Monterey Jack Cheese & Green Chile Sausage

David’s our family master chef. We’re lucky enough to have his two new sausage recipes. If this recipe is started early in the day it can be ready to eat by your evening meal. No marinating, and limited smoking time, about 5 hours. You’ve got to give this a try. Thank you David for such a delicious recipe. Enjoy these two recipes of David’s too, deep-pit-barbecue and wild duck.

Before beginning this recipe I recommend reading the directions for linguica making, here. This will acquaint you with supplies needed and casing, grinding and stuffing particulars.

Have fun and enjoy!

Recipe

Ingredients

Pork casing

10 Pounds (80/20% fat) pork shoulder after bone is removed or combination of shoulder and beef brisket Cut meat into pieces that your grinding machine will accommodate. Keep the ingredients cold to ease the grinding and avoid melting the fat. Suggest mixing the dry ingredients with meat before the grinding to help thoroughly mix the ingredients.

Whisk together these dry ingredients:

2 Tablespoons dried oregano
1 1/2 Tablespoons chipotle powder
1 1/2 Tablespoons ground cumin
2 1/2 Teaspoons Granulated garlic
2 1/2 Teaspoons Granulated onion
3 Tablespoons + 2 teaspoons salt
2 Teaspoons Insta Cure #1
1/2 Cup non-fat dry milk for sausage making (This is high heat dry milk that will hold moisture, add a creamy texture and bind ingredients unlike the dry milk sold in your grocery store. It has the capability of covering up some novice sausage making errors, too. It’s great added to your baking. It won’t be wasted.)

Sprinkle the premixed dry ingredients over the meat chunks along with 20 ounces canned green chiles (seeds, stems should be removed, roughly chop) (prefer Hatch) and a pound cubed (high heat preferred, here) Monterey Jack cheese. Mix thoroughly. Put through meat grinder up to two times. Keep size of meat pieces small enough to go into casings but not mushy.

Stuff casing to 6-8 inch links. Here is a great how-to on tying and cutting your links.

Prepare your smoker according to manufacture’s instructions.

Smoke sausage until the meat reaches 150 degrees internally, approximately 5 hours.

The sausage still requires grilling or stove top cooking before eating.

Refrigerate the sausages up to 5-7 days if it lasts that long (not in our house) and then freeze.

David’s Tip: Season and smoke the unused pork shoulder bone then freeze to use later for a delicious pot of beans or soup.

Thank you again David!!

Masterchef