BBQ Cajun Brats, I enjoy making sausages and playing with all the flavor profiles that match my taste. I am working on a “Zippy” brat that I will keep on hand just for snacks. This is a good one, with a little sweet heat using Grandville’s Cajun Kick Gourmet BBQ Jam.

At this point Patti won’t even taste any of my brats, I guess that just leaves more for me and Rat…

We Used Both Natural & Collagen Casing then smoked them for 3 hours at 250* (121c) for that “Kiss of Smoke”. I saved 1 ½ pounds aside to make burgers soon…

Sausage making is easier than you might think, keep in mind that man has been making some 3000 years before Christ. They had only stone tools then and today you can get a decent grinder/stuffer for less than $100. There are no rules as to the flavor profile you can go. In the U.S. alone there are over 200 styles of sausage.

The only rules you need to pay attention to are the “Kitchen Police”, “Keep Things Clean and Cold” …

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

BBQ Cajun Brats
A Wood Pellet Grill Recipe

Prep Time: 1 1/2 hrs.
Cook Time: 3 hours at 250* (121c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets

Ingredients: Kickin Cajun Brats

• 6-lb fine ground pork butt, (we cold smoked the pork)
• 1-lb pork fat
• 4 TBSP Chef of the Future’s Cajun Rub and Seasoning
• 2 cups cloves of garlic, (we cold smoked the garlic)
• ½ cup Red Pepper Flakes
• ½ cup course ground black pepper
• ½ cup minced dried onion
• 2 TBSP Butcher’s BBQ Hickory Smoked Salt
• 1 -18 oz. jar Grandville’s Cajun Kick BBQ Jam
• Casing of choice for stuffing

BBQ Cajun Brats
A Wood Pellet Grill Recipe

Cooking Directions: BBQ Cajun Brats

I found that 5 pounds boneless pork butt works out great for home sausage making. Just the right amount of fat for a lower fat sausage. But tonight, I did 6 pounds so I could put some aside for some BIG BURGERS. I Love Big Burgers…

For some sausage you may want to add a little more fat for a juicier sausage. So, I added a pound of pork fat. Pork fat is hard to find here in CA. We don’t even have a butcher in town, just prepackaged meat. So sometimes I just use bacon ends and pieces. It will be easier if you freeze the bacon a bit to frim up a little. Then trim it into 1-inch pieces and run it threw your grinder. It goes through the meat grinder better with the pork and its easier to blend together.

Trim fat from the pork to your fat preference and remove all the silver skin you can. Slice into cubes that will feed into your meat grinder about 1 ½ inches work well with my grinder.

TIP: #1 The meat will cut easier if you partly freeze it.
#2 I keep steel bowls in the freezer to place the meat in for each step to help keep it cold.

BBQ Cajun Brats
A Wood Pellet Grill Recipe

For this batch I put the meat, fat, garlic in a bowl and ran it threw my grinder. Thinking this makes blending everything together a bit easier.

Grind the meat using the large cutting disc running the meat into a “COLD” bowl. Place meat into the fridge in between steps. I use a big stainless bowl to mix in the seasoning and BBQ Jam thoroughly to ensure the ingredients are spread evenly throughout the meat and through the grinder with a large cutting disc again to help blend the seasoning.

Then back into the fridge as you set up the stuffer. You can let the seasonings blend overnight if you like.

I like to do a taste test of your seasoned meat to see if you want to make any adjustments by placing a tablespoonful of meat into a skillet and cooking it. It was good and I am looking forward to doing a few burgers with my sausage.

If your taste test was good, load your casing onto the stuffing tube with the directions for the casing you are using. I used both hog and collagen casing today. Start the stuffer and get all the air out of the stuffing tube.

BBQ Cajun Brats
A Wood Pellet Grill Recipe

Tie a knot in the casing and start stuffing them. Try to keep the air out of the sausage you can, or it will explode as it’s cooking. You can buy a sausage pick for $10 or just use an ice pick, paper clip, tooth pick or a knife tip. Do this when you tie off your casing and/or twist into links.

To serve we smoked these for 3 hours at 250* (121c) until we had an internal temperature around of 150* (65c).

U.S.D.A. SAFE for ALL GROUND meat is 165* (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

BBQ Cajun Brats
A Wood Pellet Grill Recipe

 

 

BBQ Cajun Brats
A Wood Pellet Grill Recipe

 

 

BBQ Cajun Brats
A Wood Pellet Grill Recipe

 

 

BBQ Cajun Brats
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

http://datenightdoins.com
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