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Jalapeño Popper Sausage - Good

Meat Processing

47 Posts 19 Posters 2.0k Views 15 Watching

G Grimpuppy

Starting to get low on brats so I made 3 batches last night. From left to right, hatch green chili w/cheddar cheese. Jalapeño popper w/bacon, cream cheese and fresh jalapeños. Chicken (thighs) using hatch green chili, fresh jalapeños and bacon.

I have made about every flavor of brat and these three are my favorites that I will always have in the freezer. They are so good!
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samspade
Team Orange Masterbuilt Sous Vide Team Blue Power User
wrote on last edited by

#41

Grimpuppy looks great I love jalapenos
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G Grimpuppy

Starting to get low on brats so I made 3 batches last night. From left to right, hatch green chili w/cheddar cheese. Jalapeño popper w/bacon, cream cheese and fresh jalapeños. Chicken (thighs) using hatch green chili, fresh jalapeños and bacon.

I have made about every flavor of brat and these three are my favorites that I will always have in the freezer. They are so good!
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mrobisr
Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
wrote on last edited by

#42

Grimpuppy They look terrific.
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G Grimpuppy

Starting to get low on brats so I made 3 batches last night. From left to right, hatch green chili w/cheddar cheese. Jalapeño popper w/bacon, cream cheese and fresh jalapeños. Chicken (thighs) using hatch green chili, fresh jalapeños and bacon.

I have made about every flavor of brat and these three are my favorites that I will always have in the freezer. They are so good!
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bocephus
Team Orange Power User Canning Masterbuilt Veteran
wrote on last edited by

#43

Grimpuppy Good looking brats, what size casings did you use?
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B bocephus

Grimpuppy Good looking brats, what size casings did you use?
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Grimpuppy
Team Blue Military Veterans Power User Regular Contributors
wrote on last edited by

#44

bocephus I used 30mm fresh collagen casings.
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G Grimpuppy

bocephus I used 30mm fresh collagen casings.
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bocephus
Team Orange Power User Canning Masterbuilt Veteran
wrote on last edited by

#45

Grimpuppy Thanks, they are about the size I would like to make.
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G Grimpuppy

Starting to get low on brats so I made 3 batches last night. From left to right, hatch green chili w/cheddar cheese. Jalapeño popper w/bacon, cream cheese and fresh jalapeños. Chicken (thighs) using hatch green chili, fresh jalapeños and bacon.

I have made about every flavor of brat and these three are my favorites that I will always have in the freezer. They are so good!
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PapaSop
Team Orange Power User Veteran
wrote on last edited by

#46

Grimpuppy
Curious what you’re using for final grind.
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P PapaSop

Grimpuppy
Curious what you’re using for final grind.
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Grimpuppy
Team Blue Military Veterans Power User Regular Contributors
wrote on last edited by Grimpuppy

#47

PapaSop twice through a 3/8 plate. I like a little courser texture on brats.
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