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Had to make something this weekend... So I thought I would make some sausage...
Pretty simple... I made these for the grill.. Winds were awful this weekend.. I think I would still be out there baby sitting the smoker..
1 Cup pork stock
4 TBS Kosher or Sea Salt
1.5 TBS Paprika
1.5 TBS CBP
1.5 TBS Onion Powder
4 Garlic Cloves
1 Tsp Marjoram
1 Tsp Thyme
1 Tsp Ground Sage
10 - 14 Fresh Jalapeno Peppers
8 to 12 oz. Cheddar Cheese Cubes ( I used Kraft Bag ) diced
1 7-8lb. Pork Picnic or 5-6lbs. Pork
Take and pull the skin off the picnic and de-bone.. Place in stock pot cover with water and simmer for 45 - 60 min. Remove from heat and dip one cup of stock out.. Place in freezer to cool...
I took 10 peppers and ran them through my grinder with the 1/2" plate..
Once the stock has cooled place stock and spices in the blender and hit it a few times to mix well... Add peppers and mix with meat, then the cheese... Then last add the spice mixture and mix well...
Stuff into casings I used sheeps casing 26 - 28mm...
Link and vacuum seal them for future use or parties...
I made 6lbs. That made up around 40-45 links.. We cooked some yesterday and I have 5 out for this evening...
You can cure these if you wish.. Just add the proper amount of cure or TQ (omit the slat)
As you can see some of the pics are missing but the steps are not... Someone was have a few cerveza yesterday....
Pretty simple... I made these for the grill.. Winds were awful this weekend.. I think I would still be out there baby sitting the smoker..
1 Cup pork stock
4 TBS Kosher or Sea Salt
1.5 TBS Paprika
1.5 TBS CBP
1.5 TBS Onion Powder
4 Garlic Cloves
1 Tsp Marjoram
1 Tsp Thyme
1 Tsp Ground Sage
10 - 14 Fresh Jalapeno Peppers
8 to 12 oz. Cheddar Cheese Cubes ( I used Kraft Bag ) diced
1 7-8lb. Pork Picnic or 5-6lbs. Pork
Take and pull the skin off the picnic and de-bone.. Place in stock pot cover with water and simmer for 45 - 60 min. Remove from heat and dip one cup of stock out.. Place in freezer to cool...
I took 10 peppers and ran them through my grinder with the 1/2" plate..
Once the stock has cooled place stock and spices in the blender and hit it a few times to mix well... Add peppers and mix with meat, then the cheese... Then last add the spice mixture and mix well...
Stuff into casings I used sheeps casing 26 - 28mm...
Link and vacuum seal them for future use or parties...
I made 6lbs. That made up around 40-45 links.. We cooked some yesterday and I have 5 out for this evening...
You can cure these if you wish.. Just add the proper amount of cure or TQ (omit the slat)
As you can see some of the pics are missing but the steps are not... Someone was have a few cerveza yesterday....
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