some rye bread with thousands island dressing is awesome.
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bubba_mcnabb that is a lot of sausage and a really nice set up
gus4416 thanks
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A new family favorite, the Reuben bratwurst. Added 2 pounds of homemade high temp smoked Swiss and 4 pounds of sour kraut.
Grilled nice and slow then thrown on some rye bread with thousands island dressing is awesome.
bubba_mcnabb
That is a great looking processing area. I like the way you have it set up with lots of working space. My work area does triple duty as a electronics shop, brewing area and meat processing area and all that multi-tasking shows as a lack of counter space.That was also good recovery you made on the overly juicy reuben-wurst. Fast thinking on the fly.
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Real nice, I’d give those a try for sure.
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A new family favorite, the Reuben bratwurst. Added 2 pounds of homemade high temp smoked Swiss and 4 pounds of sour kraut.
Grilled nice and slow then thrown on some rye bread with thousands island dressing is awesome.
bubba_mcnabb I didn’t see anywhere want your meat block was. I’m assuming, based on the other amounts that it as 25#. Was it straight pork butts?
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johnsbrewhouse thanks, it’s my basement/ man cave. I’m Slowly getting it set up how I want. Lots of looking for used equipment.
bubba_mcnabb Do you think I could convince my wife (and the inspectors) so I could build a basement in South Louisiana LOL!!
Being at sea level it is impossible for us to have basements but man do I envy your processing center
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A new family favorite, the Reuben bratwurst. Added 2 pounds of homemade high temp smoked Swiss and 4 pounds of sour kraut.
Grilled nice and slow then thrown on some rye bread with thousands island dressing is awesome.
bubba_mcnabb Great looking sausage.
I am wondering how much draining the kraut would affect flavor -
Guessing all the acidity from the kraut juice would also kill the bind due to the lowered pH
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A new family favorite, the Reuben bratwurst. Added 2 pounds of homemade high temp smoked Swiss and 4 pounds of sour kraut.
Grilled nice and slow then thrown on some rye bread with thousands island dressing is awesome.
bubba_mcnabb Great work! I have a bag of this seasoning and plan to do it soon. Definitely plan to use swiss hi-temp but have been trying to decide if I use kraut on inside or just serve with it. If go inside will def give it a run through the salad spinner based on your experience. Thanks!
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A new family favorite, the Reuben bratwurst. Added 2 pounds of homemade high temp smoked Swiss and 4 pounds of sour kraut.
Grilled nice and slow then thrown on some rye bread with thousands island dressing is awesome.
bubba_mcnabb Looks awesome. The Silver Floss is one of my go to krauts, the other is Frank’s. Did you add any caraway seed or is that in the seasoning?
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A new family favorite, the Reuben bratwurst. Added 2 pounds of homemade high temp smoked Swiss and 4 pounds of sour kraut.
Grilled nice and slow then thrown on some rye bread with thousands island dressing is awesome.
bubba_mcnabb nice work on the sausage. Great looking processing room
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A new family favorite, the Reuben bratwurst. Added 2 pounds of homemade high temp smoked Swiss and 4 pounds of sour kraut.
Grilled nice and slow then thrown on some rye bread with thousands island dressing is awesome.
bubba_mcnabb good looking sausage.
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bubba_mcnabb My wife only allows me one man cave and that’s my 40x52 shop and it’s full, so I have to process in the kitchen, keep my spices and seasonings in my home office and the whatever they call it room next to the living room where I store my chamber sealer, grinder, stuffer and 10" slicer on the 4’ S/S table. The wife doesn’t care for it, but she has the entire basement for her quilting
johnsbrewhouse You gotta give Mama what Mama wants to get what you need & stay happy!
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A new family favorite, the Reuben bratwurst. Added 2 pounds of homemade high temp smoked Swiss and 4 pounds of sour kraut.
Grilled nice and slow then thrown on some rye bread with thousands island dressing is awesome.
bubba_mcnabb Nice looking processing shop, real nice. You should try making your own kraut though, it is real easy & you will never want to go back to store bought kraut again.
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