Smoked Mushroom & Swiss Brat

$5.99

Savor our handmade Smoked Mushroom and Swiss Brat at Mid-State Meat Market. Bursting with mushrooms and Swiss cheese, this bratwurst is crafted by Mid-State Technical College's Meat Cutting and Butchery students. Experience dedication and expertise in each bite. Elevate your meal with this gourmet brat, where tradition meets innovation in every savory link.

Package: 4 links, approximately 1 pound package

Price: Per package

Quantity

Only 6 left in stock

Pork, water, salt, dehydrated vegetables (mushrooms, onions, garlic), spices, hydrolyzed soy protein, dextrose, natural spice extracts, citric acid, high-temp swiss cheese, Cure #1 Nitrite
INTERNAL TEMPERATURE GUIDELINES

Pork, beef, and lamb: Cook to a minimum internal temperature of 160°F.

Poultry (chicken, turkey): Cook to a minimum internal temperature of 165°F.

Use a meat thermometer: Insert the probe into the thickest part of the sausage. Color is not a reliable indicator of doneness.

COOKING INSTRUCTIONS

Grill: Preheat grill to medium heat. Grill sausages over indirect heat, turning occasionally until browned and fully cooked. Cook to a minimum internal temperature of 160°F.

Stovetop (Pan-Fry): Heat a non-stick skillet over medium heat. Cook sausages, turning occasionally until browned and heated through. Cook to a minimum internal temperature of 160°F.

Stovetop (Simmer): Place sausage in a pot of water and simmer gently until the internal temperature reaches 160°F. Avoid boiling, as this can make the casing tough.

Bake: Preheat oven to 375°F. Place sausages on a baking sheet and bake until fully cooked. Cook to a minimum internal temperature of 160°F.

STORAGE INSTRUCTIONS

To store fresh sausage, keep it refrigerated at or below 40°F, where it will last for 3-5 days, or longer if vacuum-sealed.

For long-term storage, freeze the sausage.

Once thawed, use the sausage within 3-5 days.

MID-STATE MEAT MARKET

Smoked Mushroom & Swiss Brat

Ingredients

Allergens

Temperature, Cooking, and Storage

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