There is a place by me that makes a mushroom swiss brat that I want to make. They come fully cooked and just need to be heated through and I am guessing they use high temp cheese, which I can get my hands on with out a problem. My question is should I precook the meat prior to stuffing and use collagen casings? stuff them with raw meat, use natural casings and steam??? Anyone have experience in this area they would like to pass on? Thanks in advance.