Bratwurst Recipe - Jalapeno Cheddar Cajun Brats

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Thank you for watching my Bratwurst Recipe video. On this video, I made up some amazing Jalapeno Cheddar Bratwurst and smoked them in my PK100 Smoker by PS Seasoning. This Bratwurst Recipe is by far the most flavorful bratwurst I've made to date. PS Seasoning sells all of the items you needs to made your own bratwurst or sausage right at home with pre measured seasonings. Check the links below and get a nice discount.
Thanks for watching
Smokin' Joe
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Опубликовано:

2 авг 2024

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Комментарии : 104

@SmokyRibsBBQ 3 года назад

Looked absolutely perfect Joe! I could almost taste them! Yes sir, cheese and jalapenos works great on a sausage like that! Awesome job Brother, but isn't the average length 6" 🤣 Sorry, I had to hahaha

@SmokinJoesPitBBQ 3 года назад

Thank you Rus! These were so darn tasty and I'm glad I went with the jalapeño & cheese. 6" is above average from what I hear. 🤣

@stewh3951 3 года назад

Joe hope you are having a wonderful Memorial Day and thank you for the knowledge you are spreading! Awesome video!! Can’t wait to use your recipe for the family

@shaneallee7181 3 года назад

Can’t tell you how much I was looking forward to this video. The sausages look amazing!!!

@robertsalazar8895 2 года назад

HOME-MEE......You're killing it. I've been making links for just around a year and they're so good because I always watch your videos first. THANK YOU SO MUCH!!!

@markmccaleb4038 3 года назад

Wow those look amazing Joe!! Saved the bacon cheeseburger sausages for this weekend, and they were out of this world good!!!! Can't thank you enough for sharing those, my wife absolutely loves them!!

@Michael-eh9mv 6 месяцев назад

joe you are very good at showing videos explaining as you work the tools you use for making sausage . i will never be able to use the equipment that you are using just too poor and to old to save up but can use your method though .. thank you very much for sharing all your videos joe....mike

@SmokinJoesPitBBQ 6 месяцев назад

Thank you sir.

@Gquebbqco 3 года назад

Jalapeno Cheddar are my favorite - Nice little twist with the cajun flavor. I wish I could try one - Nice cook Joe!

@CookingwithStephennJacklyn 3 года назад

Oh man those sausages are perfection right there. Thanks for sharing. Cheers!

@keithalbrecht4785 3 года назад

Mmm,mmmm,mmmmm, Joe very time I watch your brat videos I wont to take a bite out of the screen!!! They look amazing I'm going to have to make some real soon!

@tury300zx 3 года назад

Luckily I get to try some!!! Thank you Joe!

@reggiemurphy1523 3 года назад

Oh yeah brother Joe! Great job! PK is definitely on the list!

@SmokinJoesPitBBQ 3 года назад

Thanks Reggie! Use the link and get 10% off buddy. 👍

@ThyronMathews 3 года назад

Wow brother Joe! Those sausage are amazing I watch the whole video I am hooked. Thank you so much for teaching us your technique.Every time I see your video I learn something new!! Keep up the good work brother God bless you and your family TNT barbecue brother for life

@LouisatRshackBBQ 3 года назад

Great looking Cajun style brats. I ordered ok seasonings and need to make some. Love that PK smoker box

@SmokinJoesPitBBQ 3 года назад

Hey Louis! These were so darn good buddy. The smoker makes it super easy. Thanks for watching buddy.👍

@dominicwalters29 3 года назад

Yummy yummy tummy, your a legend brutha Joe.

@robertromaszewski8379 3 года назад

Awesome video man. I gotta try my hand at making sausages.

@woodshome11 2 года назад

Great video, thanks.

@adamlee3772 3 года назад

They look awesome mate.

@Trumpetmaster77 3 года назад

Very nice! Good job!

@ngatiramona 3 года назад

I'm dancing like a fool.. these saussie look fantastic!💋💋 Cant go wrong with 15pounds of pork. 🥰🥰🥰🥰 Thank you Joe!! Lotsa love to family Sir xoxo

@SmokinJoesPitBBQ 3 года назад

Hello there Mona! Thank you so much for watching.🤘

@dwaynewladyka577 3 года назад

Very nice looking brats. I heard the snap. Cheers, Joe! ✌️

@SmokinJoesPitBBQ 3 года назад

Hey brother Dwayne! Thanks for watching buddy. 🤘

@jamesblair5971 2 года назад

All hail the sausage king damn those look amazing!

@Crankinstien 3 года назад

Hey Joe! Hope you’re having a great Memorial Day bro.

@SmokinJoesPitBBQ 3 года назад

Thank you Marty! Hope you enjoy your day as well buddy.👍

@deanc3362 Год назад

Looks great! Could you smoke these in a pellet smoker/grill?

@bobbicatton 3 года назад

Beautiful brats 👍

@SmokinJoesPitBBQ 3 года назад

Thank you Mrs. Bobbi!🤘

@1loadermanjack 3 года назад

👍😎Nice!! Have a great Memorial Day

@jamesdelaura5469 3 года назад

Hey Joe, where do you get your casings? Thanks in advance

@songs5583 3 года назад

looks good

@SmokinJoesPitBBQ 3 года назад

Thank you for watching.👍

@sherri082772 3 года назад

That looks yummy, is that pk easy to use? I gotta get 1, ty 4 sharing with us!!!

@SmokinJoesPitBBQ 3 года назад

Thanks Dunning. It's ridiculous easy to use. I'm trying the cherry sawdust next. 🤘 Use this link and save 10% on the smoker. 👍www.psseasoning.com/discount/SMOKINJOE?aff=2

@Knightsquire74 2 года назад

They looked great to me. I want to try them in a dish called "Toad in a Hole". I have a video suggestion for you. Only because I heard you say that you were fairly new to sausage making. You are doing quite well BTW. If you care to watch them. Look up Scott Rea. He has several videos that he calls his master class in sausage making.

@BluePiggy97 3 года назад

Hey Joe, once again you killed it with the sausage video. Question, what's your preference for grind size? I noticed you used the smaller plate and only ground it once. I have a MEAT grinder as well and I used the large plate first and then used the smaller plate for the second grind. My meat came out too finely ground. My family has lived on Johnsonville forever and that was a criticism, that it was too fine and almost had a mushy texture. I think maybe I'll grind it twice with the bigger plate....what are your thoughts and preference?

@georgekamboses2087 2 года назад

You know one night when it was really cold, and blitzery snow outside I grilled jalapeno cheddar brats, and stuffed cheddar bacon burgers made from scratch on the pit invited friends over last min, and were watching the packers 49ers playoff game and the ufc fight that night everyone enjoyed it.

@SmokinJoesPitBBQ 2 года назад

Sounds like good times for sure George!🤘

@ehbcd 2 года назад

These look delicious but I want to ask you what you think about the high temp cheese. I've use it (cheddar) in three different sausages now and I don't really care for the texture it gives the sausage. I used 1 pound of cheese to 10 pounds of meat and it just gives the sausage a thick creamy feel while chewing it. Maybe that's too much cheese? Maybe it's just me? But I think I'm going to use regular cheese in the future.

@darrylfuller9498 3 года назад

👍

@travistrop4477 3 года назад

Hey Joe, those look awesome! I'm curious as to why you smoked them all to 145 right off the bat. Could you not vacuum seal and freeze right out of the stuffer?

@SmokinJoesPitBBQ 3 года назад

Great question. You can smoke them at to 145 rapidly but the lower temps give you more of a smoke flavor. You can also go right from the stuffer to the freezer after you vacuum seal them. The only reason I added the curing salt is because I cold smoke them at low temps and It keeps bacteria from growing inside the brats. If you Grind and freeze immediately, you don't need to add the curing salt. 👍

@ScottysBackYardBBQ 3 года назад

I been adding stuff to my sausage for 45 years don't be afraid joe

@SmokinJoesPitBBQ 3 года назад

Thanks Scotty! I appreciate the feedback buddy. 👍

@jdconn5973 3 года назад

Joe do more cooking with pk 100 please and more sausage lol thanks

@taccosnachos 3 года назад

Nice one, brats on their own are kind of boring, these must have a great kick. You're a pro of handling those average 6.5" sausages. Joe 🤣

@toddfarina7050 Год назад

Hi Joe would you be able to make this as a grilling sausage instead of smoking. Same for the Maple Blueberry sausages you made. Just omit the speed cure ?

