Newbie with a couple questions before first batch.

[Blkandrust]

I am planning my first batch of sausage this weekend. I will be making Brats using a seasoning kit from Eldons.I plan on grilling this batch of Brats. Should I poach and bloom these? I am a little confused regarding these two procedures?
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Custom 250 gallon offset.
WSM 22.5"
Smokey Mtn Gasser
Weber Kettle 22.5"

[Jarhead]

For "Fresh" Brats, grind and season.
Let em sit in the fridge overnight for the flavors to meld.
Stuff em and cook em.
Just follow safe handling precautions.
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Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

[Gray Goat]

I like to cook fresh sausage in a small amount of liquid on a low heat until they are cooked. Then I finish on the grill to get them browned up a bit. This seems to control over cooking the sausage and having them burst open and loosing all of the moisture inside. Let's see some pix
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"Everything in moderation, including moderation"

Home made offset
Weber gasser
Weber kettle
UDS
Large BGE
Masterbuilt 30"

[Blkandrust]

Thanks for the replies,pics to follow.One more quick question. Should I grind the meat twice? Perhaps once through both coarse and fine plates?
_________________
Custom 250 gallon offset.
WSM 22.5"
Smokey Mtn Gasser
Weber Kettle 22.5"

[Gray Goat]