Germany – Brats – Jalapeno Cheddar sausage

Germany – Brats – Jalapeno Cheddar sausage

Full Germany menu

Jalapeno Cheddar sausage tweaks and cautionary tales

  • If you want to freeze any of the sausage for later, make it CONSIDERABLY more spicy.  I froze some of these and the jalapeno and cheddar was not even detectable the second go round.

Nitty-Gritty – Jalapeno cheddar sausage

  • Learning Curve: high – unless you cooked the italian ones, then you’re probably in good shape
  • Pre-work: some
  • Vegetarian: definitely not
  • Healthy: not really
  • Freezes well:  extremely – but use extra seasoning
Germany - Brats - Jalapeno Cheddar sausage
 
Prep time
Cook time
Total time
 
These can be pretty spicy and very awesome. I upped the cheese and jalapenos a bit in the recipe below.
Author:
Recipe type: Meat
Cuisine: German
Serves: 12
Ingredients
  • 5 lbs of pork shoulder, cubed and trimmed of fat
  • 1½ lbs pork fat, cubed
  • 1¼ lb sharp cheddar, half cubed, half grated
  • 13 medium jalapeños, seeded and chopped fine (more if you are freezing for later)
  • Kosher salt
  • Freshly ground black pepper
  • Medium hog casings, soaked in lukewarm water for at least 30 minutes prior to use
Instructions
  1. If you are starting here, following the instructions from the Italian recipe, but with these ingredients.
  2. Put your grinder in the freezer for about an hour before you start.
  3. Starting with very cold meat, cut the pork into long, slender sections. Mix with the pork fat and cheese.
  4. Using the fine die on your meat grinder, grind the pork shoulder, fat, and cheese cubes into a bowl set in ice water. Add in the grated cheese, jalapeños, and salt and pepper to taste. Using a stand mixer, mix on medium speed for 2 to 3 minutes.
  5. Make a small patty from the mixture and cook in a skillet, placing the rest of the meat in refrigerator during this time. Taste the patty and adjust seasonings as needed. When the seasoning is right, stuff the meat into medium hog casings and twist into 6" links (see the main Italian sausage recipe above) for instructions on how to do this). Store sausages in the refrigerator.
  6. Heat on the grill for about 3 minutes on each side or until cooked through. If you have a smoker, these would be great in a smoker.

Leave a reply

Rate this recipe: