HOMEMADE SMOKED CHEDDAR SAUSAGES
Smoky, zesty and oozing with cheese, these homemade smoked cheddar sausages are absolutely perfect for your next grilling party!
Provided by Kimberly Killebrew
Categories Main Course
Time 6h
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 sausage, Calories 338 kcal, Carbohydrate 2 g, Protein 23 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 77 mg, Sodium 902 mg, Fiber 1 g, Sugar 2 g
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.
CHEDDAR SAUSAGE
Make and share this Cheddar Sausage recipe from Food.com.
Provided by NovaLee
Categories Breakfast
Time 27m
Yield 4 sausages
Number Of Ingredients 7
Steps:
- Place all ingredients in a food processor and process until thoroughly combined but still chunky.
- Place the mixtrure in a piping bag.
- Spread a sheet of large plastic wrap out on a just moistened work surface and pipe out a large bead of the sausage filling.
- Leave several inches of platic wrap empty on either side of the sausage.
- Roll up the plastic wrap carefully,try to avoid forming any air bubbles inside the plastic.
- Grasp both ends of the plastic wrap and twirl the works repeatedly until the plastic tightens around the sausage.
- If any air pockets form prick them with a pin.
- Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.
- Poached the plastic wrapped links in simmering water for 5-7 minutes,depending on their thickness.
- Just cook them through then cool the sausages by immersing them in ice water for a few minutes.
- Cut off the plastic wrap and squeeze out the sausage.
- When ready to serve quickly reheat them by browning them in a bit of butter until heated through.
- Serve immediately.
Nutrition Facts : Calories 226.3, Fat 18.9, SaturatedFat 7.9, Cholesterol 55, Sodium 525, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 12.6
SAUSAGE-CHEDDAR BISCUITS
Provided by Trisha Yearwood
Categories appetizer
Time 55m
Yield 16 to 18 biscuits
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- In a medium skillet over medium heat, cook the sausage until well-browned, breaking it up into small pieces. Let cool completely, either on the counter or in the freezer.
- Mix together the butter and sour cream in a stand mixer. Mix in the flour, 1 cup at a time, mixing until fully combined. Add the sausage and cheddar, and mix until well incorporated.
- Drop heaping spoonfuls of the dough onto the prepared baking sheets. Bake until lightly browned, 20 to 25 minutes.
SAUSAGE, EGG AND CHEDDAR FARMER'S BREAKFAST
Steps:
- Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan., Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.
Nutrition Facts : Calories 330 calories, Fat 24g fat (11g saturated fat), Cholesterol 364mg cholesterol, Sodium 612mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.
JALAPENO CHEDDAR DEER SAUSAGE
Make and share this Jalapeno Cheddar Deer Sausage recipe from Food.com.
Provided by salvador1709
Categories < 4 Hours
Time 1h5m
Yield 10 large sausages
Number Of Ingredients 12
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, Fat 24.2, SaturatedFat 11, Cholesterol 202.9, Sodium 298.4, Carbohydrate 2.7, Fiber 1.2, Sugar 0.5, Protein 59.5
CHEDDAR, SAUSAGE, AND EGG BREAKFAST BAKE RECIPE BY TASTY
This easy sausage and egg breakfast bake recipe is perfect to throw something together for a crowd. After quickly cooking the sausage and spinach, add the rest of the ingredients to a baking pan, put it in the oven, and you're done! This recipe is also great for meal prep; bake on a Sunday night, cut it into pieces, wrap in foil, and keep it the fridge for a few days.
Provided by Katie Aubin
Categories Breakfast
Time 2h45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Add the breakfast sausage to a large nonstick skillet over medium heat. Cook, breaking up with a spatula until no longer pink, 7-8 minutes.
- Add the white and light green scallions, ½ of the bell pepper, and ½ of the spinach. Sauté for 2 minutes, until the spinach is wilted, then add the rest of the spinach and continue cooking until wilted. Remove the pan from the heat and let cool.
- In a medium bowl, whisk together the eggs, salt, and garlic powder. Add the milk and whisk to incorporate.
- Grease a 9 (22 cm) x 13-inch (33 cm) glass baking dish with nonstick spray.
- Add the cubed bread to the baking dish. If you don't have day-old bread, spread the cubed bread on a baking sheet and dry out in a 300˚F (150˚C) oven for 15-20 minutes.
- Sprinkle 1 cup (100 G) of shredded cheese over the bread, then evenly spread the sausage mixture on top. Pour the egg mixture over the sausage mixture. Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or overnight.
- Preheat the oven to 375˚F (190˚C).
- In a liquid measuring cup or small bowl, combine the chicken stock and heavy cream.
- Pour over the chilled bake. Sprinkle the remaining cup of cheese and remaining bell pepper over the top.
- Cover with foil and bake for 45 minutes, then uncover and bake for another 15-20 minutes, until the custard is set and the cheese is golden brown. Remove from oven and let cool for 15 minutes.
- Garnish with the dark green scallions, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 496 calories, Carbohydrate 39 grams, Fat 28 grams, Fiber 2 grams, Protein 22 grams, Sugar 7 grams
SAUSAGE-CHEDDAR BALLS
This reinterpretation of meatballs combines breakfast sausage, cheddar cheese, and onion for a very flavorful holiday appetizer, enough for a crowd of hungry folks.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 45
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder. Add cheddar and toss to coat. Add sausage, onion, and butter. With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm.
Nutrition Facts : Calories 143 g, Fat 10 g, Protein 6 g
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