Pepper Jack Griller | Celebrate Sausage S04E24

pepper jack cheese

🥗Healthier: low-fat cheese

💰Cheaper: cheddar cheese

Low-fat cheese reduces calories while still melting well.

sourdough bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain offers more fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a nice flavor.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: canned green chilies

Bell peppers offer crunch without the heat.

Cut the meat into pieces small enough to fit into the grinder.

Place the meat in the freezer until it gets nice and frosty, under 34°F.

Mix the meat with salt, black pepper, granulated garlic, onion powder, MSG, and non-fat dry milk.

Add high temp pepper jack cheese, roughly about 10% of the mixture.

Grind the meat on a 6 mm plate.

Mix everything together in a KitchenAid stand mixer on setting one, adding the dry spices first.

Add beer as the liquid to soften the mixture and help it reach a sticky consistency.

Add the cheese last and mix for about 5 to 10 seconds until incorporated.

Stuff the mixture into a 2932 hog casing using a dedicated sausage stuffer with a 3/4 inch stuffing tube.

Knot the end of the casing and poke holes to release air pockets.

Link the sausage into 6-inch links, alternating twists to secure them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens