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Jalapeno Cheddar Beer Brats

Prep Time 60 mins
Cook Time 2 hrs
Total Time 3 hrs
Difficulty: Intermediate
Servings: 15
Best Season: Summer
Description

Experience a bold, smoky flavor bomb that redefines the backyard classic with every molten, cheesy bite. These artisanal links deliver a perfectly snappy, golden-brown casing that gives way to a succulent interior infused with craft ale and sweet-heat jalapeño gems. It’s a masterclass in texture and taste that will have your guests reaching for a second link before they’ve even finished the first.

Ingredients
  • 5 lbs Ground Pork Shoulder
  • 1/2 cup PS Seasoning Jalapeño Brat Seasoning (8 Tbsp)
  • 12 oz PS Seasoning High-Temp Diced Cheddar
  • 8 oz Cold Beer (Amber Ale or Pale Ale) (1 cup)
  • 1 cup Candied Jalapeños
  • Ice Cold Water (as needed to get the right stickiness)
Instructions
  1. 1
    Divide the candied jalapeños into two 1/2-cup portions. Hand-dice one portion into 1/8-inch pieces and set aside.
  2. 2
    Grind the cold pork shoulder through a 4.5mm or 6mm plate, feeding the second 1/2-cup portion of candied jalapeños into the grinder along with the meat.
  3. 3
    In a small bowl, whisk the 8 Tbsp of seasoning into the cold beer. Whisk slowly and gently to avoid creating excessive foam; you want the spices fully dissolved into a liquid state so they distribute evenly.
  4. 4
    Pour the beer-spice slurry over the ground meat in a chilled tub. Mix vigorously by hand for 2–3 minutes. The meat should become very tacky and "sticky" to the touch; this is the protein extraction needed for a proper snap.
  5. 5
    Add the 12 oz of high-temp cheese and the 1/2 cup of hand-diced jalapeños to the tacky meat. Fold by hand until the cheese and pepper gems are evenly distributed throughout the batch.
  6. 6
    Stuff the mixture into 32–35mm natural hog casings. Twist into 5–6 inch links.
Note

Safe Internal Temperature: This product is smoked for flavor and color but is not fully cooked.

Final Preparation: These brats must be grilled, pan-seared, or baked until they reach a minimum internal temperature of 160°F before eating.

Artisan Tip: For the best results, allow the links to rest in the refrigerator for at least 4–12 hours after the ice bath to let the flavors fully marry before the final grill.

Read it online: https://brinnerbites.com/recipe/jalapeno-cheddar-beer-brats/