Homemade Smoked Cheddar Sausages Recipes

HOMEMADE SMOKED CHEDDAR SAUSAGES

Steps:

• Place the diced pork in the freeze for about 45 minutes to get it to a temperature of 32 degrees F (0 celsius). Grind the pork and fat through a 1/4 inch (6mm) die. Grind the meat quickly into the bowl of a stand mixer (ideally have the bowl set atop an ice bath to keep the meat cold) and then grind it all a second time. Chill the meat in the refrigerator while you assemble the spice mixture.In a small bowl combine all the spices.
• Remove the ground meat from the fridge and place it on the stand mixer fitted with a paddle attachment. Add the spice mix, dry milk powder and the ice water.Mix the meat mixture with the paddle for 3-4 minutes until threads begin to appear in the meat: If you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart. When you see this your meat is ready. If the meat mixture is too dry and stiff, add a little more ice water. Stir the diced Cheddar into the meat mixture and chill it in the fridge while you prepare the sausage stuffer.*This is also the time to taste your sausage mixture so you can adjust the seasonings if needed. To do this, take a bit of the meat mixture, fry it up in a pan, taste it and adjust the seasonings if needed.
• Thread the sausage stuffer with the prepared hog casings, fill the sausage stuffer with the meat mixture, and stuff the casings being careful to avoid air gaps while also being careful to not over-stuff the casings. Twist the sausages into links (about 6 inches each according to personal preference). Use a sausage pricker to prick any air bubbles out of the links.For best results chill the sausages overnight.
• Smoke the Sausages: Preheat your smoker to 175-185 degrees F. Smoke the sausages until their internal temperature reaches 160 degrees F (try to avoid exceeding 160 F or you run the risk of the fat melting and ending up with shriveled sausages). Add a handful of wood chips twice throughout the smoking process. Hickory wood chips and apple wood chips are both great choices for pork.
• Cool Down the Sausages: Once the sausages reach the correct internal temperature they need to be cooled down very quickly to about 120 degrees F to keep the sausages from continuing to cook and to prevent the casings from shrinking and shriveling. Submerging the sausages in an ice bath is often recommended but I don't like to take the chance of getting water inside the casings. So I prefer the other commonly used method of spraying them with cold water for several minutes in the sink or you can even leave them on the smoker racks and spray them with a garden hose. The important thing is to work quickly and immediately after the sausages reach the right internal temp. Once you get the temp down to around 120 degrees F, let the sausages air dry for an hour or two. Now they're ready to eat. You can keep them stored in the fridge for 3-4 days or freeze them for up to 3 months. If you vacuum seal them you can freeze them a little longer.
• To reheat the sausages, pan fry them for a few minutes or heat them on the grill.Makes about 24 sausages depending on the diameter of the casings and how tightly they're stuffed.

CHEESY SMOKED SAUSAGE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish and oil with 1 teaspoon olive oil.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
• Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and ground black pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into prepared baking dish, sprinkle with American cheese, and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil from baking dish, increase heat to 425, and bake until sauce is bubbly, and the top is golden brown, about 15 minutes. Cool for 15 minutes before serving.

JALAPEV±O CHEDDAR SMOKED SAUSAGE RECIPE | TRAEGER GRILLS

Steps:

• Soak your hog casings in water according to package directions. While casings are soaking, make your sausage.
• Place all ingredients in the bowl of a food processor and pulse to combine. Be careful not to overwork, the meat should be a little tacky and all spices fully incorporated.
• Place sausage mixture in your sausage stuffer and proceed to stuff the casing according to manufacturer's directions. Be sure to stuff the length of the casing, then create the links afterwards. Use caution not to overstuff or they will burst when you go to create the links.
• Hang the sausages and allow to air dry at room temperature for an hour or so, then transfer to the refrigerator to dry overnight.
• When ready to cook, set Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• Place the sausages directly on the grill grate and smoke for 2 to 3 hours, or until they reach an internal temperature of 155℉. Enjoy!

JALAPENO CHEDDAR SAUSAGE

Steps:

• Cut the beef and the pork into 1"-1.5" pieces, keeping the two separately and ensuring that the meat stays below 40F at all times.
• Grind the beef through a 3/8" (10mm) plate and the pork through a 1/4" (6mm) plate.
• Add the salt, the spices, the water, and mix well until the meat is sticky.
• Fold in the jalapeno peppers and the cheese, making sure that they are distributed evenly.
• Stuff into hog casings, tie off the ends and twist into 6" links.
• Smoke over oak or hickory until the internal temperature is at least 165F. You can also cook this sausage on a grill, air fryer or a pan.

ONE PAN CHEESY SMOKED SAUSAGE PASTA SKILLET

Steps:

• Add olive oil to a 5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.
• Add chicken broth, tomatoes (undrained), milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender and most of the liquid is absorbed.
• Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve. (You could also broil for a couple of minutes to melt the cheese).

PENNE AND SMOKED SAUSAGE

Steps:

• Preheat oven to 375°. Cook pasta according to package directions., Meanwhile, in a large skillet, brown sausage over medium heat 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture., Transfer to a greased 13x9-in. baking dish. Cover and bake until bubbly, 25-30 minutes. Sprinkle with remaining onions and cheese. Bake, uncovered, until cheese is melted, 3-5 minutes longer. Freeze option: Sprinkle remaining onions and cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

SMOKED JALAPENO CHEDDAR SAUSAGE

Steps:

• Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f - 34F.
• Prepare all of your seasonings. Clean and rehydrate your casings
• Grind your very chilled meat and fat on a medium plate (6mm)
• Add all of the seasonings, the cream, and the peppers to your mince meat then mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
• Once your meat has become tacky add the cheddar cheese and mix to incorporate the cheese.
• Stuff your mince meat into the casings, link, and prick out any air pockets.
• If you used Sodium Erythorbate in your recipe you can cook immediately. If you didn't then you need to let the sausages rest in your refrigerator overnight to allow the cure to work.