Cheddar Bratwurst Kit

This Cheddar Bratwurst Kit is everything but the meat. Our classic brat seasoning, a home pack of natural hog casings, and a pound of high temp cheddar that holds together on the grill instead of running out into the coals — portioned for one 10 lb. batch.

Nutmeg is what makes a brat a brat, and it's the backbone of this blend. These are fresh sausages, so no cure is needed — mix, stuff, and grill or freeze.

A cheddar brat is forgiving in a way a plain brat isn't. The cheese keeps the link moist even if the grill runs a little hot, which is why it's worth doing with a cheese built for the job rather than cubes from the deli counter.

What's in the Kit

Bratwurst Seasoning, 4 oz. — nutmeg, salt, pepper and dextrose in the proportions that make a proper Wisconsin-style brat. Blended without silicon dioxide, fillers or extenders, so if it cakes up it hasn't spoiled — just crush it loose. Seasons 10 lbs., and no additional salt is needed. It also works as a base if you like to adjust a brat recipe from there.

High Temp Cheddar Cheese, 1 lb. — diced 1/4" and made to hold its shape to 400°F, which matters more on a grill than in a smokehouse. Ordinary cheddar melts out through the casing; this stays in pockets. One pound suits 10 lbs. of meat at our recommended 5–10% ratio.

Natural Hog Casings, Home Pack — edible natural casing in a small, manageable pack sized for home batches. Makes up to 25 lbs., so there's casing left for your next run. Sizes vary within the pack, which is what keeps a home pack affordable.

Features

• Makes 10 lbs. of fresh cheddar bratwurst
• Nutmeg-forward, to authentic Wisconsin-style proportions
• No cure needed — these are fresh sausages, not smoked
• No silicon dioxide, fillers or extenders in the seasoning
• High temp cheddar holds its shape to 400°F
• Edible natural hog casing — no peeling
• Enough casing left over for your next batch
• Seasoning blended and packed by The Sausage Maker in Buffalo, New York

10 lb. Cheddar Bratwurst Recipe

• 10 lbs. pork butt
• 4 oz. Bratwurst Seasoning (the full packet)
• 1 lb. High Temp Cheddar Cheese
• 3 whole eggs
• 1 pint fresh milk
• 10 oz. soy protein concentrate — 2 cups, not packed (see below)

Instructions

1. Rinse the casings of their salt under cool running water, flush the insides, and soak in cool water in the refrigerator for about 2 hours before use.
2. Grind all the meat through a 3/8" plate.
3. Add the seasoning, eggs, milk and binder, and mix thoroughly until evenly distributed through the meat.
4. Fold in the cheese last, working gently so the dice stay whole.
5. Stuff into the hog casings and link to brat length, or form into patties instead.
6. Grill over medium heat, or refrigerate and cook within a day or two.
7. Freeze any sausage that won't be eaten right away.

Before you start

Our brat recipe calls for three things from your own kitchen or cart: 3 eggs, 1 pint of fresh milk, and 10 oz. of soy protein concentrate. The eggs and milk you probably have. The soy protein is the binder that gives a brat its tender, slightly springy texture, and it's the one piece worth adding to your order — the smallest bag covers this batch and several more.

Ingredients

Seasoning: salt, pepper, dextrose, nutmeg, and other spices.

Allergens

Milk, from the cheese. Soybean oil used as a mixing aid in the seasoning.

Storage

• Keep the cheese refrigerated. Freezing is not recommended.
• Store the seasoning in a cool, dry place.
• Keep natural casings refrigerated until use, and never freeze them.

Shipping

This kit contains cheese. During the warmer months of the year we ship cheese on Mondays and Tuesdays only. Orders placed later in the week go out the following Monday or Tuesday. Natural casings cannot be shipped outside the United States.

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