Bratwurst w/ Chanterelles

[billythekidrock]

Today’s family project was making 25lbs of sausage.

We used:
Bratwurst seasoning
12 lbs of homemade elk burger
13 lbs bacon
1 lb Mozzarella cheese (hi-temp)
1 lb Cheddar
1 pint of canned Chanterelle mushrooms

We did some straight bratwurst, added hi-temp mozzarella and cheddar cheese and to 8lbs we added a pint of canned Chanterelle mushrooms we picked last fall.

Mixing in the cheese.



Adding the Chanterelles



Cooking in the smoker.

[RadSav]

Oh my goodness!!!    

[kenzmad]

Yummy! Ya know, Olympia isnt that far from me! Hint...... Hint....

[jason stevens]

Perfect blend.

[ICEMAN]

Cool idea Willy!

How about some landjaeger next weekend?

[McCRIZZLEY]

Looks delicious! How did you can the chantarelles? I've never had any last longer than the time they go bad, but that sounds like a sweet idea! I bet those snausages are going to be awesome!

[billythekidrock]

Cool idea Willy!

How about some landjaeger next weekend?

Wow..one year to the day.
http://hunting-washington.com/smf/index.php/topic,116185.0.html

I tried lj last year and was not happy with the outcome.

[billythekidrock]

Looks delicious! How did you can the chantarelles? I've never had any last longer than the time they go bad, but that sounds like a sweet idea! I bet those snausages are going to be awesome!

We picked a bunch this year and put a gallon or so up in the freezer but then we did about 15 pints in the pressure canner.

Our Presto canning book has the following recipe.
MUSHROOMS
 Trim stems and discolored parts of mushrooms. Soak mushrooms in cold water for 10 minutes to remove soil. Wash in clean water. Leave small mushrooms whole; cut larger ones in halves or quarters. Cover with water in a saucepan and boil 5 minutes. Pack hot mushrooms in clean, hot Mason jars, leaving 1-inch headspace. For better color, add 1/8 teaspoon of ascorbic acid per pint. Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.

Dial Gauge Canner—Process at 11 pounds pressure - Half-pints and Pints 45 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Half-pints and Pints 45 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.

I only follow the canning instructions.
For prep I clean, cut and dry sauté the mushrooms before canning. I do not add water or fill the jars with liquid.

[Wanttohuntmore]

Yum! 

[Kc_Kracker]

simply delicious i bet 

[Smossy]

Those would probably be good with some hedgehog mushrooms, They have a great nutty flavor.

[singleshot12]

I bet those are beyond tasty better than anything you could buy I'm sure good job

[Whitpirate]

My grandmother used to make something similar but would grind onion, garlic and almonds into it as well as the mushrooms.  They were good eats.

Looks great Billy.

[streak]

  That looks awesome. I'm trying my hand at brats for the first time and was wondering about the smoking process. How long, to what internal temp, and how much smoke.
  I will be using bear meat so after the smoking process so it will still have to be grilled to a safe temp before eating correct. Remember I'm a newbie.  Thank you

[Hawgdawg]

simply delicious i bet 

You causing problems already KC. Where is my sauce!