Ask Travis

[mharris1]

I made some summer sausage last year and the casing split when I was smoking it. I think I might have had my temp a little high, but I think someone said something about moisture. Maybe let them sit a while in the fridge before smoking? I plan on making another batch about Sept.28th and dont want it to bust open again.

[mesquitecountry]

I let mine sit overnight after stuffing them. You dont want to go above about 250 or so on heat.


Ouch,

I talked to Callie's grandma. Struck out. She's checking with a couple of german ladies at church.

[mharris1]

Ok thats what I was thinking. Thanks.

[Ouch]

Ouch,

I talked to Callie's grandma. Struck out. She's checking with a couple of german ladies at church.

Not good enough. Don't make me call Aida!

[mesquitecountry]

Let me know if she sounds as hot as she does on tv!

[W-L-F]

Brandon you & Jason are funny guys

[Jonathan]

You talk to your grandmother-in-law yet?

German burgers, man... German burgers!

Is this the recipe your looking for?


KRAUT - BROTCHEN

2 (16 oz.) lg. cans of sauerkraut, drained
2 lb. hamburger
4 lg. onions, diced
Bread dough (1 batch)

Brown hamburger and onions together and salt and pepper to taste. Drain, leaving a little grease. Add sauerkraut; mix well and cook until tender. Remove from heat; let cool.
Roll bread dough thin, cut into 4 or 5 inch squares. Spoon in filling, then pinch ends together (like a turnover). Let rise for 35 minutes. Bake in 325 degree oven for 20 minutes or longer. Remove from oven and brush with bacon drippings or butter. Good with salad, soup or meatless casserole or just as a sandwich.

[Michael]

I've gotta start spending more time at this place! Great thread, Travis!

Michael

[mesquitecountry]

Thanks for the assist Jonathan!


Thanks as well Michael.

[Ouch]

Is this the recipe your looking for?


KRAUT - BROTCHEN

2 (16 oz.) lg. cans of sauerkraut, drained
2 lb. hamburger
4 lg. onions, diced
Bread dough (1 batch)

Brown hamburger and onions together and salt and pepper to taste. Drain, leaving a little grease. Add sauerkraut; mix well and cook until tender. Remove from heat; let cool.
Roll bread dough thin, cut into 4 or 5 inch squares. Spoon in filling, then pinch ends together (like a turnover). Let rise for 35 minutes. Bake in 325 degree oven for 20 minutes or longer. Remove from oven and brush with bacon drippings or butter. Good with salad, soup or meatless casserole or just as a sandwich.

That could be it! I think she just served the stuff on toasted rye or wheat, though. Thanks a bunch!

[mesquitecountry]

This next week I want everyone to challenge themself to take spuds to another notch.

Try sweet potatoes, or do wedges, or home fries. Load mashed up like a baked potato. Go nuts!

[Ouch]

This next week I want everyone to challenge themself to take spuds to another notch.

Try sweet potatoes, or do wedges, or home fries. Load mashed up like a baked potato. Go nuts!

Loaded mashed taters sre my wife's favorite. Cheddar, sour cream, chives, BUTTER, real bacon pieces. Oh yeah!

[cinchup]

Follow the KISS method. Keep it simple stupid. Use fresh ingredients and take it slow. Remember high on your stove is merely for boiling water. Remember that and you'll go along way. Have fun with it. People put to much stress on cooking. Just relax and cook. Do it with your friends and family and make it a fun time instead of work. No one is the perfect chef. But experience does wonders. Experiment away. Just think if it turns out bad you dont have to eat it again! Learn from your mistakes.

Oh and watch food network.

Thats really good advice. Especially the slow part thats what I do(Low and Slow) cook on Low to mid heat. Now i'm avid cooker, but my friend of many years is an executive chef and i go to his house and it's a whole different story. Everything is on high and comes out perfect. ****es me off!! No need to reply just venting... no pun intended

[mesquitecountry]

Thats really good advice. Especially the slow part thats what I do(Low and Slow) cook on Low to mid heat. Now i'm avid cooker, but my friend of many years is an executive chef and i go to his house and it's a whole different story. Everything is on high and comes out perfect. ****es me off!! No need to reply just venting... no pun intended

I hear ya! Hot and fast with a lot of flare is fun once you figure it out! It just takes practice! Cooking is a simple art and should be fun!

[Westex]

Travis, I found a couple of German Sausage seasoning packets that I had stored in the freezer. I know that they have been in there for 3-4 years. They are in unopened cellophane packets and then in a ziplock bag. What's you thinking on using them now. Would they still be good since they have never been opened and have been in the freezer all that time?