Blackberry Jalapeno Brats

hey welcome back to Phoenix kitchen today we're going to make homemade Blackberry jalapeno brought worst let's see how we do it all right today we're going to be making a 3 lb batch of BR worst so we're going to go ahead and gather our seasonings and get those weighed out appropriately for the 3 lbs we're going to start with some kosher salt and to that we'll be adding things like white pepper ground Ginger ground mustard a little nutmeg thyme coriander carway we'll put in our binder which is going to be milk powder and then we're going to use Blackberry whiskey for our liquid we're going to use chopped blackberries and chopped jalapenos along with a little jalapeno powder to really make sure that flavor goes all the way through the BRS we'll be stuffing these in hog casings getting them smoked and then we're going to make a nice little German dinner [Music] now when it comes to our jalapenos I'm going to be dicing these and I'm going to be removing the seeds to make sure we're not really looking for heat in these we're just looking for that jalapeno Flavor now if we were making a jalapeno beef cheddar we would want to leave a few seeds we want to make sure we get some heat going through those totally different flavor profile what we're going for here is the way that jalapeno o mixes with the Blackberry and the pork uh it's a little bit of sweetness and it's a very distinct flavor and it works extremely well together so we're going to go ahead and make sure that we get rid of all the seeds so all we're looking at is strictly flavor not necessarily any kind of heat now obviously if you want the heat you do you leave the seeds in go for it [Music] all right and as for our black berries we're just going to give those a nice rough chop uh we just don't want full size blackberries in the sausage uh we're just going to cut those in maybe half and quarters just to get them down make them bite size so we can taste them we don't want them to dissolve away um but we don't want huge chunks [Music] either all right we've got most all of the prep work completed the spice blend is made and mixed we've chopped our blackberries we've chopped our jalapenos and made sure they're deeded we have our pork casing soaking in lukewarm water so they'll become pliable rinse off all of the salt our pork has been cut into cubes and placed in the freezer for about 30 minutes so they'll be nice and firm and they won't gum up the works on our grinder we'll get our grinder all assembled we're going to be using our uh our our medium dye today cuz we are looking for a little bit of a smaller grind to get that sausage consistency we're going to run all of our 3 lbs of pork through there we're running about somewhere between an 8020 7030 blend we didn't measure exactly we just used used leftover pieces of pork from all of our trimmings so any pork butts that we've cooked there's trimmings any sausages that we've made prior using pork butt there's trimmings there's trimming from ribs there's trimming from pork belly where we made bacon so instead of being exact we're right there in that Target neighborhood where we want to be so with everything ready let's plug it up and get this pork [Music] ground all right with our pork ground up it's time for us to go ahead and add in our seasonings we're going to just d dump these in mix it by hand we want to make sure that we mix thoroughly as we're mixing thoroughly we're also working the fat into the meat causing a little bit of emulsification of the fats so that it will bind with the proteins in the meat and create the consistency of the sausage that we're looking for we don't want a grainy sausage uh we want a nice moist sausage so we need to get that all worked out together so that that fat and protein bind really well uh to help do that we did use milk powder as a binder we will be adding in also uh creamer as part of our Liquid Blend along with that Blackberry whiskey so we're going to go ahead and work this for a few minutes and once we've work the sausages uh together with all the seasonings then we'll mix in the jalapenos the blackberries and our liquid getting to that nice tacky sausage consistency that we're looking for [Music] all right time to stuff these sausages we're going to go ahead and get this loaded into our sausage stuffer we're going to put on the 32 to 35 mm pork casings that we've had soaking in our lukewarm water so they become pliable and the salt is rinsed off you'll also see us take water and run through the inside of those casings to make sure we're rinsing um all of the salt out of the interior and then we'll go ahead and get them loaded up onto the sausage extruder and make our link sausages [Music] now I want to point out one thing that we did before we put this casing on we made sure that there was sausage all the way to the tip of the sausage extruder that way we can make sure that we're not pumping air into our casings uh once we've got the casing loaded up we're going to leave about a couple inches so we can tie a nice knot into the end now we're going to go ahead and for these I'm going to pump these out just kind of one at a time and twisting sometimes I'll do the entire casing and then twist sometimes I'll do them and twist as I go I'm really in the learning process of which way works better so I'm trying them both uh and that's what we're going to do today is make a few of these and link them up and see how they turn [Music] out [Music] all right now obviously you'll notice there on that next to last link we had a blowout come flying out the side I don't know if there was a hole already in the casing or if I put one in by accident while I was putting it onto the extruder I mean anything can happen with these but it's okay we just Twisted that up up went ahead and filled to our end left just a little bit so we could tie our knot and finish that one off and then what we're going to do is I'm just going to grab my scissors and we're going to cut that one out and then we're going to go ahead and put that meat back into the uh sausage stuffer and we'll add it into the next casings all right now that they are finished being stuffed we've got them on a wire rack we're going to take these from the wire rack and place them into our refrigerator overnight allow these things to dry out the casings so they'll be nice and snappy and ready to go and then we'll get them onto the smoker we're adding to the smoker BlackBerry halap poo por BRS we're going to let those smoke for about the next 3 hours get them up to 150 155° internal they'll be ready to go they're absolutely going to be delicious all right we smoke these with Hickory at 225° for about 3 hours they are ready to go they hit an internal temperature of 155° they're looking very nice now we'll give them a quick inspection and into the ice bath to stop the cooking process all right we kept one out while it's still hot so we can test the process see how things worked out we've got it all cut open here we can see the Blackberry chunks nice and juicy as we squeeze them um it's amazing how good of a te pork and blackberry are um as we go in and look at the cross section here you can see the nice chunks of jalapeno and when we pick it up and go for the bike test the casings are nice and snappy uh absolutely amazing so we're going to go ahead and get some of these cooked up for our dinner tonight all right so to cook up our sausages we're going to start by melting butter into a nice deep pan we get that over a medium heat we're going to put thinly sliced onions with a little salt and pepper put in our sausages and then we're going to add to that beer because beer and BRZ they're just a thing and we're going to let those just simmer down and steam and warm up they're already fully cooked from the smoker but they're going to really soak in that onion and beer flavor and be delicious while that's over here soaking we're going to go ahead and throw a couple eggs into a bowl and some potato lka mix now something extra that we enjoy is adding a little bit of carway seed to those so we throw those in get it stirred up it's going to set for a few minutes and thicken up while that happens I get my cast iron skillet and put in our oil bring that up to 350° we're going to put this in a tablespoon at a time let it turn brown flip them over once they come out we're going to place those on a paper towel to soak up the extra Grease we're going to serve this with a little applesauce sauerkraut sour cream the potato lotas and of course some spicy brown mustard to go with our sausages absolutely amazing you got to try these we're giving away a five piece cast iron Lodge cookware set when we hit 1,000 subscribers all you have to do is like a video and subscribe to the channel to be entered in the giveaway

Channel: Phoenix Kitchen

Views: 1,349

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Id: txYcGeXdqA4

Length: 13min 29sec (809 seconds)

Published: Thu Mar 07 2024