@SmokinJoesPitBBQ Год назад

Absolutely. Omit the speed cure and you're set.

@robertcooney4139 3 года назад

What's your meat grinder? The brand please

@armyguy209 2 года назад

Hey Joe! Does that meat mixer have a minimum batch size? Also, do you have a promo code for their site? Thanks buddy!

@SmokinJoesPitBBQ 2 года назад

The least I've used is 20 lbs and it did just fine. Use this link and save 25% off on everything. www.avantlink.com/click.php?tt=cl&merchant_id=65898c03-6c43-4bcd-b7c0-cc44b96ff0cc&website_id=be294474-a028-41dc-a90f-176b56778153&url=https%3A%2F%2Fmadewithmeat.com

@4seasonsbbq 3 года назад

Those look fantastic Joe. You could definitely hear the snap. If you sell and ship let me know. Yes I'm the ash hole that's gonna say it. "That's what she said"

@panchucko 3 года назад

Great job, those sausages look great, spicy mustard the kicker...hey is your neighbors house for sale 😌

@SmokinJoesPitBBQ 3 года назад

There's actually a house right across the street that just went on the market.😁👍

@jimmyg0606 3 года назад

Joe happy memorial day luv the channel I tried the sausage recipe with jalapeños and they were grate then i did another batch but with Serranos peppers and dang it's got a different kick

@BBQbyBiggs 3 года назад

So before the PK 100 did you use the Yoder at a low temp??

@SmokinJoesPitBBQ 3 года назад

Yes sir, I would split the B&B logs into 4 and use I one small split every 40 minutes or so...on Pepe. 👍

@jdconn5973 3 года назад

Joe were did the meat mixer come from ? Thanks

@SmokinJoesPitBBQ 3 года назад

Here you go JD. 👍 Order your MEAT processing equipment here - www.avantlink.com/click.php?tt=cl&merchant_id=65898c03-6c43-4bcd-b7c0-cc44b96ff0cc&website_id=be294474-a028-41dc-a90f-176b56778153&url=https%3A%2F%2Fmadewithmeat.com

@kevinke7751 2 года назад

What kinda of meat mixer do you have? Is it manual operated?

@SmokinJoesPitBBQ 2 года назад

Hello Kevin I had a manual one but now I have a MEAT (50LB) one that attaches to my grinder. Thanks for watching.👍

@hitmhard 2 года назад

How do you think it would be adding dark beer to this recipe?

@SmokinJoesPitBBQ 2 года назад

I bet that would tasty!👍

@MrMJpilot 3 года назад

What do you do when you want to make brats, but the lowest setting on your pellet grill is 180 degrees?

@SmokinJoesPitBBQ 3 года назад

You can do that too. I like it a little cooler but you'll be okay at 180.👍

@brettjackson1445 3 года назад

Do you have to use the cure if you hot smoke this sausage?

@SmokinJoesPitBBQ 3 года назад

No you don't. You can simply freeze them for future use or take them right to the grill.👍

@andrewpope204 2 года назад

Hey Joe, looking to trying to make my own sausage. The lowest I can go on my smoker is around 180 degrees. Is that to high of a temp?

@SmokinJoesPitBBQ 2 года назад

That will work but you won't get as smoky of a sausage like you will with those lower temps. 👍

@andrewpope204 2 года назад

@@SmokinJoesPitBBQ could you cold smoke the sausage and then smoke it at 180 degrees till you hit 165 degrees IT?

@SmokinJoesPitBBQ 2 года назад

@@andrewpope204 yes but you don't need to get to 165 internal for beef & pork, 145-150 would be perfect 👌

@andrewpope204 2 года назад

@@SmokinJoesPitBBQ awesome, thanks for all the advice! Love the channel!

@nunyabizznizz7326 3 года назад

high temperature cheese, noted........does that include the cheap fake cheese stuff in the grocery store that is already shredded , and wont melt for nachos in the microwave?🤦‍♂️🤷‍♂️👍 these look amazing, almost as good as the chili relleno sausages you did👍🔥🔥🔥🔥

@michaelscottintl Год назад

I’m a total novice, barely know how to cook steaks and burgers (at least enough to not need any sauces when I cook it 😂) But question- can I use roasts, or other cuts for sausage?

