Cookwith

Name: Cheddar & Sauerkraut Bratwursts
Prep time: 2 h
Total time: 2 h
Yield: 50 servings
Ingredients: 25 lbs pork shoulder (well-marbled, boneless, cubed); 1.5 lbs sharp cheddar cheese, diced into 1/4-inch cubes; 2 lbs sauerkraut, well-drained and chopped; 1/2 cup kosher salt; 1/4 cup ground black pepper; 1/4 cup garlic powder; 1/4 cup onion powder; 3 tbsp ground mustard seed; 1/4 cup paprika; 2 tbsp marjoram (dried); 1/4 cup sugar; 2 cups ice water; 15 feet hog casings (rinsed and soaked as per package instructions)

Cheddar & Sauerkraut Bratwursts

FrozenMint3845

This cheddar and sauerkraut bratwurst recipe is a celebration of classic German flavors with a cheesy American twist. The sharp cheddar melts into pockets of gooey richness while the tangy sauerkraut brings brightness and juiciness to every bite. Perfect for grilling or pan-searing, these brats are a showstopper at cookouts or Oktoberfest gatherings. Making your own sausages from scratch lets you control every aspect of flavor and texture—plus, it’s a rewarding project if you have a big batch of pork and want to impress friends and family. Serve with spicy mustard and crusty rolls for the ultimate experience!

Ingredients

Instructions

Chill all equipment (grinder, bowls, and meat) in the freezer for 30 minutes before starting.
Grind the pork shoulder using a coarse grind attachment. For a finer texture, grind a second time.
In a large mixing bowl, combine ground pork with salt, pepper, garlic powder, onion powder, ground mustard, paprika, marjoram, and sugar. Mix thoroughly by hand or with a stand mixer fitted with a paddle attachment until the mixture becomes sticky and cohesive.
Slowly add the ice water to the meat mixture, mixing continuously until fully absorbed and the mixture is tacky.
Fold in the diced cheddar and chopped, well-drained sauerkraut. Mix gently to distribute evenly.
Rinse and soak hog casings as per package instructions. Fit your sausage stuffer with the casing.
Stuff the sausage mixture into the casings, being careful not to overfill. Twist into 6-inch links.
Prick any air bubbles with a pin. Refrigerate the sausages uncovered for at least 1 hour to help them firm up.
To cook, grill over medium heat or pan-sear until internal temperature reaches 155°F (68°C), about 15-20 minutes, turning occasionally.
Serve hot with mustard, sauerkraut, and your favorite bratwurst accompaniments. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.