Smoked Cheddar Bratwurst Recipe

Servings
7-8
Cook
50m
Difficulty
Easy

Fire up the Bandera Vertical Smoker and treat yourself to homemade smoked cheddar bratwurst.

Ingredients

Cheddar Bratwurst

3 feet small hog casings
2 pounds pork butt
1 pound brisket
2 cups shredded sharp cheddar cheese
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground sage
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon crushed caraway seed

Preparation

  1. Cut the pork and beef into 2 inch cubes.
  2. Grind through a ¼ inch grinding plate.
  3. Add dry ingredients together then in a large mixing bowl combine the ground meat and spice mixture thoroughly. Then, put through the grinder with a ¼ inch grinding plate again.
  4. Cover and refrigerate up to 24 hours.
  5. Stuff mixture into the prepared casing and twist into 5 inch lengths. Refrigerate the bratwurst for another 24 hours before cooking.
  6. Prepare your Bandera smoker with a good bed of unlit coals in the firebox. Fill a chimney with lump charcoal and light it using fire starters. Once the chimney is fully engulfed in flames pour that over the unlit bed of coals and add you wood chunks for flavour. I prefer Apple when smoking sausage, but use what you like for flavour.
  7. Once the smoker is up to temp, around 250°, place the bratwurst in the smoker for about 45 minutes.
  8. Once the internal temp has reached 165°, you can pull the brats off the smoker and place on the rack directly above the coals for about 2 minutes per side.

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