CheddarWurst

Sausage making and curing meats.

Moderator: TBBQF Deputies

User avatar
Griffin
Cowboy
Posts: 396
Joined: Fri Dec 10, 2010 8:29 am
Contact:

CheddarWurst

Postby Griffin » Fri Jun 07, 2013 7:25 am

I started off last Friday by grinding up 5 lbs of quality pork butt from Hirsch's meat market.

Image

5lbs all ground up, spices and cheese mixed in and ready to sit overnight in the fridge.

Image

Before stuffing, make sure to test fry a patty and adjust seasoning as needed.

Stuffed them the next day into 32mm hog casings. Two of them got cooked Saturday as a last minute addition to our menu. Just grilled them up on the Mini Egg.

Image

And the rest sat in the fridge. When I finally got around to cooking them, I got my Egg up to 400F and plopped down a Cast Iron skillet filled with 32 oz of sauerkraut, some yellow onions, a bit of beer, butter, dry mustard, garlic powder, paprika, red pepper and some black pepper.

Image

I let that get warm for about 15 minutes before throwing in my cheddarwurst.

Image

I cooked the wurst for 15 minutes, flipped and another 15 minutes and then put it directly on the grill.

Image

Let that cook about another 10 minutes or so (IT temp was 150) and then pulled it.

Image

Gotta show a sliced shot.

Image

If you look real closely and squint your eyes, you can see a bit of smoke ring even.

Ingredients:
•5 lb pork butt, ground
•5 tsp Kosher Salt
•5 tsp sugar
•1 Tb Ground Coriander
•1 Tb Ground Sage
•1 tsp Paprika
•1 tsp fresh Rosemary, finely chopped (or 2 tsp dried)
•1 Tb Dry Mustard
•1 tsp Black Pepper
•1 tsp Nutmeg
•8 oz Cheddar cheese, cubed in ¼” pieces (high temp cheese if you can find it)
•1 cup cold water
•32mm Pork casings; tied off into 6” lengths.
Last edited by Griffin on Fri Jun 07, 2013 9:23 am, edited 1 time in total.
User avatar
NPayne1
Rustler
Posts: 224
Joined: Fri Dec 07, 2012 1:56 pm
Location: San Antonio
Contact:

CheddarWurst

Postby NPayne1 » Fri Jun 07, 2013 7:56 am

Looks tasty! Might have to try this recipe!
User avatar
Papa Tom
Deputy
Posts: 6003
Joined: Sat Jun 30, 2007 9:40 am
Location: Oak Point, TX
Contact:

Re: CheddarWurst

Postby Papa Tom » Fri Jun 07, 2013 8:07 am

Beautiful and well cooked!
tarde venientibus ossa....
User avatar
tex_toby
Deputy
Posts: 4066
Joined: Wed Oct 22, 2008 9:22 am
Location: Van Alstyne, Texas
Contact:

Re: CheddarWurst

Postby tex_toby » Fri Jun 07, 2013 10:50 am

Makin' me HONGRY! :)
20" x 40" Party Gator Pit
48" Custom Firepit

I can't always please everybody. I'm not bacon.

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 2 guests