Bratwurst Making For Beginners - Jalapeno Cheddar Brat - Smoked Sausage

bratwurst

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories, while processed cheese is often cheaper.

Cut the pork shoulder into 1.5 to 2-inch thick steaks.

Cube the pork shoulder into smaller pieces for grinding.

Chill the cubed pork in the fridge until ice cold.

Grind the chilled pork using a 4.5 millimeter die.

Add 10 tablespoons of jalapeno bratwurst seasoning to the ground pork.

Incorporate 2 tablespoons of black pepper and 2 teaspoons of speed cure into the mixture.

Add 3 finely diced jalapenos and 454 grams of high temperature cheddar cheese to the mixture.

Add ice cold water to the mixture to achieve a sticky consistency.

Mix the sausage mixture by hand until well incorporated and tacky.

Load the sausage mixture into a meat stuffer canister, removing air pockets as you go.

Prepare hog casings by rinsing them with water and untangling them.

Stuff the casings with the sausage mixture, ensuring they are plump and avoiding blowouts.

Tie off the ends of the stuffed casings securely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens