Bratwurst Recipe - Sheboygan Brats - Green Chile Cheese Brats

welcome back to my channel i'm joe with smoking joe's play barbecue on today's video we're going to be making up some sheboygan brats and also some green chili and cheese brats stay tuned as you can see look at this bark is crazy oh man it's perfect it helps to start with a nice sharp knife okay oh my goodness look at that all right before we get to cutting on these pork shoulders i do want to show you guys the gloves i often get asked which gloves i use on my videos and these are the raven gloves you can buy these at your local auto parts store like o'reilly auto parts and one thing i do like to use under my raven gloves this glove right here will save you from getting cut you know there's one time where i didn't use this cut glove i was just opening up the package i think it was some briskets or something that i was gonna smoke and i cut myself now i had the black glove on but that didn't save me had i had this cut glove on it definitely would have kept me from getting cut okay so often times you guys will see this but i like to cover it so i don't get any juices on it if you will all right so both these pork shoulders are weighing in at 17.6 pounds now they do have the bone still in them what i'm going to do is take the bones out and weigh them and then deduct that from the 17.6 pounds to figure out my spice blend again i am making sheboygan brats today pretty popular up in wisconsin so i'm just gonna cut pork steaks if you guys haven't seen my pork stick video check that out try to cut around that bone and we'll be cutting these in a cube so it doesn't matter all right so just carve your way around that bone i'm going to finish cutting this up and i'll bring you guys right back all right so i've got both pork shoulders deboned and i've got the bones here and i got to tell you that this six inch bony knife from downstrong really makes it easy to carve around these bones okay so there's a piece of meat right here in this bone this piece right here i think it's really tricky to get out and i got to tell you that six inch boning knife you're able to go around this little curve right here and just pop this little nugget of meat right out all right so i'm just gonna weigh these two bones right here now they do have a little bit of meat very little now you can boil this down and make some pork stock if you want i will not be doing that these are going right in the trash as soon as i get done with weighing them so let's wait about here 1.9 ounces minus the 17.6 all right so about 15 and a half pounds of pork shoulder shoulders what we have left which is perfect because i've already pre-measured out enough of the seasoning for 15 pounds of brats okay so i'm using the sheboygan brought seasoning from ps seasonings today and they have a ton of really good seasonings i will leave a link in the description box so you guys can check out their website and see the tons of flavors that they have you can also buy your high temp cheese that i'm going to be using in this video as well all right so the next step is i'm just going to cube these up into small cubes if you will just like this and then i'm going to add my seasoning so i'll bring you guys right back all right so i've got my meat cut up now it's time to season the meat and again i'm using this ps seasonings sheboygan seasoning sheboygan is a funny word you guys should play a drinking game to this video here so i pre-measured out for 15 pounds of pork which is perfect so i'm just gonna mix this up now sheboygan is a place up in wisconsin and i got to tell you they're really proud of their bratwurst you know i thought for the longest time that wisconsin was known for their cheese so wisconsin is also known for the bratwurst and they're pretty serious about their brats over there in fact that's where ps seasonings is located that's also where johnsonville sausage has their headquarters and obviously johnsonville sausage is what you find at the stores now that i'm making my own sausage you know i don't have to buy those johnsonvilles and trust me this is a lot better than buying the store-bought brats okay so i'm gonna mix this up really really well and i've got to tell you it's got some really good aromas coming from the seasoning it smells like bratwurst already all right so this is going to sit in my fridge for a whole day let the seasonings kind of melt into the pork and that's also going to allow the pork to firm up on you so it's not as as loose so we'll firm up i'm not going to cover it up this is just going to sit in my fridge as you see it here stay tuned all right so it's the very next day but before i get to grinding and stuffing the casings i do want to go over the ingredients that we used in this recipe so half of this batch is going to be the sheboygan bratz and i have 15 pounds so i'm just gonna weigh out seven and a half pounds and seven and a half pounds half of that is going to be my green chili cheese broth okay all right so i want to talk about the sheboygan seasoning for ps seasonings they do recommend one tablespoon per pound of meat that you're using i've got 15 and a half pounds so i use a little bit less than a cup now one cup is 16 tablespoons okay just an fyi if i had 16 pounds i would have used a full cup but i used a little bit less than a cup all right so let's talk about the cheddar cheese for a little bit a rule of thumb on cheddar cheese is 10 to 15 of the total weight so i'm using seven and a half pounds of pork times 454 now the 454 is there's 454 grams in a pound okay that gives me 3405 grams times 15 percent 510.75 grams now this green chili that i am using is really really hot okay this is from hatch new mexico and they call this the triple x and it is extremely hot in fact i peel these without any gloves and my hands are still tingling okay that's that hot so the measurement for this is i wanted about half of that or maybe a little bit less than half because it is really really hot all right so as far as my green chili i ended up going with eight percent of the total weight again remember three thousand four hundred five grams is seven and a half pounds times eight percent gives me 272.40 i just rounded that up to 273 grams and this is about how much you have probably two cups okay so i'm gonna go get the meat out of the fridge and the equipment out of the freezer we'll be right back all right so i've got the meat out of the fridge and it has firmed up let me show you guys a little piece here so it's nice and firm and the rub has really melted into the meat so i'm just going to start with putting a few pieces down the chute here never start your meat grinder dry okay what i like to do is load this hopper with some of your meat that way it's easier just to pass it through here i can tell you this smells really really good so i'm going to start with the 10 millimeter die first then i'm going to change it to the four and a half millimeter die i want a nice smooth texture all right so i'm just going to turn on my grinder [Music] the important piece is to keep everything ice cold okay so the equipment sat in my freezer for about two hours get it nice and cold as you can see i've got some frost on there you don't want the pork to smear on you if you will that fat will smear on you if it's too warm all right so i'm going to continue to grind this meat down i'll bring you guys back when i change the die stay tuned [Music] all right let's change up this diet right here now if you have some extra meat in here just go ahead and take it out and put it in your mixture all right so i'm just going to change out the pan here fill up my hopper a little bit so this meat still feels really cold so i'm going to put some down the chute here just like that turn on my grinder i want to show you guys the consistency okay so here's the four and a half millimeter die and here's my 10 mm die so you can see the difference okay so i'm gonna grind the rest of this up and we'll be right back all right so i've already separated the pork this is seven and a half pounds so to this i'm going to add my cheddar cheese this is ice cold you can also get this cheese this is a high temperature cheddar cheese from pia seasonings and my green chili okay obviously you don't want to be passing your cheese through your grinder because you will end up with nothing but powdered cheese if you will i'm just going to mix this up and i am going to add about a cup of ice cold water now this is filtered water i'm going to add half a cup first and check the consistency i'm liking the way this feels already it smells spicy and it's still really cold all right let's check it here okay could use a little bit more water get a little bit more tackier all right that feels really good let's do the old hang test if you will oh yeah that feels excellent right there okay and as far as the distribution i've got cheese and green chili in almost every bite all right so i'm gonna load my container and try to take out any air pockets all right so i've got my container stuffed just gonna put my container here on my stuffer and crank that handle down just like this now you want to put your meat right here at the tip so it moves too fast you can just turn the handle back a little bit and that looks good a little bit more all right that looks good to me so i've got my aluminum pan here just going to put a little bit of fresh water down in here i've got my casings again i got these from ps seasonings as well so just grab one of these these are natural hog casings open up one end and again this is like those small balloons that clowns make poodles out of you gotta find the end here stick two fingers in there and pick up some of that water now these do come packaged in salt so rinse them off and then let them sit in warm water for about two hours so just like that what i like to do is lift the casing and run the water through it this is going to untangle it as you saw there was tangled okay put it back down a little bit more water in the casing and this helps when you're putting the casing on the tube that water does [Music] these rubber gloves do make it a little bit harder to put the casing on the tube but just be patient you'll get it so for those of you guys that are playing the drinking game sheboygan there you go you're welcome all right so as you get towards the end here just pull it out just a little bit enough to give you enough room to tie a knot here just like that nice and tight and squeeze that casing in there all right let's get to making some sausage now what i like to do is just hold it this way and you can guide the sausage into the casing just let it let it kind of go by itself okay whoa so we already had a blowout on this casing and that happened really quick so what i like to do at this point is just cut the casing right here take this sausage mixture out of the casing and put this back in your stuffer and start all over again we're gonna have to put a knot i'm kind of glad this happens so you guys can see that it happens that quick so this casing may have had a hole already and that's probably why that happened or maybe i overstuffed it there's a lot of reasons why this happens okay so just make your knot again [Music] just like that and start over alright so i know what's happening is this casing it's stuck back there you see that what happened did you see that how it flowed as soon as i moved the casing up the casing was too far back and i should have known that all right so let's start right here and that's what happened the casing got caught up on me so easy does it just like this just let the casing kind of guide itself out all right so as you get to the end just crank it back the other way pull out your casing and tie it out right here all right so