Smoked Bagel Jalapeņo Velveeta-Wurst.
Good morning all.
I made 5 lbs of these Brats last weekend with 50% chicken and 50% pork butt, Velveeta shreds and just enough jalapeņos for flavor and a tiny bit of heat. Then I smoked them for about 3 hours with wild cherry.
Bratwurst spices.
50/50 ground chicken/pork, jalapeņos, and Velveeta cheese shreds in the KA mixer.
The cheese is really good, but if you use it, make sure you slow roast or smoke the sausage. 250° is all the cheese can take before it starts to flow pretty thin.
Ingredients all mixed up. If everything is very cold, these mixers work great for anything 10 lbs or less. The KA will mix it very well in about 2 minutes or less. This is an action shot about 30 seconds into mixing.
Casing loaded, tied and ready to stuff.
Finally....... some good casing.
Here's the first batch smoked to 175°. Don't forget, they are 50% chicken.
Here they are in the sourdough bagel wrap. This is the "floor time" stage. Up to this point everything took place yesterday and last night.
This morning I took them out of the fridge and let them come to room temp, boiled and baked them, and here they are cooling a bit before we consume them.
I'll just let the next 3 speak for themselves.
And this is how you know it was darn good.
Gotta get me some more of the Jack Daniels Honey Dijon though.
Thanks for sharing my breakfast with me.
I made enough of these to freeze and eat at work for a few weeks.
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