Easy Mac & Cheese Bratwurst - Smokin' Joe's Pit BBQ

bratwurst

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat content while maintaining flavor.

sharp cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories without sacrificing too much flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water + milk powder

Almond milk reduces calories and is dairy-free.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

Put the casings in warm water and add 1 tbsp of baking soda to make them easier to work with.

Boil the noodles until al dente, about 75% cooked.

Cut the pork shoulder into cubes small enough to fit down the throat of the grinder.

Grind the pork using a grinder with a 4 1/2 mm die.

Add the seasoning packet to the ground meat and mix by hand.

Add 16 oz of water to the meat mixture to make it tacky.

Drain and rinse the noodles in cold water, then lightly mix them into the meat mixture.

Refrigerate the mixture for about 30 minutes.

Load the meat mixture into the sausage stuffer canister.

Flush out the casings with water to remove salt and make them easier to load.

Tie a knot at the end of the casing and start stuffing it with the meat mixture.

Twist the casing to create links of sausage, measuring about 7 inches for each link.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens