Barbecue: Smoked Cheddar And Jalapeño Sausage Recipe
- 5 lbs of pork shoulder, cubed and trimmed of tough gristle
- 1 1/2 lbs pork fat back, cubed
- 1 lb sharp cheddar, half cubed, half grated
- 10 medium jalapenos, seeded and chopped fine
- Kosher salt
- Freshly ground black pepper
- Medium hog casings, soaked in lukewarm water for at least 30 minutes prior to use
- Chunks of applewood or other smoking wood of your choice
- Using the fine die on your meat grinder, grind the pork shoulder, fat, and cheese cubes into a bowl set in ice water. Add in the grated cheese, jalapenos, and salt and pepper to taste. Using a stand mixer, mix on medium speed for 2 to 3 minutes.
- Make a small patty from the mixture and cook in a skillet, placing the rest of the meat in refrigerator during this time. Taste the patty and adjust seasonings as needed. When the seasoning is right, stuff the meat into medium hog casings and twist into 6" links. Store sausages in the refrigerator until ready to smoke.
- Fire up your smoker to 225u0b0F. When at temperature, add wood chunks and the sausages. Smoke until an instant read thermometer reads 155u0b0F when inserted into the sausages, about 1 to 2 hours. Remove from the smoker, let cool for 15 minutes, and serve.
pork shoulder, pork fat back, cheddar, jalapeufos, kosher salt, freshly ground black pepper, casings, applewood
Taken from www.seriouseats.com/recipes/2009/09/barbecue-smoked-cheddar-jalapeno-sausage-recipe.html (may not work)