House Smoked Cheddar and Jalapeo Bratwurst Patties Recipe

House Smoked Cheddar and Jalapeo Bratwurst Patties

Recipe provided by JJ's Red Hots

• Difficulty: Intermediate
• Servings: 10
• Nutritional Information per Serving (1 of 10): 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
• Total Time: 1 hour 20 minutes (excluding pickling time)
• Active Time: 50 minutes

Running a genuine sausage operation means offering a classic Bratwurstand that's something we definitely do. However, we have also crafted a unique version featuring chunks of Cheddar cheese, house-pickled jalapeos, a hint of smokiness, and a kick of heat. The outcome is a crisp outer layer that gives way to smoky, spicy, and cheesy softness inside. We then add caramelized onions, a jalapeo relish, and tangy spicy brown mustard. This recipe is casing-free, designed specifically for home preparation.

• Difficulty: Intermediate
• Servings: 10
• Nutritional Information per Serving (1 of 10): 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
• Total Time: 1 hour 20 minutes (excluding pickling time)
• Active Time: 50 minutes

Ingredients

Patties:

• 1/2 cup diced onions
• 1/4 cup diced JJ's Pickled Jalapeos (see recipe below)
• Olive oil, for sauting
• 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 chilled lager beer
• 1 egg, beaten
• 1 pound sharp yellow Cheddar, cut into cubes
• Hamburger buns and spicy mustard, for serving

Jalapeo Relish:

• 1 cup sweet relish
• 1/2 cup diced JJ's Pickled Jalapeos (recipe follows)
• 1/2 cup diced dill pickles
• 2 teaspoons diced onions

Caramelized Onions:

• 2 onions, thinly sliced
• 2 tablespoons olive oil

Pickled Jalapeos:

• 3 cups sliced fresh jalapeos (about 8 peppers)
• 1 cup sugar
• 1 cup apple cider vinegar (or more as needed)
• 2 tablespoons kosher salt
• 3 cloves garlic, smashed
• 1 bay leaf

Cooking Instructions

1. For the patties: In a saut pan, cook the onions and jalapeos in olive oil until tender, about 8 minutes. Set aside.
2. In a stand mixer on low speed, combine the pork, veal, sauted onions, jalapeos, white pepper, salt, ginger, nutmeg, and mustard.
3. Increase the mixer speed to medium and add the beer and beaten egg; mix until the mixture has emulsified, roughly 2 minutes. Add the cubed cheese and mix briefly on low until evenly distributed.
4. Shape the mixture into patties about the size of a hamburger (approximately 4 ounces each). Grill or pan-fry the patties until they reach an internal temperature of 155F.
5. Serve on hamburger buns topped with caramelized onions, jalapeo relish, and a dollop of spicy mustard.
6. For the jalapeo relish: Combine the sweet relish, pickled jalapeos, dill pickles, and diced onions in a bowl and stir well.
7. For the caramelized onions: In a hot skillet, cook the onions in olive oil over low-to-medium heat until soft and golden brown, about 15 minutes.

Pickled Jalapeos Preparation

1. Place the sliced jalapeos in a plastic container.
2. In a saucepan, bring to a boil sugar, cider vinegar, salt, garlic, bay leaf, and 3/4 cup water, stirring constantly until dissolved.
3. Pour the hot brine over the jalapeos, ensuring they are fully submerged. Shake the container gently to distribute the peppers evenly and remove air pockets.
4. If necessary, add more cider vinegar to cover the peppers completely. Use a plate or weight to keep them submerged.
5. Allow the container to cool to room temperature, then cover and refrigerate before serving.

Note: This recipe is developed by a professional chef or restaurant and has not been tested in a home setting.

Recipe courtesy of JJ's Red Hots, Charlotte, NC