Prep Time
45 min
Cook Time
60 min
Yield
24 servings
By
Christopher James
🌭 Sausage Details
Casing Type
Hog
Casing Size
33mm
Total Weight
5 kg
Lean/Fat Ratio
70/30
About This Recipe
Using left over brisket trimmings to make tasty cheese and bacon sausages.
Ingredients
Corn Flour
127 g
Salt
41 g
Cracked Pepper
10 g
Mustard Powder
10 g
Sweet Paprika
20 g
Garlic Powder
10 g
Fresh Oinion (diced)
120 g
Tasty Cheese
300 g
Short Cut Bacon
300 g
Beef Stock
205 ml
Instructions
1
Cut the trimmings up into 1 inch size cubes then place into the freezer for an hour or until they harden up.
2
Run the hardened up trimings through an 8mm mincing plate. Then mix through all the ingredients and back into the freezer for an hour.
3
Run the mix through the mincer 1 last time then case up the sausages into your preferred length.
4
Set your smoker to 75c and smoke the sausages for 1 hour. After 1 hour cut the sausages into individual links and continue to smoke for 1 more hour.
5
After smoking, remove the links and place into cold/ice water for 10-15 minutues.
6
Ready to cook, or vaccum seal and freeze for another day.
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