JALAPENO CHEDDAR SAUSAGE RECIPES

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JALAPENO CHEDDAR DEER SAUSAGE RECIPE - FOOD.COM



Jalapeno Cheddar Deer Sausage Recipe - Food.com image

Make and share this Jalapeno Cheddar Deer Sausage recipe from Food.com.

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 10 large sausages

Number Of Ingredients 12

1 cup cold water
5 tablespoons morton tender quick
2 teaspoons mustard seeds
2 teaspoons garlic powder
2 teaspoons fresh coarse ground black pepper
4 teaspoons liquid smoke flavoring
3 lbs lean ground venison
2 lbs pork, trimmings
1 1/2 cups cheddar cheese, 1/4 inch cubes
4 jalapeno peppers, seeded and minced
3 tablespoons red chili pepper flakes
3 tablespoons dried Thai basil

Steps:

  • Mix all ingredients
  • Stuff into natural casing.
  • refrigerate for 24 hours.
  • Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C) or freeze till later.

Nutrition Facts : Calories 478.2, FatContent 24.2, SaturatedFatContent 11, CholesterolContent 202.9, SodiumContent 298.4, CarbohydrateContent 2.7, FiberContent 1.2, SugarContent 0.5, ProteinContent 59.5

JALAPENO CHEDDAR SUMMER SAUSAGE – PS SEASONING



Jalapeno Cheddar Summer Sausage – PS Seasoning image

Provided by PS Seasoning

Total Time P0D

Cook Time P0D

Number Of Ingredients 7

For 25 Lbs of Meat
15 Lbs Lean Beef Trims
10 Lbs Regular Pork Trims
2-3 C Distilled Water
1 Bundle 2 1/2 Mahogany Casings
1 Pk No 391 Jalapeno Summer Sausage Seasoning- B Unit
1 Lb High Temp Cheddar Cheese

Steps:

  • Grind all meat through ?" plate or larger. Regrind through ?" plate.
  • Add entire contents of Maple Cure (included with seasoning packet) to water; mix into meat.
  • Add seasoning and high temp cheese into meat and mix for 4-6 minutes until meat is tacky.
  • Stuff into fibrous casings.
  • Preheat Smoker to 100°F.
  • Place sausage on smoke sticks.
  • Insert temperature probe to center of one sausage.
  • Open dampers all the way. Run at 100°F for one hour.
  •  After an hour, increase temperature to 110°F; add ? pan moistened sawdust; smoke for 4 hours with top damper ? open and bottom damper ¾ open.
  • Add another ? pan of moistened sawdust, increase heat to 165°F. Heat until internal temperature reaches 152°F.
  • Turn OFF smoker; place sausage in cold water bath for 20 minutes; to cool sausage to 100°F. Then dry and place in cooler.
  • Preheat Smoker to 100°F.
  • Place sausage on smoke sticks. Insert temperature probe to center of one sausage.
  • Dry for 1 hour.
  • After an hour, place ? pan of moistened sawdust on burner. Run all night at 100°F.
  • The next morning, place another ? pan of moistened sawdust on burner.
  • Set temperature to 170°F, cook until internal temperature reaches 152°F.
  • Turn OFF smoker; place sausage in cold water bath for 20 minutes; to cool sausage to 110°F. Then dry and place in cooler.
  • Line the bottom of your oven with foil to catch the drippings.
  • Lay your product on the oven screens and cook at the lowest heat possible for the 1st hour. Leave the door open slightly if necessary.
  • Bake at 180°-200°F until product reaches an internal temperature of 152°F.
  • After cooking, place sausage in refrigerator or freezer.
  • Note: Add liquid smoke to your meat grind prior to stuffing to achieve a genuine smoked sausage flavor when cooking in oven.

Nutrition Facts : ServingSize

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