Jalapeno Popper Brat

Directions

1. Chop the bacon and place it in a stock pot.
2. Cook the bacon over medium/low heat until it is well rendered and crispy.
3. Strain the bacon. Save the fat for other recipes. Cool the bacon completely.
4. Set grinder parts in the cooler overnight or in the freezer for 45 minutes before grinding.
5. Break down the pork and remove any cartilage necessary. Cut it into pieces that will easily fit through the grinder.
6. Set the meat in the freezer for 45 minutes before grinding.
7. Place the cream cheese in the freezer.
8. Rinse and soak the hog casings according to the directions on the package.
9. Grind the meat 2 times. Once through a 3/8” plate and then once through a 3/16” or 1/8” plate.
10. Gently mix the seasoning and water into the meatblock.
11. Once the meat becomes tacky, the protein extraction has started and you are ready to add in the inclusions.
12. Take the frozen cream cheese and chop it into ¼” pieces.
13. Add the cream cheese and cooked bacon into the meatblock. Mix gently until well incorporated.
14. Set up the sausage stuffer with a ¾” horn and load in the meatblock.
15. Thread on the casings and stuff the sausages.
16. Link the sausages every 6 to 7 inches and use a sausage pricker to eliminate air pockets.
17. Let the sausages rest overnight before grilling up and serving with your favorite toppings.
18. Enjoy!