Elk Jalapeño Cheddar Brat Recipe

Prepare filling

In a medium bowl combine shredded sharp cheddar, softened cream cheese, minced fresh jalapeños, smoked paprika and 1/4 tsp freshly ground black pepper. Stir until evenly mixed and smooth. Taste and adjust jalapeño amount for heat. Refrigerate while you prepare onions and brats to firm slightly.

Caramelize onions

Heat 1 tablespoon butter and 1/2 tablespoon olive oil in a large skillet over medium-low heat. Add the thinly sliced yellow onion and 1/4 tsp kosher salt. Cook slowly, stirring every 3–4 minutes, for 18–25 minutes until onions are deeply golden and soft. Sprinkle brown sugar over the onions, stir and cook 1–2 minutes more to deepen color. Deglaze the pan with 1 teaspoon apple cider vinegar, stir, then remove from heat and keep warm.

Prep brats for filling (optional method)

If using pre-made brat casings and you prefer stuffed brats: using a small sharp paring knife, make a 3/4 length slit along the top of each brat (do not cut all the way through). Gently open the slit and spoon roughly 2–3 tablespoons of the cheddar-jalapeño filling into each brat. Press lightly to close. If you prefer not to stuff, you can skip this and simply top the cooked brats with the filling and jalapeños.

Pan-sear and finish brats

Heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a large skillet over medium heat. Season brats lightly with 1/2 tsp kosher salt and 1 tsp coarse black pepper. Place brats in the pan and sear, turning every 2–3 minutes, until nicely browned on all sides, about 8 minutes. Reduce heat to medium-low, add a splash (1/4 cup) water or beer to the pan, cover and simmer 6–8 minutes until cooked through (internal temp 160°F / 71°C for pork, or follow package for elk). If stuffed, keep an eye so filling heats through but does not leak excessively. Remove brats to a plate and tent with foil to rest 3–5 minutes.

Grill finish (optional)

Alternatively, finish brats on a preheated medium-high grill for 3–5 minutes, turning to get grill marks and to warm the filling, then remove and rest 3–5 minutes.

Assemble

Split rolls without cutting all the way through. Spread about 1 tablespoon pub mustard inside each roll. Place a rested brat inside each roll. Top with 2–3 tablespoons caramelized onions, a spoonful of any remaining cheddar-jalapeño filling if desired, and a few thin fresh jalapeño slices if you want extra heat. Garnish with chopped cilantro or parsley and serve with lime wedges on the side.

Serve immediately while hot. Leftover caramelized onions and filling keep refrigerated in airtight containers for up to 4 days.