SMOKED CHEDDAR RECIPES RECIPES

Name: Smoked Jalapeno Cheddar Sausage
Prep time: 1 d 30 min
Cook time: 6 h
Yield: 1000
Cuisine: American
Ingredients: 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

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

Ingredients

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

SMOKED SAUSAGE CASSOULET RECIPE | MYRECIPES

Smoked Sausage Cassoulet Recipe | MyRecipes image

This hearty soup is exploding with flavors. Meat lovers will crave this bacon-packed and sausage-enriched delight. For a thicker consistency, let the cassoulet stand 30 minutes before serving.

Provided by MyRecipes

Yield 8 servings (serving size: 1 cup cassoulet, 1 teaspoon cheese, and 1 teaspoon parsley)

Number Of Ingredients 13

Ingredients

2 bacon slices
2 cups chopped onion
1 teaspoon dried thyme
½ teaspoon dried rosemary
3 garlic cloves, minced
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 (14.5-ounce) cans diced tomatoes, drained
2 (15-ounce) cans Great Northern beans, rinsed and drained
1 pound lean boneless pork loin roast, trimmed and cut into 1-inch cubes
½ pound reduced-fat smoked sausage, cut into 1/2-inch cubes
8 teaspoons finely shredded fresh Parmesan cheese
8 teaspoons chopped fresh flat-leaf parsley

Steps:

Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat.
Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.

Nutrition Facts : Calories 249 calories, CarbohydrateContent 23.8 g, CholesterolContent 48 mg, FatContent 7.6 g, FiberContent 4.6 g, ProteinContent 22.2 g, SaturatedFatContent 2.7 g, SodiumContent 627 mg

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