A perfect flavor combo for a summer time Midwest favorite! Fire up your grill for these fresh homemade brats, fully loaded with jalapeno, beer and cheddar cheese.
Jalapeno Cheddar Beer Brat
A perfect flavor combo for a summer time Midwest favorite! Fire up your grill for these fresh homemade brats, fully loaded with jalapeno beer and cheddar! Open up those bun and load on the brats. There are some hungry mouths to feed!
Cut the pork but into pieces small enough to fit through the grinder. Place the meat on a tray and into the freezer for ½ hour before starting the grind.
Set a meat lug in front of the grinder. Using a (10mm) 3/8” plate, pass the meat through the grinder one time. This will be the coarse grind.
Place the meat back in the fridge while you change the plate on the grinder to a (4.5mm) 3/16” plate.
Pass the meat through the grinder and back into the meat lug.
By hand, mix in the brat seasoning, beer and water. Mix until well combined, but do not over mix.
Attach the 7/8” sausage horn on a sausage stuffer and fill with the meat mixture.
Using a generous amount of water for lubrication, thread on the hog casing to the stuffing horn.
Stuff the sausage.
Make links every 5-6 inches. The brats should weigh 4-6oz each.
Vacuum pack the brats as needed and hold in the freezer for up to 6 months.
For cooking, grill the brats over indirect heat, turning often. They are done when the internal temperature reaches 160 degrees.
Serve on brat buns with caramelized onions.