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Man off the forum for a week while coaching downhill skiing for the Michigan Special Olympics. Nice full breakfast griddle. In honor of St. Patricks day i have some Reuben brats on the radar soon.
Thanks CB. Any chance you have ever put sauerkraut in a sausage? Curious if the casings will hold up with the acidity? I will Watergate the completed sausage just not sure about the kraut.
Here is a link with info... http://www.smokingmeatforums.com/t/88262/reuben-sausage-help Additionally, Adam Gertler of Food Networks has a recipe for a Reuben Dog from scratch that sounds good. I can't see why adding some sauerkraut and swiss would be a problem. The sauerkraut would not likely add enough acid to be an issue. Heck, Buttermilk Powder is common and Way More acidic and tangy when added to sausage without effecting the casing...JJ
Thanks guys & CM something I have been coaching for 15 years now downhill skiing in the winter & track in the summer it's a pretty fun experience that's for sure.