How to Make Brisket & Cheddar Smoked Sausages – Perfect for the Grill or Smoker

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while processed cheese is often less expensive.

brisket

🥗Healthier: turkey

💰Cheaper: ground beef

Turkey is leaner, while ground beef is typically less expensive.

Cut the prime brisket into strips for easier grinding.

Place the brisket strips in the fridge to keep them cold.

Take the brisket and pork fat out of the freezer to ensure they are very cold before grinding.

Grind the brisket using a 10 millimeter die on the meat grinder.

Scale out exactly 10 pounds of ground meat from the grinder.

Prepare a slurry by mixing 8 ounces of ice cubes and 8 ounces of beef stock in a blender.

Add 1 cup of non-fat milk powder, 1/2 cup of kosher salt, 1/2 cup of black pepper, 6 tablespoons of smoked paprika, 1/4 cup of cayenne pepper, 1/4 cup of freeze-dried garlic, celery seed, and cumin to the blender and blend until mixed.

Pour the slurry over the ground brisket and mix to coat the meat.

Grind the mixture again to incorporate the seasonings into the meat.

Chill the ground meat mixture in the fridge to keep the fat from melting.

Prepare the hog casings by soaking them in warm water for 30 minutes to 1 hour, rinsing them out with water.

Chop the sharp cheddar cheese into pea-sized pieces using a food processor.

Incorporate the cheddar cheese into the chilled meat mixture by mixing it by hand until sticky and tacky.

Load the sausage stuffer with the meat mixture and pack it down to avoid air bubbles.

Dip the hog casings in water before loading them onto the sausage stuffer horn to help them slide on easily.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens