Author Topic: Indoor Swiss Brats  (Read 1144 times)

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Offline nepas

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Indoor Swiss Brats
« Reply #-1 on: May 30, 2012, 01:07:09 PM »
Couple weeks ago i made some fresh swiss style brats.




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Offline sparky

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Re: Indoor Swiss Brats
« on: May 30, 2012, 01:13:48 PM »
man those look good rick.  nice job partner.  i think it was you who should teach johnsonville a thing or two. 
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Offline teesquare

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Re: Indoor Swiss Brats
« Reply #1 on: May 30, 2012, 02:08:30 PM »
WOW!!!!

Awesome looking brats Rick! WHat makes 'em swiss? Cheese inside?
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Offline smokeasaurus

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Re: Indoor Swiss Brats
« Reply #2 on: May 30, 2012, 02:26:14 PM »
Ricksville...........has a nice ring to it........... ;D
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Offline nepas

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Re: Indoor Swiss Brats
« Reply #3 on: May 30, 2012, 09:00:17 PM »
WOW!!!!

Awesome looking brats Rick! WHat makes 'em swiss? Cheese inside?

T

Dont know?

The pack was a pre mix from excalibur seasonings. I gotta find the package somewhere in my sausage vault  :o
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Offline TentHunteR

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Re: Indoor Swiss Brats
« Reply #4 on: May 30, 2012, 09:09:40 PM »
NICE!!!

WHat makes 'em swiss?

Yep, I was wondering the same thing. Most of what we get here are Wisconsin style brats (like Johnsonville). I have an authentic German style Brat recipe which has caraway in it and it is delicious, but I don't think I've never had a Swiss Brat.

I am going to have to check this out further.
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Offline nepas

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Offline teesquare

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Re: Indoor Swiss Brats
« Reply #6 on: May 30, 2012, 09:44:45 PM »
O.K.... I guess it is just the season blend. Just curious...
BBQ is neither verb or noun. It is an experience.
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Offline nepas

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Re: Indoor Swiss Brats
« Reply #7 on: May 30, 2012, 09:46:29 PM »
O.K.... I guess it is just the season blend. Just curious...

Maybe they don't like to show the ingredients label  :o
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Offline teesquare

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Re: Indoor Swiss Brats
« Reply #8 on: May 30, 2012, 11:13:45 PM »
Well the Swiss pride themselves on being neutral...maybe they are afraid of offending someone ;D
BBQ is neither verb or noun. It is an experience.
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Offline mikecorn.1

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Indoor Swiss Brats
« Reply #9 on: May 31, 2012, 08:18:44 AM »
Good looking brats.


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Offline ACW3

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Re: Indoor Swiss Brats
« Reply #10 on: May 31, 2012, 07:41:28 PM »
In the "Great Sausage Recipes and Meat Curing" book by Rytek Kutas, he has a Swiss Brat recipe that does in fact have Swiss cheese as part of it.  It is a coarse ground brat instead of emulsified, and even has portabellas as part of the recipe.  It sounds like a good one to try one of these days.

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Offline teesquare

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Re: Indoor Swiss Brats
« Reply #11 on: May 31, 2012, 07:43:28 PM »
Yes it does Art....
BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
Beer, Butter and Bacon make everything better.
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