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
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Servings
50
Prep Time
2 hours
Cook Time
1 hour
Calories
375
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.
Author:Montana Knife Company
Ingredients
- 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
- 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)
Tools for Jalapeño Cheddar Bratwurst
Ingredients for Jalapeño Cheddar Bratwurst
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.
Tips for Making Jalapeño Cheddar Bratwurst
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.
Recipe Note
What to Serve With Jalapeño Cheddar Bratwurst
Drinks
These three beverages best complement our Jalapeño Cheddar Bratwurst’s bold flavors:
- Crisp Pilsner Beer: A cold, crisp pilsner is my go-to pairing for cheddar bratwurst. There’s something classically satisfying about a grilled brat and a chilled brew.
- Off-Dry Riesling: Looking for a wine option? An off-dry riesling helps tame the jalapeños’ heat, while its bright acidity cuts through the richness of the pork and cheese.
- Spicy Bloody Mary: For a non-beer option that echoes the bratwurst’s kick of heat, try a spicy bloody mary. Garnish with a celery stick, olives, and a pickle spear for a satisfying brunch-meets-BBQ vibe.
Of course, the best pairing is the one that makes you happy. Whether it’s one of these suggestions, a classic lemonade, or your favorite iced tea, the most important thing is to enjoy your homemade cheddar bratwurst with the people you love.
Side Dishes
Side dishes are the unsung heroes of any great barbecue. These three tasty options will take your Jalapeño Cheddar Bratwurst to the next level:
- Grilled Sweet Corn With Lime Butter: Nothing says summer like grilled corn on the cob. I brush my corn with a zesty lime butter to complement the cheddar bratwurst’s spice.
- Tangy Apple Slaw: Try a tangy apple slaw for a crisp, refreshing side that cuts through the sausage’s richness. Slice some apples (like Granny Smith or Honeycrisp) and mix with shredded red and green cabbage, carrots, and scallions. Toss it all in a dressing of apple cider vinegar, Dijon mustard, honey, and olive oil.
- German-Style Potato Salad: You can’t beat the classic German pairing of potato salad and cheddar bratwurst. Boil some Yukon Gold potatoes until tender, then toss with crispy bacon bits, diced red onion, and chopped fresh parsley. Dress the salad with grainy mustard, apple cider vinegar, olive oil, and sugar.
Our Jalapeño Cheddar Bratwurst takes some time and elbow grease, but the results are more than worth it. There’s just something special about crafting sausages from scratch.
Give this recipe a try and let me know how it goes. Happy grilling.
