Smoked Cheddar and Jalapeno Sausage 5 lb pork shoulder, cubed and trimmed of tough gristle 1 1/2 lb pork fat back, cubed 1 lb sharp cheddar, half cubed, half grated 10 medium jalapeno peppers, seeded, chopped fine salt and freshly ground black pepper to taste medium hog casings chunks of applewood
Using the fine die on your meat grinder, grind the pork shoulder, fat, and cheese cubes into a bowl set in ice water. Add in the grated cheese, jalapeños, and salt and pepper to taste. Using a stand mixer, mix on medium speed for 2 to 3 minutes. Make a small patty from the mixture and cook in a skillet, placing the rest of the meat in refrigerator during this time. Taste the patty and adjust seasonings as needed. When the seasoning is right, stuff the meat into medium hog casings and twist into 6" links. Store sausages in the refrigerator until ready to smoke. Fire up your smoker to 225 degrees F. When at temperature, add wood chunks and the sausages. Smoke until an instant read thermometer reads 155 degrees F. when inserted into the sausages, about 1 to 2 hours. Remove from the smoker, let cool for 15 minutes, and serve. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
