I am going to be working on the Elk jalapeno cheddar sausage recipe today. Paying attention to detail and keeping ingredients cold throughout the entire process is important to a good sausage.
The combination of a 80% to 20% split between elk and pork fat works out perfectly for the Elk jalapeno cheddar sausage recipe. You have to have a smooth and well mixed meat for a good result. Anyone can achieve delicious results with a little work and following the instructions
Key Takeaways:
- Author Expertise: Laurel Rodgers is the creator of Boondocking Recipes. She is known for her fire cooking journey and delicious results with her recipes.
- Initial Attempt: First tried this Elk jalapeno cheddar sausage recipe about ten years ago.
- Improved Quality: Enhanced attention to keeping ingredients cold significantly improved sausage quality.
- Ingredient Preparation: Chilled meat grinder and meat cube mixture in freezer for an hour before grinding.
- Meat Selection: Used a combination of ELk and pork in 80 – 20 parts for the sausage
- Texture Preference: Opted for a smooth and emulsified finish by grinding meat with small cutting die for fine texture.
FAQ For the Elk Jalapeno Cheddar Sausage Recipe
Q: What is the Elk jalapeno cheddar sausage recipe?
A: A Elk jalapeno cheddar sausage recipe mixed with spicy jalapenos and sharp cheddar cheese, typically stuffed into a casing and grilled or smoked.
Q: How do I make a Elk jalapeno cheddar sausage recipe?
A: To make Elk jalapeno cheddar sausage recipe, you will need to grind a mixture of ELk and Pork with chilled fatback, then mix in diced jalapenos and cheddar cheese. Stuff the mixture into sausage casings and cook until fully cooked.
Q: What tips can improve my Elk jalapeno cheddar sausage recipe?
A: For the best results, ensure all ingredients, including the meat grinder, are kept cold throughout the process. Use a fine cutting die for a smooth texture and consider the balance between Elk and pork for optimal flavor in your Jalapeno Cheddar Sausage.
Other Elk Recipes to Try
Easy Elk Stew and Vegetables Recipe
Easy Campfire Elk Stuffed Bell Peppers Recipe
Ingredients List For The Elk Jalapeno Cheddar Sausage Recipe
Meat Selection
Selection of the right meat is crucial for the success of your jalapeno and cheddar sausage. A 80% to 20% split between elk and pork fat ratio is recommended for this recipe. This seems to be perfect to get a great flavor the jalapeno and cheddar elements.
Spices and Additives
Ingredients like jalapenos and cheddar add a different flavor to the sausage. Spices also play a significant role in the overall taste of the Elk jalapeno cheddar sausage recipe. All ingredients must be fresh for the best flavor and quality. Pay attention to detail to achieve a high-quality product.
Spices and additives should be carefully measured and added to the meat mixture in the right proportions. This gives a balanced result. Use the best ingredients to get the best jalapeno and cheddar sausage.
Equipment Preparation
Freezing the Grinder
To achieve restaurant-quality jalapeno and cheddar sausages keeping your equipment cold is crucial. Start by placing your meat grinder in the freezer along with a sheet pan containing cubed pork shoulder, beef chuck, and fatback. Let them chill for an hour before moving on to the next step.
Preparing Pans and Tools
Preparation is key to success when the Elk jalapeno cheddar sausage recipe. Keep your pans and tools cold to maintain the ideal temperature during the process. Cold equipment helps to get the desired smooth texture in your sausages.
Grinding and Mixing
Grinding Meat
For good jalapeno and cheddar sausage the secret is in the grind. In this recipe, a 80% to 20% split between elk and pork fat is used. Using a small cutting die gives you the smoother texture you need for this sausage recipe.
Adding Jalapenos and Cheddar
With the meat finely ground it’s time to add the jalapenos and cheddar cheese. Spicy jalapenos and the creaminess of the cheddar are what makes the Elk jalapeno cheddar sausage recipe great. Test the japapenos, some are not as hot as others and you want the hot ones. With spicy hot jalapenos you’ll get taste that makes jalapeno and cheddar sausage a favorite among sausage lovers.
Easy Elk Jalapeno Cheddar Sausage Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
- Hog Casings (medium)
Ingredients
- 4 lb. Elk meat
- 1/2 lb. fresh pork fat
- 1/2 cup white vinegar
- 2 cups shredded cheddar cheese
- 3 jalapeno chilies medium, finely minced
- 5 cloves garlic finely minced
- 1 tbsp. kosher salt reduce this to 1 1/2 tsp if using salt pork
- 2 tsp. black pepper
- 1/2 tsp. red pepper flakes optional, for additional heat
Video
Instructions
- On a baking sheet coated with paper, distribute the ELk and pork fat cubes, which should be 1 inch in size. Chill for one hour.
- Use the meat grinder's medium disk to ground the fat and meat together. With the meat, cheese, jalapenos, garlic, salt, pepper, and red pepper flakes in a big bowl, mix well. Blend well.
- Thread the sausage stuffer onto the food grinder, then fill it with sausages that have been soaked in their casings. Form sausage links of the length you choose by twisting them.
- Heat some oil in a big skillet over medium-high heat. Brown the outside and get the inside temperature to 160 degrees Fahrenheit. Store uncooked links up to 3 days in the cooler. Freeze remaining in air tight bags.
Nutrition
