Cherry Chipotle Summer Sausage with Blue Cheese and Walnuts
A delicious twist on a traditional Summer Sausage, this version is made with our sweet and spicy Cherry Chipotle seasoning then mixed with walnuts and bleu cheese extra texture. The perfect pairing for your fall harvest.
Cherry Chipotle Summer Sausage with Blue Cheese and Walnuts
Rated 4.1 stars by 14 users
Category
Pork
Cuisine
American
Author:
PS Seasoning
Prep Time
2 hours
Cook Time
15 hours
A delicious twist on a traditional Summer Sausage, this version is made with our sweet and spicy Cherry Chipotle seasoning then mixed with walnuts and bleu cheese extra texture. The perfect pairing for your fall harvest.
Ingredients
- 7 ½ LB – Pork Trim or Pork Butt
- 5 LB – Beef Trim or Beef Chuck
- 2 LB - #846 Cherry Chipotle Snack Stick Seasoning
-
14 gram – Speed Cure
-
1 ½ C – Distilled Water
- 4 oz - Bourbon
-
1 ¼ LB – High Temp Blue Cheese
- 1 LB – Walnuts
-
12 – 2” X 14” Mahogany Fibrous Casings
Directions
- Cut the meat into grinder sized pieces and place in the freezer along with the grinder parts to chill for 45 minutes.
- Set up the grinder with a 3/8” plate.
- Grind the meat once through the 3/8” plate.
- Reset the grinder with a 3/16” plate and grind the meat one more time.
- Soak the casings in warm water for 40 minutes.
- Break up the walnuts into small pieces, about the size of the high temp cheese.
- In a sauté pan, over low heat, toast the walnuts until lightly browns and fragrant. (stir/toss often to avoid burning)
- Cool the walnuts completely.
- Gently mix in the #846 Cherry Chipotle seasoning into the meatblock.
- Stir the speed cure together with the water and then add it to the meat.
- Add bourbon to the meatblock
- Continue mixing the meablock until the protein extractions starts and the meat becomes very tacky.
- Fold in the high temp cheese and toasted walnuts.
- Set up the stuffer with a 1 ¼ to 1 ½ inch horn and load in the meatblock.
- Remove as much water from the casings as possible before stuffing them.
- Leave about 2” of casing to tie off after stuffing.
- Once stuffed, allow the sausages to rest in the fridge overnight.
- Remove the sausages from the fridge and set them out at room temperature while the smoker preheats to 120 degrees.
- Hang the sausages on smoke sticks, not allowing the sausages to touch.
Hang them in the smoke house and follow this smoke schedule:
120 degrees – 1 hour
130 degrees – smoke on – 1 hour
140 degrees – smoke on – 1 hour
Remove smoke
150 degrees – 1 hour
160 degrees – 1 hour
170 degrees – until the sausage reaches an internal temperature of 150 degrees
- Remove the sausages from the smoker and place them in an ice bath to bring the temperature down to 100 degrees.
- Pat them dry with a paper towel and hang them at room temperature for 4 hours.
- Place the in fridge to cool completely.
- Once cooled, cut and enjoy!
