Smoked Cheddar Bratwurst Recipe

Ingredients

Cheddar Bratwurst

90 cm small hog casings
900 g pork butt
450 g brisket
2 cups shredded sharp cheddar cheese
1 teaspoon ground black pepper
1 teaspoon 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 5 cm cubes.
2. Grind through a 60 mm 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 60 mm 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 120°C, place the bratwurst in the smoker for about 45 minutes.
8. Once the internal temp has reached 75°C, you can pull the brats off the smoker and place on the rack directly above the coals for about 2 minutes per side.