Jalapeño Cheddar Smoked Sausage
Soak your hog casings in water according to package directions. While casings are soaking, make your sausage.
Place all ingredients in the bowl of a food processor and pulse to combine. Be careful not to overwork, the meat should be a little tacky and all spiced fully incorporated.
Place sausage mixture in your sausage stuffer and proceed to stuff the casing according to manufacturer’s directions.
Be sure to stuffthe length of the casing then createthe links afterwards. Use caution not to overstuff or they will burst when you go to create the links.
Hang the sausages and allow to air dry at room temperature for an hour or so then transfer to the refrigerator to dry overnight.
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
Place the sausages directly on the grill grate and smoke for 2-3 hours or until they reach an internal temperature of 155 degrees F. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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