Homemade Jalapeno Cheddar Venison Brats

These juicy homemade jalapeno cheddar brats are perfect for the 4th of July and grilling all summer long. They’re packed with all the right seasonings and fresh ingredients which makes them extra tasty. Making brats from scratch may seem intimidating, but this recipe is built for everyone, whether you’re a first-time sausage stuffer or a seasoned pro. Just follow these step-by-step instructions, and you’ll have enough brats to feed a crowd in no time. If you’re not feeding a crowd, you’ll be left with enough brats to freeze and enjoy them all summer long.  

Ingredients

3 pounds Venison (From the Shoulder, Neck, Shank, Etc.) 

2 pounds Pork Butt 

1 cup Finely Diced Onion 

1 cup Diced Fresh Jalapenos (Can Swap for Jarred) 

1 cup High Temperature Cheddar Cheese 

3 tablespoons Minced Garlic (about 10 cloves) 

1.5 tablespoons Smoked Paprika  

1.5 tablespoons Kosher Salt 

1 tablespoon Sugar 

2 teaspoons Coarsely Ground Black Pepper 

1 teaspoon Coriander 

1 teaspoon Mustard Powder 

1/2 cup Cold Beer (or Water) 

32-35 mm Hog Casings (Soaked and Rinsed) 

https://youtu.be/0FyauxJhdRg

To Serve: 

Hot Dog/Brat Buns (Optional) 

Condiments/Toppings of Choice (Optional) 

Recipe Directions

1. Set parts of the meat grinder, including the small cutting die, in the freezer. Set bowl and paddle of stand mixer in freezer.


2. Cut venison and pork but into cubes or slices small enough for your meat grinder to handle. Place onto a baking sheet and set into the freezer to chill for 30 to 60 minutes.


3. While you’re waiting for the meat to chill, rinse hog casings under cold water, then soak in a warm water bath until use. Mix together seasonings and set aside.


4. Grind venison and pork fat through the chilled grinder (I recommend a ¼ inch grinding plate) and into a large mixing container.


5. Mix together meat, onions, minced garlic, diced jalapeños, and high temperature cheese in a deep bowl. Slowly incorporate seasoning and some beer while mixing, alternating between beer and seasoning until all is used. You want the mixture to be sticky once you’re finished mixing.


6. Stuff the mixture into hog casings after they’ve been rinsed using a sausage stuffing machine. To do that, bring the meat down to the tip of the stuffing tube. Then start sliding the open end of the casing onto the tube. Gather most of the casing over the nozzle, leaving a couple of inches left to make a knot at the end. Start slowly feeding a small amount of meat into the tube. Once the brat is to your desired size, approximately 5-6 inch links, pinch to separate then twist it a few times, alternating twisting away and towards you each time you twist.


7. Let the brats sit in the fridge on a wire rack for about at least 30 minutes or until mostly dry while the grill preheats. Alternatively, you can let them dry overnight. Once dry, you can cut the excess casings on each end and between the links to disconnect the links.Cook the Brats:
   
   
   
   1. Grilled: Preheat grill to medium/medium-low heat (300-350 degrees F). Place brats over direct medium heat and rotate every 5 minutes or so. Let cook until the internal temperature reaches 165 degrees F. (approx. 20-25 minutes). Watch the internal temperature closely to avoid overcooking. Remove from the grill and let them rest for a few minutes prior to serving.
   
   
   2. Smoked: Preheat your smoker to 225 degrees F. Place brats into the smoker for about 1 1/2 to 2 hours or until the internal temperature reaches 165 degrees.
   
   
   
   


8. Remove links from your grill/ smoker; slice and serve in a bun with your favorite toppings or however you prefer to eat brats. (My favorite way is with diced onions, sliced jalapeños and mustard!)

If you do not plan to cook them all, you can freeze them for up to three months. To freeze the brats first wrap in parchment paper then freezer paper for best results.

Enjoy!