So by now you've probably had Birria Tacos, but what about Birria Brats? We combined our two favorite things to get smoky, chili-laden bratwurst filled with ground chuck and shredded beef birria. We swapped out a corn tortilla for a bun--Birria like you have never had before!
Birria Taco Sausages
Taking it outside the shell and stuffin’ it! Our birria made its way into our sausage casing. We swapped out a corn tortilla for a bun. Load up that brat dunk it and get it in your mouth. Birria like you have never had before!
9 Lb Chuck Roast
1/4 C El Jefe Adobo Honey Taco Seasoning & Rub
5 Ancho Chiles
3 Guajillo Chiles
2 Chiles de Arbol
1 Onion- Rough Chop
6 Cloves Garlic
2 C Water
3/4 C El Jefe Adobo BBQ Sauce
2 C Beef Stock
3/4 C El Jefe Adobo Honey Taco Seasoning & Rub
2 T Kosher Salt
Home Pack Hog Casing
Place the dried chiles in a sauce pot with chopped onions and garlic. Top with water and bring to a boil.
Once a boil is reached, cover and allow to steep for 15-20 minutes.
Generously season 3 LBs of chuck roast with El Jefe Taco Seasoning and sear off.
Place in the pressure cooker.
Once the chilis have softened, place them in a blender with the onions and garlic. Cover with the steeping water and blend until smooth.
Strain the puree directly into the pressure cooker.
Add ¾ Cup El Jefe Taco sauce and add beef stock until the meat is just covered.
Pressure cook for 1 hour and allow to naturally release pressure.
Remove the meat from the liquid and shred. Return the meat to the liquid. This is now the consome for the dish.
Rinse and soak the hog casings per directions on the package.
Remove 1 ½ cups of the liquid from the consome and cool completely down to below 40 degrees. Weigh out 1 LB of the shredded meat and cool that as well, down to below 40 degrees. Reserve the remaining consome for dipping later.
Grind the remaining 6 LB of chuck roast starting with a 3/8 grinding plate. Then grind for a second time through a 3/16 grinding plate.
Mix together the ground beef, shredded beef, ¾ Cup El jefe Taco seasoning, salt and cold consome liquid.
Place the meat in a sausage stuffer, set up with a horn appropriate for a 32-35mm casing.
Load the horn with the casing and fill the sausages.
Link off as desired.
Save for later or grill right away.
Cook on a medium high heat grill, indirect heat. Once the sausages reach an internal temperature of 160 degrees, move them over direct heat to sear/char.
Serve on a brat bun topped with diced onion and cilantro.
Serve with a side of hot consome for dipping.