Text 29404, 52 rader
Skriven 2009-10-03 22:07:00 av JIM WELLER (1:123/140)
Ärende: Blog 3
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     Title: Elgin Texas Smoked Cheddar And Jalapeno Sausage
Categories: Sausages, Pork, Chilies, Cheese, Texan
  Servings: 4

      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 md jalapenos, seeded, chopped
           fine
           Kosher salt
           Freshly ground black pepper
        md hog casings
           Chunks of applewood 

Soak casings in lukewarm water for at least 30 minutes prior to use

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, jalapenos, 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 F. When at temperature, add wood chunks
and the sausages. Smoke until an instant read thermometer reads 155
F when inserted into the sausages, about 1 to 2 hours. Remove from
the smoker, let cool for 15 minutes, and serve.

:Posted by Joshua Bousel

  From: Serious Eats                    
 
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Cheers

YK Jim


... It is better to understand little than to misunderstand a lot.

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