SMOKED JALAPENO CHEDDAR SAUSAGE
Cheesy, Spicy, Smoky
Provided by Eric
Categories Appetizer Main Course Side Dish Snack
Number Of Ingredients 19
Steps:
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f - 34F.
- Prepare all of your seasonings. Clean and rehydrate your casings
- Grind your very chilled meat and fat on a medium plate (6mm)
- Add all of the seasonings, the cream, and the peppers to your mince meat then mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
- Once your meat has become tacky add the cheddar cheese and mix to incorporate the cheese.
- Stuff your mince meat into the casings, link, and prick out any air pockets.
- If you used Sodium Erythorbate in your recipe you can cook immediately. If you didn't then you need to let the sausages rest in your refrigerator overnight to allow the cure to work.
VENISON CHEDDAR-JALAPENO SUMMER SAUSAGE
This is a nice change from regular summer sausage. The cheddar and jalapenos give it a bit of a spicy kick that is sure to please at gatherings. We serve this at the 'Beast Feasts' we host every year where all the dishes are from wild game. This recipe works well with beef as well.
Provided by Emily Tisdale
Categories Meat and Poultry Recipes Game Meats Venison
Time P1DT2h
Yield 40
Number Of Ingredients 9
Steps:
- Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
- Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
- Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.
Nutrition Facts : Calories 48.4 calories, Carbohydrate 0.2 g, Cholesterol 26.8 mg, Fat 1.9 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 552.5 mg, Sugar 0.1 g
VENISON CHEDAR-JALAPENO SUMMER SAUSAGE
Make and share this Venison Chedar-Jalapeno Summer Sausage recipe from Food.com.
Provided by Chef GreanEyes
Categories Deer
Time P1DT30m
Yield 2 sausages, 20 serving(s)
Number Of Ingredients 9
Steps:
- Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
- Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
- Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.
Nutrition Facts : Calories 109.1, Fat 4.9, SaturatedFat 2.3, Cholesterol 54.5, Sodium 51.6, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 14.9
HOMEMADE JALAPENO & CHEESE VENISON SAUSAGE
Steps:
- 1. Combine all ingredients except cheese together. Mix well place in refrigerator for 24 hours. Remove from fridge add the cheese and mix for 3 minutes. Place back in refrigerator for 24 more hours.
- 2. Shape into 6 logs. Wrap in foil and place in preheated 250 degree oven and bake for 4 hours turning once.
- 3. Let cool and cut into rounds
More about "venison cheddar jalapeno smoked sausage recipes"
VENISON JALAPEñO-CHEDDAR SUMMER SAUSAGE RECIPE - GAME
From gameandfishmag.com
Estimated Reading Time 1 min
VENISON CHEDDAR-JALAPENO SMOKED SAUSAGE RECIPE - GROUP …
From grouprecipes.com
JALAPENO CHEDDAR SAUSAGE - TASTE OF ARTISAN
From tasteofartisan.com
JALAPEñO-CHEESE VENISON SUMMER SAUSAGE RECIPE - GRIT
From grit.com
VENISON JALAPEñO COUNTRY SAUSAGE RECIPE - PETERSEN'S HUNTING
From petersenshunting.com
EASY VENISON CHEDDAR-JALAPENO SMOKED SAUSAGE RECIPE
From atonce.com
BARBECUE: SMOKED CHEDDAR AND JALAPEñO SAUSAGE RECIPE
From seriouseats.com
VENISON JALAPEñO-CHEDDAR SUMMER SAUSAGE RECIPE
From farmanddairy.com
HOW TO MAKE VENISON JALAPENO CHEDDAR SUMMER SAUSAGE (WITH …
From youtube.com
JALAPENO CHEDDAR VENISON SAUSAGE RECIPE
From pattersonsmoppingsauce.com
SUMMER SAUSAGE 101: HOW TO MAKE HOMEMADE …
From psseasoning.com
17 WAYS TO MAKE VENISON SAUSAGE - GAME & FISH
From gameandfishmag.com
VENISON SUMMER SAUSAGE WITH CHEESE AND JALAPEñO PEPPER
From wildharvesttable.com
JALAPEñO-CHEESE VENISON SUMMER SAUSAGE RECIPE – …
From myfermentation.com
HOW TO MAKE VENISON SAUSAGE - FOX VALLEY FOODIE
From foxvalleyfoodie.com
VENISON SUMMER SAUSAGE RECIPE - BINKY'S CULINARY …
From binkysculinarycarnival.com
RECIPE: HOW TO MAKE JALAPEñO COUNTRY VENISON SAUSAGE
From fieldandstream.com
VENISON CHEDDAR JALAPEñO SUMMER SAUSAGE RECIPE
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love