My first attempt at brisket sausage a few weeks ago went so well I tried again this weekend, but with about 25 lbs of brisket. I also purchased a new Northern Tool, 5lb sausage stuffer for this attempt (forgot to take pics). It proved to be well worth the investment. Added to the brisket was 4 small cans of Hatch mild chilies, 3/4 cup of Guiness Stout, a few chopped chipotle jalapeno's, 3 packages of cubed cheddar and pepperjack cheeses, and almost all the seasonings in the kitchen that i thought would be good. One special seasoning is the Chisholm Trail BBQ rub that Pendry's makes. It chili-powder based, but not overwhelming.
post #1 of 11
11/2/09 at 2:29pm