IIRC, Porkster IS a cheesehead; yes? I cook 'em indirect on my Weber Old Kettle (WOK!) usually w/a chunk of apple. Maybe 30-40 minutes, then a few minutes over the coals to crisp and brown the skins. Once you pull 'em off, they shrivel a bit. Just gripping texture to hold the kraut in place! DW grabbed a jar of Vlasic kraut last time, and it was excellent! I buy Frank's Kraut in a bag, cuz it'll help keep Milwaukee open another week...
In a different thread, Force had this to say..."when temp reached 165 inside sausage.. pull and soak in ice water for about 30 seconds.. so skin doesn't shrink.."Fascinating concept.Ice water makes sausage shrivel, if I recall...
I never heard of this one. I suppose it's ok if you like cold brats
I think he was talking about smoking brats for eating later but not sure.
and I was making a joke about "other" sausages...
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