Newfoundland Grillers Smokers & Boil-Ups Guild


Mike's Jalapeño Smoked Cheddar Moose Sausage Recipe


 

Batch Size: 20lbs Meat 60/40 Moose to Ground Pork
   
Ingredients:  
   
426.3 gram Outdoor Pros Wild Game Sausage Binder Mix  
400 gram block old cheddar cheese cubed 3/16" x 3/16"  
6 Average size fresh jalapeno peppers minced.  
3 Cups cold water  

 

The Outdoor Pros Wild Game kits have a great flavour and pair very well with the Jalapeño Peppers and Cheese.

 

 

 

My first batch of these sausages were done with standard Old Cheddar cheese, in 2022 I experimented by cold smoking the cheese for 2 hours, then vacuum sealed and refrigerated for a week. The increase in flavour was outstanding!

 

 

 

To get started, prep your ingredients by cutting the cheese into cubes and Jalapeño peppers diced.

 

 

 

 

 

 

 

 

Next add the spice mixture  and water to the meat and thoroughly combine by hand in a large meat tote.

 

 

 

Now add the peppers and cheese and continue to mix.

 

 

 

 

 

 

 

 

 

Before stuffing into casings test-fry a sample. At this point you can add more meat or more seasoning to make sure they taste the way you want them.

 

 

My 5lb manual stuffer works great and can easily be operated by one person.

 

 

 

 

 

 

These sausages are my favourite to date, full of flavour and like nothing else I can buy which makes them quite unique and a real treat!

 

 

Cheers, MIKE

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Copyright © 2011 Michael Smith