Spicy Beef And Cheddar Smoked Sausages
Recipe Tags:
bbq | bbq contest | bbqcontest | classic | contest | Easy | favorite | main | Side
Prep Time:
1 hours
Serves:
4
Juicy smoked sausages paired with sharp cheddar and pork rind crunch for a bold, smoky flavor explosion.
Ingredients
- Spicy Beef And Cheddar Smoked Sausages:
• 1 cup Southern Recipe Hot & Spicy Pork Rinds, crushed
• 2 lbs Beef eye of round
• 4 oz Pork backfat
• 4 oz Sharp finely shredded cheddar cheese
• 1/2 cup Sriracha hot sauce or equivalent style (add/subtract to suit your taste)
• 1 Tbsp. Thyme
• 2 Tbsp. Garlic powder
• 2 Tbsp. Onion powder
• 3 Tbsp. Worcestershire sauce
• 2 tsp Salt
• Approximately 3 feet of hog casings.
• Hot dog buns
• Deli mustard (optional)
• Heaping handful of hickory wood chips soaked in water
• Enough charcoal for grilling
Preparation
1. Cube beef and pork back fat and place in the freezer for up to one hour to firm but not freeze.
2. Grind beef and fat through a large plate. If mixture heats up, refrigerate to cool.
3. Pass mixture through a fine grinding plate, adding cheddar cheese at this stage.
4. Add dry ingredients and hot sauce to the ground mixture. Mix well by hand to distribute evenly.
5. Refrigerate for 30 minutes if needed to keep mixture cool.
6. Prepare pre-soaked hog casings on your sausage maker.
7. Fill casings with sausage mixture, making links about 6–7 inches long. Avoid over-stuffing.
8. Place filled sausages in an airtight container and refrigerate overnight.
9. Start your charcoal grill as directed.
10. Drain wood chips and place them in a foil pack with holes. Put the pack on top of hot coals.
11. Cover grill and smoke sausages until internal temperature reaches at least 160°F.
12. Turn sausages occasionally during cooking for even smoking.
13. Serve sausages on hot dog buns with deli mustard and Southern Recipe Hot & Spicy Pork Rinds.
14. Enjoy!
Recipe Category:
Main