After paying an arm and a leg to have this done at the locker, I found a great recipe online that’s very easy and makes better sausage for next to nothing. I like the fact that I can make a small amount at a time, so the sausage is fresher and doesnt get dry. You can play around with different flavors by adding different cheeses, flavorings etc. I like the hot pepper cheese and horseradish cheese myself. Prep takes about 20 min.
3 lbs ground meat (I use 1#ground beef, 2# ground venison for better texture)
1 cup cold water
3 T. Tender Quick curing salt
2 tsp. whole mustard seed
1 tsp. black pepper
1 tsp. garlic pwd.
2 tsp. liquid smoke (I skip this since I finish the sausage in the smoker)
6 oz hot pepper cheese (I cut mine into small cubes with a wire cheese slicer)
Mix all ingredients except meat and cheese together well until the curing salt dissolves. Add meat and cheese and mix very well. Form into 2 1/2″ logs on a piece of foil. Roll and twist the ends. Refrigerate for 24 hrs.
Smoke at 225 deg. until internal temp reaches 165 deg. or Bake at 300 deg for 1 1/2-2 hrs. until internal temp reaches 165 deg.
If smoked, I rinse the sausages well and cool to room temp on a rack. If baked, just let them cool on a rack. Dab away any grease that appears.
Joined: 8/8/2007Dang that looks gooood!!! Going to try for sure.
I tried Brads recipe last year. I really like it
JohnOnce correction, smoke at 300 deg. also. I did a batch today at 225 and it took almost 4 hours to reach 165.
Joined: 12/20/2011looks great!
Joined: 1/16/2012I tried brads recipe and loved it. One question. How do you keep the pepper jack cheese from melting and running out? Cooked in the oven 300 degrees for 1 hr. & 30 minRegular pepper jack melts at a pretty low temp. The stuff I show in the picture holds up really well at 300. I’d suggest looking on one of the sausage-making websites for a different cheese or cooking at a lower temp for a longer time.
Jeff K in IL
Joined: 11/1/2005I am gonna give this a try!
Location: At the pound looking for a Dawg....
I am gonna give this a try!
Brad said that you liked his sausage….The end is near....
Joined: 10/27/2010Another option is to substitute the ground beef with ground pork. I buy a boston butt pork roast. They are cheap and grind easy. It also adds a little pork fat which keeps it from drying out as much.
Joined: 9/13/2005When cooking it did you leave it in the foil?
When cooking it did you leave it in the foil?
No, I take it out and lay it on the rack bare. If you do it in the oven you’ll want some foil or a cookie sheet on a lower rack below the meat. It will drip some grease and make a mess.
Location: AlbertaBrad….Your allowed to bring that across the border as a gift
:whistle Brad….Your allowed to bring that across the border as a gift
Done Maybe a little whiskey too?
You must be logged in to reply to this topic. Click here to log into your account.