House Smoked Cheddar and Jalapeño Bratwurst Patties

  0.0 – 0 reviews  • Cheddar
You can’t operate a bona fide sausage concept unless you serve a proper Bratwurst—and we certainly do—but we’ve also added another version, with cubed Cheddar cheese, house pickled jalapeños and a touch of smoke and fire. The result is a crispy casing that yields to smoky, spicy, cheesy tenderness. Then we hit it with some caramelized onions, jalapeño relish and spicy brown mustard. This version has no casings, since it is adapted for the home cook.
Level: Intermediate
Total: 1 hr 20 min
Active: 50 min
Yield: 10 servings
Level: Intermediate
Total: 1 hr 20 min
Active: 50 min
Yield: 10 servings

Ingredients

  1. 1/2 cup diced onions
  2. 1/4 cup diced JJ’s Pickled Jalapeños, recipe follows
  3. Olive oil, for cooking
  4. 1 1/2 pounds ground pork
  5. 1 pound ground veal
  6. 2 teaspoons ground white pepper
  7. 2 teaspoons kosher salt
  8. 1 teaspoon ground ginger
  9. 1 teaspoon ground nutmeg
  10. 1/2 teaspoon ground mustard
  11. 1/2 cup lager beer, chilled
  12. 1 egg, beaten
  13. 1 pound sharp yellow Cheddar, cubed
  14. Hamburger buns and spicy mustard, for serving
  15. 1 cup sweet relish
  16. 1/2 cup diced JJ’s Pickled Jalapeños, recipe follows
  17. 1/2 cup diced dill pickles
  18. 2 teaspoons diced onions
  19. Caramelized Onions:
  20. 2 onions, sliced thin
  21. 2 tablespoons olive oil
  22. 3 cups sliced fresh jalapeños (from about 8)
  23. 1 cup sugar
  24. 1 cup cider vinegar, or more as needed
  25. 2 tablespoons kosher salt
  26. 3 cloves garlic, smashed with the side of a knife
  27. 1 bay leaf

Instructions

  1. For the patties: Sautee the onions and jalapeños in olive oil in a saute pan until softened, about 8 minutes. Set aside.
  2. Mix the pork, veal, onions and jalapeños, white pepper, salt, ginger, nutmeg and mustard in a stand mixer on level 1.
  3. Add the beer and egg and mix at level 2 until well incorporated and an emulsion begins to form, about 2 minutes. Add the cheese and mix at level 1 until well incorporated.
  4. Form patties as you would a hamburger (about 4 ounces each) and grill or fry until the internal temperature of the sausage is 155 degrees F.
  5. Place on hamburger buns and top with caramelized onions, jalapeño relish and spicy mustard.
  6. For the jalapeño relish: Combine the relish, Pickled Jalapeños, pickles and onions in a large bowl and mix well.
  7. For the caramelized onions: In a hot skillet, sauté the onions in the oil on low to medium heat until the onions are softened and golden brown, about 15 minutes.
  8. Pack the sliced jalapeños into a plastic container.
  9. Combine the sugar, vinegar, salt, garlic, bay leaf and 3/4 cup water in a saucepan and bring to a boil, stirring until the sugar and salt are completely dissolved. Pour the hot brine over the jalapeños. Shake the container to evenly disperse the peppers and eliminate air bubbles. If the brine doesn’t cover the peppers, add cider vinegar until the peppers are just covered. Weigh down with a plate to keep them completely submerged. Let cool completely, then cover and chill before serving.

Nutrition Facts

Serving Size 1 of 10 servings
Calories 672
Total Fat 43 g
Saturated Fat 17 g
Carbohydrates 38 g
Dietary Fiber 2 g
Sugar 30 g
Protein 32 g
Cholesterol 132 mg
Sodium 726 mg
Serving Size 1 of 10 servings
Calories 672
Total Fat 43 g
Saturated Fat 17 g
Carbohydrates 38 g
Dietary Fiber 2 g
Sugar 30 g
Protein 32 g
Cholesterol 132 mg
Sodium 726 mg

 

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