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HOMEMADE SMOKED CHEDDAR BRATS

Introducing our delectable Smoked Cheddar Brat recipe, a mouthwatering twist on a classic favorite. Indulge in the perfect harmony of smoky flavors and creamy cheese encapsulated within a savory bratwurst. Whether enjoyed straight off the grill, nestled in a warm bun, or paired with your favorite condiments and sides, our Smoked Cheddar Brat recipe promises a gratifying experience that will leave you craving more. Prepare to embark on a flavor adventure that combines tradition and innovation as we redefine what it means to savor the ultimate bratwurst experience.

INGREDIENTS

4 pounds pork shoulder, boneless
1/2 pound high-temp cheese, diced
2 tablespoons garlic with parsley, minced
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
Natural hog casings (optional)

EQUIPMENT

INSTRUCTIONS

Soak the casings: Remove the natural hog casings from the packaging and soak them in warm water for at least 30 minutes. This will make them more pliable and easier to work with. Rinse the interior of the casings with water before putting them on the stuffing horn.
Prepare the pork shoulder: Trim off any excess fat from the pork shoulder and cut it into small cubes. Ensuring uniform-sized cubes will help with even grinding.
Prepare the cheese: If the high-temp cheese is not already diced, cut it into small cubes roughly the same size as the pork shoulder cubes. Place the cheese cubes in a separate bowl and set them aside.
Make the seasoning blend: In a small bowl, combine the minced garlic with parsley, kosher salt, and freshly ground black pepper. Adjust the seasoning to taste. Mixing the garlic and parsley with the seasoning blend will enhance the flavor of the sausage.
Grind the pork shoulder: Pass the pork shoulder cubes through a meat grinder using the desired plate. Grinding the meat helps to create a consistent texture and allows the flavors to blend better.
Season the ground pork: Sprinkle the seasoning blend evenly over the ground pork. Mix the pork and spices together until all the meat is coated with the seasoning. You can do a small taste test by cooking a small portion to check the seasoning and adjust if necessary.
Mix in the cheese: Add the diced high-temp cheese to the seasoned ground pork. Gently mix the cheese into the meat, being careful not to break up the cheese cubes too much. This will help distribute the cheese evenly throughout the sausage.
Stuff the sausage (optional): If you prefer sausage links, prepare the soaked casings according to the manufacturer's instructions. Slide the casings onto the stuffing horn of a sausage stuffer or a meat grinder attachment. Stuff the ground sausage mixture into the casings, twisting them into desired link lengths. Alternatively, you can leave the sausage as bulk if you prefer.
Let the sausage rest: If you stuffed the sausage into casings, let them rest in the refrigerator for a few hours or overnight to allow the flavors to meld. This resting period will enhance the taste of the sausage. If you made bulk sausage, you can proceed to the next step immediately.
Smoke the sausage: Preheat your Grilla Silverbac Pellet Grill to 250°F (121°C) or another smoker according to the manufacturer's instructions. Place the sausage links or bulk sausage on the smoker grates, leaving space between them for the smoke to circulate. Smoke the sausages for about 1 hour or until they reach an internal temperature of 160°F (71°C). You can use a meat thermometer to check the internal temperature.
Serve and enjoy: Once the sausages are fully cooked, remove them from the smoker and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more flavorful and juicy sausage. Serve the smoked sausage hot as a standalone dish or use them in your favorite recipes.