Name: House Smoked Cheddar and Jalapeño Bratwurst Patties
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 10 servings
Ingredients: 1/2 cup diced onions; 1/4 cup diced JJ’s Pickled Jalapeños, recipe follows; Olive oil, for cooking; 1 1/2 pounds ground pork; 1 pound ground veal; 2 teaspoons ground white pepper; 2 teaspoons kosher salt; 1 teaspoon ground ginger; 1 teaspoon ground nutmeg; 1/2 teaspoon ground mustard; 1/2 cup lager beer, chilled; 1 egg, beaten; 1 pound sharp yellow Cheddar, cubed; Hamburger buns and spicy mustard, for serving; 1 cup sweet relish; 1/2 cup diced JJ’s Pickled Jalapeños, recipe follows; 1/2 cup diced dill pickles; 2 teaspoons diced onions; Caramelized Onions:; 2 onions, sliced thin; 2 tablespoons olive oil; 3 cups sliced fresh jalapeños (from about 8); 1 cup sugar; 1 cup cider vinegar, or more as needed; 2 tablespoons kosher salt; 3 cloves garlic, smashed with the side of a knife; 1 bay leaf

Directions

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.