i'm just going to grab another hog casing stuff the rest of these sausages and we'll be right back shaboy again all right so i've got these casings completely filled up and this took about 10 minutes okay not a very long time at all i did add some ice cubes to the tray just to keep everything nice and cold so what i like to do to twist these is pinch around the size of the bra that you want right here and then pinch again right here and then just twirl it okay i found this makes it really easy like this okay so that looks really good right there and then again pinch go over about six inches or so pinch and then twirl just like that right so i'm going to finish these up and we'll start on our sherboygun brats stay tuned all right so i've got the sheboygan sausage mixture out of the fridge and it's nice and tacky i added about three quarters of a cup of water got it all mixed up so now i'm just going to load my stuffer here so one thing that i noticed about this sausage mixture is that i didn't get any air pockets in the sausage casing now if you guys saw my beef and pork sausage video that sausage did get air pockets and i use the number 10 die twice so i'm thinking this finer grind is gonna have less air pockets because it's just a much finer grind you don't have those air pockets okay so i'm just gonna put this on my stuffer just like that get it started and again if you're making two different flavors if you have a plain flavor like this sheboygan make sure that i'm making i would highly recommend that you run that past your stuffer first that way you're not mixing any spicy ingredients in with the other sausage okay so i'm just going to load the casing on here all right so i've already filled up my stuffing tube with some of the sausage mixture just tie your knot here at the end and pull it up let's get to stuffing all right so i've got the cases completely stuffed with our sheboygan sausage mixture right here now one thing you'll notice is there's probably a little bit more of the green chili cheese broths and the reason for it is if you notice i left these a little bit thinner than i left the brats i mean these suckers are girthy okay nothing wrong with little girth right so those are going to be really good now technically you want to let these dry out in your fridge for a day but we're going to have some of these for dinner i'm actually just going to cut about four links of each flavor of the sheboygans right here i'll be smoking those four and let me grab four of the green chili and cheese so i'm gonna boil these eight broths with some beer and onions then we're gonna smoke them at 275 degrees stay tuned all right so i've got some beer and some onions here coming to a boil so i'm going to go ahead and put my bratwurst in there these are my sheboygans and these are going to be delicious and here's my green chili cheese well i didn't unlink that if you notice okay all right so you want your bratwurst to turn a nice white color so once that happens probably seven to ten minutes i'll let you guys know exactly how long that takes then i'll pull them out of the beer and put them on the smoker stay tuned all right so the broth has been boiling for about 10 minutes and this is the color you want nice white color so i'm gonna let them sit in the beer for about five minutes and we'll put them on the smoker stay tuned all right we're outside of my yoder y640 pillow smoker and i've got the temperature set at 275. and look at these plump juicy brats right here so i just want them to get some color and a little bit of smoke flavor this isn't going to take very long probably seven minutes i'll come back and flip them and that'll be it we'll see you guys inside all right so the bratwurst are ready and the total cook time in the smoker was 40 minutes got them to 165 internal let's cut them up and see how we did all right let's get into the bratwurst and see how we did first i'm going to cut into these green chili cheese ones and take a look at the inside look at that perfect cheesy goodness a little bit of green chili there man these are gonna be tasty they're perfectly cooked the texture is perfect now let's try the regular sheboygan brats let's see how these look oh man that is perfect look at that got a little bit of a smoke ring again 40 minutes in the smoker these are going to be really tasty let's give them a taste all right let's give these bratwurst a try and see how we did first i'm going to try these sheboygan brats see how we did nice little smoke ring smells good i gotta tell you that bratwurst is really good it's got a very good traditional bratwurst flavor a little bit of smoke flavor that is really tasty now let's give these green chili cheddar broths a taste look at that all right so i got to tell you that green chili cheddar broth man that is fantastic the flavor the green chili is there the cheddar cheese that's a really good bratwurst well this is the third video that i've made sausage or bratwurst and i gotta tell you these are my favorite by far the bratwurst have a really good flavor by themselves but these green chili cheddar brats are fantastic hope you guys enjoyed this video if this is your first time here hit that subscribe button until next time joe a smoky joe's play bbq see ya

Channel: Smokin' Joe's Pit BBQ

Views: 17,369

Keywords: bratwurst recipe, bbq, cooking, brats, sausage, recipe, food, beer brats, barbeque, grill, meat, german, how to, recipes, barbecue (cuisine), sausage making, german sausage, how to cook beer brats, beer, making sausage, cook, how to cook, beer brats recipe, johnsonville, how to cook brats, how to cook bratwurst on stove, barbecue, bubba keg, big steel keg, grilling, how to make sausage, pork, wurst, littlegasthaus, smoker, bratwurst (dish), sheboygan brats, bratwurst, yoder, smokin joes pit bbq

Id: mzgcNI7Lr_o

Length: 20min 25sec (1225 seconds)

Published: Sat Nov 07 2020