Venison Jalapeno Cheese Sausage

[Griffin]

Big thanks to Sr_Egor who sent me a spreadsheet for various sausage recipes awhile back. You type in the amount you want to make and it automatically calculates how much of each ingredient to make.

Finally got around to breaking in my sausage stuffer I got for Christmas. Its the 5lb LEM one. Works so much better than using the grinder as a stuffer.

Mrs. G wanted jalapeno cheese sausage and who am I to argue? Started with 2.31 lbs of venison, 2.49 lbs of pork shoulder and .62 lbs of back fat.



No pictures of it being ground or stuffed. Kinda messy and didn't want to stop and wash my hands.Started it at 12 pm at 145 (higher than I wanted)




Three hours in



Done in 4.5 hours



Ice bath to stop the cooking



Grilled up a link Sunday to try



Mrs. G loved it. Said it was our best one yet. I was pleased with it, but think I will tweak a few things next time. Plenty juicy, good snap to the casing and nice flavor, but not enough heat. Also gonna try high temp cheese next time. Other wise, I'd call it a success and we have 4 more pounds of it in the freezer.

Venison Jalapeno Cheese Sausage

[Papa Tom]

¡Bueno! Lookin' fine....

[CypertJ]

That looks awesome.

[ChileFarmer]

More goodness, sure looks good . Nice. CF

[sancho]

nice looking. What's the, if you don't mind my asking, jalapeno to pound ratio? Also, do you use fresh, pickled or dehydrated?

[sancho]

disregard. I just looked at the link you provided and I see the answer. Sorry for being

[Griffin]

Thanks for all the kind words. I've learned a bunch reading here about sausage, but still have lots to learn.

No problem, sancho. Have you used dehydrated jalapenos before? I think I would like to try them next time. Seemed like the jalapenos still had a bit of crunch to them...some texture...that I didn't quite care for. Not sure if I should try to sautee them next time or try dehydrated. I'm still learning a ton about sausage so would love any input.

[sancho]

No, I've never used he dehydrated ones, but from what I can tell the folks who know what they're doing do and the really good sausage that I've had used them as well. I don't prefer fresh jalapenos because while I love their taste it's just too hard to control the heat -for me anyway. I've used the pickled jalapenos with a fair amount of success. Also, as far as the high-temp cheese, and again the folks that make good sausage all use it, I kind of like the idea of the cheese melting.

[limey]

Looks real good,

[Txdragon]

I could totally wreck some of that right now!! **looks around** Where's my eggs?!?!