These Homemade Jalapeno Cheddar Brats are super-scrumptious! From that snap of the casing, the juiciness of the brat, how all the flavors come together, and the oh so good cheesy bits inside.
Always on the hunt for something different to try, and the fact that I really hate paying high prices for artisan type sausages; we decided to place a meat grinder and sausage stuffer kit on my Christmas list this past year.
Well, as it just so happens, my little wish list came true. Now it was time to figure out what to make with this new gadget.
Walking through Costco we were offered a sample of Jalapeno Cheddar Brats from a very enthusiastic sample “hander outer” guy, who made sure to let us know those were his personal favorite.
Needless to say, a light bulb went off, and we knew this was what we needed to make. The one’s from Costco were really good, but we knew we could kick it up a notch at home. So the planning began!
If we were going to pull this off we needed a plan. Gathering everything needed, get it prepped, and ready to stuff. It’s not a task for the beginner because after all, you have to be careful dealing with raw meat.
Doing this yourself your family will have no preservatives, no nitrates, and you get to season it to your own personal liking. So for someone that likes extra spicy, good luck finding that on the store shelves!
First of all, we needed to find a nice big pork butt or shoulder. If you can get a large enough piece, there are just so many things you can do with it. But the first thing we always do with it is cut most of the meat away from the bone.
We left a nice amount of meat on the bone put it in the slow cooker, and turned that into some nice pulled pork sandwiches with BBQ sauce and cole slaw. Nothing going to waste here.
We also wanted to use some for breakfast sausages, I’ll link to that one as soon as it’s ready to go up. Next up, as promised at Christmas time, made some apple sausage brats for my daughter who gladly bought me a meat grinder and sausage stuffer KitchenAid attachment in hopes to get her favorite sausages.
This is what I meant by a lot of planning ahead needs to happen. If your friends and family know you have this ability now, expect requests because this stuff is that good!
I’d be willing to bet a lot of you might have these little wonder tools collecting dust, still the box. Well, fear not. Nothing here is all that hard to do.
I was a little nervous at first, but there are step by step instructions from KitchenAid that makes it easy. I would say that you do need a helper. Don’t try this alone, you just don’t have enough hands.
Back to this recipe. In my little garden, I like to grow some of our favorite veggies. Sadly, it is a little too early in the season this year to pick our peppers.
Fortunately, we had so many from last year’s harvest, that we just pulled some out of the freezer. And before you can ask, yes, whole fresh peppers stay good in the freezer AND keep their heat.
On a small side-note, if you harvest your peppers a day after a good soaking (it stresses them out) and they’ll be even hotter!
Now, for the best part, your reward! Getting to take that first bite of these homemade, handcrafted artisan Jalapeno Cheddar Brats (you can call them whatever you want if you make em, right?) I call them scrumptious!
The first bite you get that snap of the casing and then the juiciness of the brat. It makes you realize how all the flavors of the seasonings just come together, and it’s got oh so good cheesy bits inside.
It just puts a great big smile on your face. Store bought sausages just can not compare to how good these truely are!Don’t forget to follow along, so you don’t miss out! Did you know you can get a notification on your phone now as soon something is published? People are loving this so much, more than the emails clogging up your inbox. If you happened to not accept the notification box earlier…now is a good time to click the small bell in the corner and get signed up!
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- 5 lbs whole pork butt, removed from the bone and cubed
- 8 tsp minced garlic, about 10 cloves
- 3 tbsp Fresh coarsely ground black pepper
- 1 cup finely minced red onion
- 1 cup chopped parsley
- 3 tbsp paprika
- 4 tsp salt
- 1 1/2-cup jalapeno peppers, diced
- 1 cup cheddar cheese, cubed
- Coarsely grind your pork butt
- Combine your jalapenos and cheese. Coarsely grind (you can do this on top of the meat, or into a separate bowl)
- Mix together meat, jalapenos, cheese, and seasonings.
- Stuff into casings following instructions for your sausage stuffer.
If you do not have a sausage stuffer, you can form these into patties after everything is combined.
You can cook these up using any method you like, we are partial to grilling them.
Be sure to cook sausage all the way through before serving.
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