The Bearded Butchers’ Jalapeño Cheddar Bratwurst
Learn how to make The Bearded Butchers’ Jalapeño Cheddar Bratwurst with this flavorful grill-ready recipe.
The Bearded Butchers’ Jalapeño Cheddar Bratwurst
Montana Knife Company
50
2 hours
1 hours
375
American
Dinner
This recipe comes to us from Scott and Seth Perkins, aka the Bearded Butchers, butchers, entrepreneurs, and friends of Montana Knife Company.
Grilling season is just around the corner, and when it comes, nothing beats the flavors of a homemade cheddar bratwurst.
Today, we’re excited to share our family’s recipe for Jalapeño Cheddar Bratwurst. This spicy twist on the classic will be a hit at your next neighborhood barbecue. Fire up the grill, and let’s get cooking.
Ingredients
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- Meat grinder with #22 (4.5 mm) plate
- Sausage stuffer with a stuffing horn (if making links)
- Large mixing bowl
- Cutting board
- High-quality chef’s knife
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- 25 lbs of meat trimmings (pork butt is the classic choice, but you can choose any meat you like — beef, bear, venison, etc.)
- 1 Jalapeño Cheddar Bratwurst DIY Bundle, which includes:
- 1 pack Bearded Butcher Bratwurst Seasoning (9 oz)
- 1 pack of Bratwurst Collagen Casing (32 mm, 2 strands)
- 1 pack of Jalapeño Flakes and Powder (4 oz)
- 1 pack of High-Temp Diced Cheddar Cheese (2.5 lbs)
Directions
Mix the meat trimmings with the bratwurst seasoning in a large bowl until well combined. If you’re using lean meat like venison, add about 10% pork fat (1 lb fat per 10 lbs meat) for optimal texture and flavor.
Feed the seasoned meat mixture through the grinder using the 4.5 mm plate. This creates the perfect consistency for juicy, tender cheddar bratwurst.
Transfer the ground meat back to the mixing bowl. Mix in the jalapeño flakes, powder, and diced high-temp cheddar cheese. Evenly distribute the ingredients for bursts of spicy, cheesy goodness in every bite.
At this point, you can either stuff the mixture into casings for traditional links, form it into patties, or freeze it for later use.
To make bratwurst links, carefully load the mixture into your sausage stuffer, avoiding air pockets. Slide the casings onto the stuffing horn, tie off one end, and slowly fill with the meat mixture. Tie off the other end when the casing is nearly complete. Twist into 5″ links (four should weigh about 1 lb total).
Grill or pan-fry your Jalapeño Cheddar Bratwurst until they reach an internal temperature of 160°F. Let them rest a few minutes before diving in.
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If stuffing the sausages proves challenging, mix in some ice water to loosen things up.
No stuffer? No problem. This recipe works great for patties and bulk sausage, too.
Serve on a toasted bun with all your favorite fixings. A cold beer on the side never hurts, either.
