MUSHROOM SWISS SAUSAGE @ WATSON'S BARBECUE

Hey, welcome back. Watson's Barbecue doing something a little bit different. We're making some mushroom Swiss sausage. And actually, they're quite fabulous. They really are. Anyways, we're going to go ahead and stuff them. I got John turning the handle and Rachel's filming. And I guess we're ready to go. We already got the meat and everything all mixed up, by the way. And we ground it, mixed everything together. My own special recipe on the mix. I must say it is delicious. All right. So here we go. See if we can do so without blowing them out. Put a little bit of water on the counter here, so everything kind of smooths on out. Then we're stuffing these casings. These are a 32 millimeter casing, just a normal brock casing. And the more pressure you put on your tube here, where my hand is, the more stuffing you get inside the casing. The problem is, if you hold it too tight, then it's going to burst. So we'll just sit here and do this for a few minutes. We did a total of 15 pounds today. And so far, I'm liking how they turned out. They're really, really delicious. Put them on a brat bun. And John and I were experimenting earlier. It was his idea. Take a brat bun and we actually cook these things up in a fry pan and a patty. And put them on a brat bun with some A1 sauce. You know, man, they were good. So right now I got a batch on the smoker. So we're going to have for dinner tonight. And then, yeah, maybe I'll pull those off and do a final video on this. And we'll talk to you guys later. All right. Thanks for watching. Here you go, folks. Here's the final product. I went ahead and we packaged everything else back up and it's already in the freezer. We'll zoom in here, Rachel, and see how we did. OK, slice them open. Oh, look at that. Mushroom Swiss all the way through. We just took them out of the smoker. I ran them for about an hour and a half or so at about 250. And those look really good. Juicy. Really, really good. I guess it's time for a bite to see what's happening. I'd say I'm speechless, but my mouth is too big for that. These are really, really good. I don't know what else to say. I got some buns. I'm going to go ahead and package them up. All right. Thanks for watching. We'll see you next time.