Brisket & Cheddar Smoked Sausage

Yield: About 40 servings

• 10 lb Creekstone Farms Prime Brisket
• 8 oz beef stock
• 8 oz ice
• 1 cup (4.5 oz) nonfat dry milk powder
• 1/2 cup Jacobsen Salt Co. Kosher Salt
• 1/2 cup Jacobsen Salt Co. Tellicherry Black Peppercorn, coarse ground
• 6 tbsp smoked paprika
• 4 tbsp freeze dried minced garlic
• 4 tbsp cayenne
• 2 tbsp cumin
• 2 tbsp celery seed
• 8 oz sharp cheddar cheese
• LEM Natural Hog Casings, for stuffing

Slice the brisket into 1” thick strips. Grind the cubed brisket with a 10mm die.

Combine the ice and beef stock in the Vitamix Blender. Add the dried milk, salt, pepper, paprika, garlic, cayenne, cumin, and celery seed. Blend to crush the ice.

Pour the slurry over the ground beef and mix well by hand.

Grind the seasoned beef a second time.

Mix the sausage by hand until tacky.

Stuff the sausage into natural hog casings, taking care not to overstuff. Link the sausages using the “pinch, pinch, twist” method. Transfer to a jerky rack over a sheet pan. Let sit open overnight in the refrigerator to form the pellicle.

You might also enjoy: Foil Boat Brisket

Build a small hot fire in the Yoder Smokers Loaded Wichita, using lump charcoal as a base, and pecan split wood for smoke. Stabilize the temperature at 175-200ºF. Smoke the sausages until the internal temperature reaches 150ºF, 1-2 hours.

Shock the sausages in an ice bath to stop the cooking process. Store in vacuum sealed packages in the freezer.

Thaw and reheat to 150ºF on a smoker or grill for serving.