@SmokinJoesPitBBQ Год назад

Absolutely, you can use any cut of meat. You want to make sure you have at least 25% fat. 👍

@outnumberedbbq 3 года назад

I’m curious, what makes this a Brat? Tried to research definition of brat and found something that said it is veal or pork sausage that is not cured or smoked. Just starting sausage making and lots of terms out there.

@SmokinJoesPitBBQ 3 года назад

Here's what I know about sausages vs. Bratwurst. Bratwurst were mainly referred to the German brats that had specific seasonings like ginger, coriander & nutmeg. Sausages were mainly dried to preserve them. In today's world, things have changed and there's a very loose line on what makes a sausage or a brat. If I use all pork, I call them brats and if I mix pork with beef, I call them sausages but it also depends on the spices used. These are brats because the base ingredients are those found in traditional brats but PS Seasoning also added a splash of Cajun Seasonings. Hope this helps buddy. Great question.👍

@rickyspanish2313 2 года назад

German here to add a little confusion. Even in Germany, Bratwurst isn't a clearly defined product. You'll find all kinds of Bratwurst here, made with all kinds of meats and seasonings, different consistencies and ranging from raw and parboiled ones that are meant to be grilled to cured and smoked ones that can be eaten as-is. The latter one being more or less a regionally restricted exception, since the Brat in Bratwurst originally derives from the verb "braten", which means to fry. So they're usually meant for frying (or grilling). Other than e.g. Wiener or Bockwurst that are rather meant to be boiled. So if it's meant for frying/grilling, it's a Bratwurst.

@TheGRUMPSY Год назад

I know this is an older video, but my casings came out tough to bite through. I just figured out why, I think. I made my sausage and let it sit in fridge overnight. Next day I only had my pk 100 at 100 to start. Basically drying the casing twice. Anyway, live and learn and keep cooking!!

@mbranbb 3 года назад

Did u have to take out a 2nd mortgage to get that saw dust or r u selling drugs on the side? Because lumber prices r ridiculous right now. LOL. Keep up the great videos. Thanks smokin joe.

@SmokinJoesPitBBQ 3 года назад

🤣 No kidding right. Thanks for watching 👍

@KaiTiura 2 года назад

1 tsp per POUND (as recipe shows) or per FIVE pounds (as you say in the video)? Makes a big difference and I want to make this!

@SmokinJoesPitBBQ 2 года назад

1 tsp per 5 pounds.

@KaiTiura 2 года назад

@@SmokinJoesPitBBQ Thanks for the quick reply! Just ordered stuff from PSSeasonings.

@antoniaxistomoreira4848 3 года назад

😋😋😋😋😍🌹

@SmokinJoesPitBBQ 3 года назад

Thank you Antonia. 👍

@crobertsson7030 4 месяца назад

holy fuck those look good.

@bobthomas9403 3 года назад

Why not 7 inches? Everything is BIGGER in Tejas!!

@SmokinJoesPitBBQ 3 года назад

😁 I like how you think!🤘

@edbarnes2364 3 года назад

Joe mate thiers only 1" that counts.

@dewayneandrews642 3 года назад

I wld love to b ur neighbor r jus live across the street from u....

@hjalmarfossi5728 7 месяцев назад

You're smoking at the right temps. Drop the crappy high temp cheese. Good sharp cheddar would be an improvement

@amadison911 5 месяцев назад

You said one teaspoon per 5 lbs of meat but you have written one teaspoon of curing salt per pound of meat? Just want to make sure which one it is!

@MrPanthers23 3 года назад

Happy memorial day. It's too much work to make sausages for me. But I enjoy watching others do it. I'd rather just smoke a brisket or beef ribs.

@roscocsa 3 года назад

I wish there was some way to thumbs down an ad. I've been getting these pro trump things and I find it gives me a bad taste for your videos. I know you don't pick them. Not what I meant.

@SmokinJoesPitBBQ 3 года назад

I'll see if I can stop those political ads. Thanks for letting me know.👍

@roscocsa 3 года назад

@@SmokinJoesPitBBQ they seem to be on everything. I go full nerd on a lot of things and they're all over.