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Post Fri Jun 07, 2013 8:19 am
Griffin well done
well done

Posts: 3332
Location: Dallas, Texas

Started off last Friday by grinding up 5 lbs of quality pork butt from Hirsch's meat market.


5lbs all ground up, spices and cheese mixed in and ready to sit overnight in the fridge.


Before stuffing, make sure to test fry a patty and adjust seasoning as needed.

Stuffed them the next day into 32mm hog casings. Two of them got cooked Saturday as a last minute addition to our menu. Just grilled them up on the Mini Egg.


And the rest sat in the fridge. When I finally got around to cooking them, I got my Egg up to 400F and plopped down a Cast Iron skillet filled with 32 oz of sauerkraut, some yellow onions, a bit of beer, butter, dry mustard, garlic powder, paprika, red pepper and some black pepper.


I let that get warm for about 15 minutes before throwing in my cheddarwurst.


I cooked the wurst for 15 minutes, flipped and another 15 minutes and then put it directly on the grill.


Let that cook about another 10 minutes or so (IT temp was 150) and then pulled it.


Gotta show a sliced shot.


If you look real closely and squint your eyes, you can see a bit of smoke ring even.

•5 lb pork butt, ground
•5 tsp Kosher Salt
•5 tsp sugar
•1 Tb Ground Coriander
•1 Tb Ground Sage
•1 tsp Paprika
•1 tsp fresh Rosemary, finely chopped (or 2 tsp dried)
•1 Tb Dry Mustard
•1 tsp Black Pepper
•1 tsp Nutmeg
•8 oz Cheddar cheese, cubed in ¼” pieces (high temp cheese if you can find it)
•1 cup cold water
•32mm Pork casings; tied off into 6” lengths.
Last edited by Griffin on Fri Jun 07, 2013 10:22 am, edited 1 time in total.

Post Fri Jun 07, 2013 8:41 am
sroach well done
well done

Posts: 1219
Location: Warrington, PA

Outstanding! What great looking "wurst" you can see the smoke ring for sure!
18.5 Kettle Gold
18.5 WSM

Post Fri Jun 07, 2013 10:23 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 8648
Location: Stoughton, WI
Agreed - no squinting necessary to see the ring!

Those look mighty tasty. Is that your secret ingredient I see in the background of the first photo? :wink:

Post Fri Jun 07, 2013 11:57 am
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 6079
Location: Central Alberta, Canada

Griffin wrote:
If you look real closely and squint your eyes, you can see a bit of smoke ring even.

Yes - you can, and you don't even need to squint much.

Those are excellent-looking brats, Griffin! I've bookmarked this post so when the latest forum changes are done we should be able to move this to the Member Recipes forum. :cheers:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Fri Jun 07, 2013 3:04 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Outstanding! That should be called CheddarBetter...not "wurst"...:)
Large BGE
CG Duo with SFB


Post Fri Jun 07, 2013 8:33 pm
beercuer User avatar
well done
well done

Posts: 2306
Location: Southern Californy
My goodness, mighty impressive sausages there, Griff! I sure like what you also did to dress up the kraut. I'm curious... have you ever made a homemade knockwurst? Image
Got beer???

Post Sun Jun 09, 2013 7:38 am
QJuju well done
well done

Posts: 1976
Location: La Grange, Kentucky

Those do look ridiculously tasty!! My mom was German and that was a typical dinner of my childhood. You nailed it.

Post Wed Jun 12, 2013 8:47 am
Griffin well done
well done

Posts: 3332
Location: Dallas, Texas

Sorry I haven't replied. I've been away from the computer for a while.

Screaming Chicken that "secret ingredient' goes into the cook quite frequently. And by the cook, I mean me. :D

CharredGriller - there's gonna be a member recipe section? Cool.

beercuer - no, but know you got me curious. Maybe the next batch, although I've been thinking hot dogs as well...

And to everybody else, thanks for the kind words. making sausage ain't easy, but when you nail a recipe its all worth it.

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