Bratwurst
Burnout Pickle Brats
Nashville Hot Pickle Bratwurst
- Internal temp
- 160°F (71°C)
- Casing size
- 32-35 mm
- Casing
- All Natural Hog Casings
What goes in it
- Kosher Salt
- Cayenne Pepper
- Smoked Paprika
- Garlic Powder
- Onion Powder
- Mustard Powder
- Coarse Black Pepper
- Dill Weed
- Dill Pickles (drained, diced)
- High-Temp Pepper Jack (1/4" cubes)
- Hot Sauce (e.g. Frank's)
- Ice Cold Water
Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.
The meat
Lean Wild Game · Lean Beef · Pork Butt · Pork Shoulder
How it's made
- Grind meat and fat through a 1/4" plate. Keep everything ice cold — partially frozen meat grinds best.
- Mix all dry seasonings together in a small bowl.
- Add seasoning mix, hot sauce, and ice water to ground meat. Mix by hand until the batter is sticky and tacky — you want good protein extraction for a solid bind.
- Drain diced pickles thoroughly and pat dry with paper towels. Fold in pickles and high-temp pepper jack cubes by hand. Mix just enough to distribute evenly — over-mixing smears the cheese.
- Stuff into natural hog casings (32-35mm). Twist or tie into 6" links.
- Refrigerate overnight uncovered to let flavors meld and casings dry slightly — this gives a better snap on the grill.
- Vacuum seal and freeze for storage, or grill over medium heat, turning frequently, until internal temp hits 160°F. Don't puncture the casings — keeps the melted pepper jack inside.
Wood
Hickory · Cherry · Pecan
Safety
- 100% Pork Butt or Pork Shoulder works great on its own — it has the right lean-to-fat ratio naturally.
- Keep meat very cold during grinding and mixing
- Do not overwork the meat or it will become tough
- Cook to 160°F internal temperature
- Drain pickles thoroughly before adding — excess brine throws off the moisture balance.