- May 18, 2021
- 498
- 405
This marks sausage #6 of #7 from SausageFest 2024. Thanks to
SmokinEdge
for the recommendation, and
H
HushyQ
who provided the reference post.
My implementation of the original recipe is pretty much verbatim, except that I was a bit light on the cheese (which turned out to be a blessing) and I doubled the jalapeno quantity used (based on a comment I saw in the thread).
So, the recipe is:
For every lb of meat (50% brisket point, 50% pork shoulder):
Now that the cheese is done, I can get started on the recipe. Moving on to the meat...
The above is 6.82lbs of meat.
As usual, I separated the lean chunks of beef from the fattier chunks and same for the pork, but being much more casual about fat when it comes to pork. I find this is so much easier and quicker than 100% separating fat from lean, especially on something like brisket point or pork shoulder/butt. It also leads to less tiny scrap bits of meat, and when partially frozen like this, the touch of lean on the fattier bits helps pull the fat through a bit. I think leads to a better grind overall.
I used the 10mm plate on the lean pork (bottom right) and lean beef (bottom left), and the 4.5mm plate on the fattier bits. This follows a common Mariansky practice of ensuring all beef fat is ground a bit fine while also emphasizing the texture of the meat with the coarse grind. I love this combo so much I'm pretty much doing it every time.
Here are all the ingredients.
I got a bit cocky this time on the mix, and wasn't as thorough as I normally was. As such, I did have about 10% fat out in the end (due to an inconsistent extraction, likely on the edges of the mixing bowl). The sausage gods do not abide cockiness...
Then got to stuffing. I hate to have things come undone, and I don't like to worry too much while handling the links, so I'm still using the twine training wheels. Better safe than sorry. I let these rest in the fridge overnight.
The post-stuffing sausage patty ritual didn't work out as well as it normally does. I mean, it's still delicious, but the presence of the cheese made it harder to sear without also burning the cheese. Still tasted great though.
Next day, I dried for 1hr at 105, and then smoked for 3-4hrs at 140F
Here are the links after smoking. A LOVELY red color!
Here's what they look like after a 30min sous vide at 153F, and resting at room temp for ~1hr.
Here's the cut shot after grilling (I need to start doing this step with a sharper knife, lol).
Again I love how red these links are! I'm really not sure what caused it this time. The paprika? Did I smoke em for longer than usual? Either way, this turned into a new favorite. I've been happily eating the 'slight fat out' rejects all week and saved the good ones for the party.

My implementation of the original recipe is pretty much verbatim, except that I was a bit light on the cheese (which turned out to be a blessing) and I doubled the jalapeno quantity used (based on a comment I saw in the thread).
So, the recipe is:
For every lb of meat (50% brisket point, 50% pork shoulder):
- 8.1g salt
- 2g Black Pepper
- 1.1g Cure #1
- 3.1g Granulated Garlic
- 0.8 g Granulated Onion
- 1.9g paprika
- 2.5g mustard powder
- 2.5g mustard seed
- 0.4g cayenne
- 5.5g Milk Powder
- 4g dehydrated jalapeños w seeds
- 45g Tillamook Extra Sharp Cheddar (Measure _after_ cutting into 1/4 cubes and drying in fridge for 2-3 days)
- 34.2g water
Now that the cheese is done, I can get started on the recipe. Moving on to the meat...
The above is 6.82lbs of meat.
As usual, I separated the lean chunks of beef from the fattier chunks and same for the pork, but being much more casual about fat when it comes to pork. I find this is so much easier and quicker than 100% separating fat from lean, especially on something like brisket point or pork shoulder/butt. It also leads to less tiny scrap bits of meat, and when partially frozen like this, the touch of lean on the fattier bits helps pull the fat through a bit. I think leads to a better grind overall.
I used the 10mm plate on the lean pork (bottom right) and lean beef (bottom left), and the 4.5mm plate on the fattier bits. This follows a common Mariansky practice of ensuring all beef fat is ground a bit fine while also emphasizing the texture of the meat with the coarse grind. I love this combo so much I'm pretty much doing it every time.
Here are all the ingredients.
I got a bit cocky this time on the mix, and wasn't as thorough as I normally was. As such, I did have about 10% fat out in the end (due to an inconsistent extraction, likely on the edges of the mixing bowl). The sausage gods do not abide cockiness...
Then got to stuffing. I hate to have things come undone, and I don't like to worry too much while handling the links, so I'm still using the twine training wheels. Better safe than sorry. I let these rest in the fridge overnight.
The post-stuffing sausage patty ritual didn't work out as well as it normally does. I mean, it's still delicious, but the presence of the cheese made it harder to sear without also burning the cheese. Still tasted great though.
Next day, I dried for 1hr at 105, and then smoked for 3-4hrs at 140F
Here are the links after smoking. A LOVELY red color!
Here's what they look like after a 30min sous vide at 153F, and resting at room temp for ~1hr.
Here's the cut shot after grilling (I need to start doing this step with a sharper knife, lol).
Again I love how red these links are! I'm really not sure what caused it this time. The paprika? Did I smoke em for longer than usual? Either way, this turned into a new favorite. I've been happily eating the 'slight fat out' rejects all week and saved the good ones for the party.
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