CHEDDAR SMOKED SAUSAGE RECIPE RECIPES

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SMOKED JALAPENO CHEDDAR SAUSAGE – 2 GUYS & A COOLER



Smoked Jalapeno Cheddar Sausage – 2 Guys & A Cooler image

Cheesy, Spicy, Smoky

Provided by Eric

Categories     Appetizer    Main Course    Side Dish    Snack

Prep Time 1470 minutes

Cook Time 360 minutes

Yield 1000

Number Of Ingredients 19

500 g lean pork
200 g lean beef
300 g pork back fat
16 g kosher salt
2.5 g insta cure #1
3 g black pepper
5 g garlic powder
1.5 g onion powder
.5 g sugar
2.5 g chipotle powder
2.5 g Paprika
6 g mustard seed
2.5 g red pepper flakes
20 g nonfat dry powder milk
.8 g sodium erythorbate
60 ml ice cold cream
30 g diced jalapenos
100 g extra sharp cheddar (cut into small cubes)
hog casings

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.
  • Smoking Schedule

PENNE AND SMOKED SAUSAGE RECIPE: HOW TO MAKE IT



Penne and Smoked Sausage Recipe: How to Make It image

This pasta is a must-try smoked sausage recipe. It just tastes so good when it’s hot and bubbly from the oven. The cheddar french-fried onions lend a cheesy, crunchy touch. —Margaret Wilson, Sun City, California

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 7

2 cups uncooked penne pasta
1 pound smoked sausage, cut into 1/4-inch slices
1-1/2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/2 cups cheddar french-fried onions, divided
1 cup shredded part-skim mozzarella cheese, divided
1 cup frozen peas

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°.

Nutrition Facts : Calories 553 calories, FatContent 35g fat (14g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 1425mg sodium, CarbohydrateContent 36g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 22g protein.

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