House Smoked Cheddar and Jalapeño Bratwurst Patties
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Level:Intermediate
Total: 1 hr 20 min(not including pickling time)
Active: 50 min
Yield:10 servings
Nutritional Analysis
Per Serving
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
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.
For the patties: Sautee the onions and jalapeños in olive oil in a saute pan until softened, about 8 minutes. Set aside.
Mix the pork, veal, onions and jalapeños, white pepper, salt, ginger, nutmeg and mustard in a stand mixer on level 1.
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.
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.
Place on hamburger buns and top with caramelized onions, jalapeño relish and spicy mustard.
For the jalapeño relish: Combine the relish, Pickled Jalapeños, pickles and onions in a large bowl and mix well.
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.
Pickled Jalapeños:
Pack the sliced jalapeños into a plastic container.
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.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of JJ’s Red Hots, Charlotte, NC
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