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Smoked Garlic & Cheese Sausage

15-lbs ground pork, fine grind
1 1/2-lbs of crumbled old cheddar cheese
2-tbsp salt
1 1/2-tbsp Morton's Tenderquick
2-tbsp freshly ground black pepper
1 1/2-tbsp ground caraway
1 1/2-tbsp ground coriander
1 1/2-tbsp garlic powder
1 1/2-tbsp mace
4-cups ice water
1-cup skim milk powder

Mix together all the dry ingredients into the ice water
Mix into meat, mix well
Add crumbled cheese and mix gently
Stuff into hog casings
Place in fridge overnight
Smoke using sugar maple for about 6 hrs at 150-180 F until the internal temp reaches 142 F
Quench in ice water and let hang at room temp for an hour
Vacuum pack and freeze



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