Chili-Cheese Bratwurst
This fiery bratwurst combines hot chilis with creamy processed cheese and is then hot-smoked over hickory wood. The smoke slightly tames the heat of the chilis and gives the sausage a deep, savory, American-inspired aroma. An absolute treat for all lovers of heat and BBQ.
Ingredients(for 1 kg)
Instructions
Preparation
45 min.Keep meat and fat very cold and grind through a 4.5 mm plate. Thoroughly work in salt, pepper, chipotle and jalapeños. Finally, gently fold in the Cheddar cubes. The mixture must remain cold throughout.
Filling and Chilling
1 hr.Quickly fill forcemeat into pre-soaked pork casings, twist off at 140 g each. Immediately place in the refrigerator and let rest for at least 1 hour.
Drying
20 min.Let sausages dry on a rack at room temperature for 20 minutes until the casing is dry and slightly matte so the smoke adheres well.
Smoking
2-3 hrs.Preheat smoker to 90 °C, add hickory and apple wood chips in a 2:1 ratio. Smoke sausages at 85-95 °C until core temperature reaches 72-75 °C. Ensure adequate spacing between sausages so smoke can circulate.
Pro Tip
Use high-melt cheese (Cheddar or special BBQ high-temp cheese) that holds its shape up to 90 °C. Regular processed cheese will ooze out of the casing at smoking temperatures.
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