Cherry Chipotle Summer Sausage with Blue Cheese and Walnuts

Directions

1. Cut the meat into grinder sized pieces and place in the freezer along with the grinder parts to chill for 45 minutes.

2. Set up the grinder with a 3/8” plate.

3. Grind the meat once through the 3/8” plate.

4. Reset the grinder with a 3/16” plate and grind the meat one more time.

5. Soak the casings in warm water for 40 minutes.

6. Break up the walnuts into small pieces, about the size of the high temp cheese.

7. In a sauté pan, over low heat, toast the walnuts until lightly browns and fragrant. (stir/toss often to avoid burning)

8. Cool the walnuts completely.

9. Gently mix in the #846 Cherry Chipotle seasoning into the meatblock.

10. Stir the speed cure together with the water and then add it to the meat.

11. Add bourbon to the meatblock

12. Continue mixing the meablock until the protein extractions starts and the meat becomes very tacky.

13. Fold in the high temp cheese and toasted walnuts.

14. Set up the stuffer with a 1 ¼ to 1 ½ inch horn and load in the meatblock.

15. Remove as much water from the casings as possible before stuffing them.

16. Leave about 2” of casing to tie off after stuffing.

17. Once stuffed, allow the sausages to rest in the fridge overnight.

18. Remove the sausages from the fridge and set them out at room temperature while the smoker preheats to 120 degrees.

19. Hang the sausages on smoke sticks, not allowing the sausages to touch.

20. 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

21. Remove the sausages from the smoker and place them in an ice bath to bring the temperature down to 100 degrees.

22. Pat them dry with a paper towel and hang them at room temperature for 4 hours.

23. Place the in fridge to cool completely.

24. Once cooled, cut and enjoy!