New Johnsonville Sausage (to us)

SSN686

Morning All:

EggHatter found a new Johnsonville sausage the other day and finally got around to trying it...


Also did some Brats, here they are just after going on the small...Cheese ones in back, Brats in front...


Just about ready to take off the Egg...


Here are the finished brats...


A closeup of the cheese ones...little yellow spots are cheese chunks...


and after slicing (sorry about slightly out of focus pic)...


EggHatter used some of the Wasabi Mayo from the Shrimpburgers on her's and said it went very well together. All in all a nice change from plain Italian Sausages. Definitely one that will be bought again.

Semolina Pilchard

Yes, they are great, terrific flavor. Johnsonville brats and sausages have a skin that we always find tough, even when cooked direct. I was thinking about taking them out of the skin and making a meatloaf out of them. I have been told that cooking them that way would dry it out. Anyone have any thoughts on this?

Crimsongator

Cool, I don't think I've seen that variety before.

Hoss

Once again! ,YOU DA MAN!Love dem sausages!

NoVA Bill

Nice cook, never can get enough sausage.

So the cheeses didn't overpower the sausage? I like all the cheeses listed.

civil eggineer

I have also experienced tough skins on all brats I cook indirect. I switched to cooking direct with a higher heat at the end of the cook to beat the skins into submission. It seems to help a lot with the tough skin issue.