Corned Beef and Cabbage Sausage

Directions

1. Trim the excess fat from the brisket. Fat that goes through the cure process could add a undesirable texture in our final product.
2. Combine the cure and seasoning with 2 qt of water and stir until dissolved.
3. Place the brisket in a large brine bag and carefully add the cure. Seal the bag, eliminating as much air as possible.
4. Place in the fridge for 5 days to cure. Flip the meat every day.
5. After 5 days, remove the beef from the cure and rinse well with cold water.
6. Place the beef on a rack lined sheet tray and place back in the fridge for 24-48 hours to dry out.
7. Set up your grinder with a 3/8” plate.
8. Cut the meat into grinder sized pieces and then grind the pork and beef together.
9. Reset the grinder with a 3/16” plate and grind the meat one more time. Set the ground meat in the fridge while you braise the cabbage.
10. Chop the cabbage into a small dice. This way it will go through the stuffer much easier.
11. In a large skillet, heat the oil over medium high heat. Add cabbage and cook, stirring constantly until sweated.
12. Add Guinness and lower heat to low. Braise the cabbage until the liquid is fully absorbed.
13. Season the cabbage with Black gold and honey as needed. The honey is to cut the bitterness of the cabbage and beer.
14. Spread the braised cabbage out on a sheet tray and place in the fridge to cool completely.
15. Soak casings per instructions on the packaging.
16. Combine the meat block shredded cabbage together and knead/mix until the meat becomes tacky.
17. Add high temp Swiss, Sprite and mix until just combined.
18. Set up your stuffer with a ½” horn and load with the sausage casing.
19. Stuff the sausages.
20. Twist and link the sausages to your liking.
21. Preheat smoker to 250 degrees.
22. Lay the sausages on a rack lined tray and place them in the smoker for 45-60 minutes or until the internal temperature of the meat reaches 155 degrees.
23. Cool for later or enjoy immediately.