Smoked Garlic Cheese Sausage

A hearty smoked pork sausage studded with crumbled aged cheddar and warm spices of caraway, coriander and mace.

⏱️ Prep: 45 min🍳 Cook: 360 min

Ingredients

15 lbs	6.8 kg	ground pork, fine grind
1 1/2 lbs	680 g	crumbled old (aged) cheddar cheese
2 Tbsp	30 ml	salt
1 1/2 Tbsp	23 ml	Morton's Tender Quick cure
2 Tbsp	30 ml	freshly ground black pepper
1 1/2 Tbsp	23 ml	ground caraway
1 1/2 Tbsp	23 ml	ground coriander
1 1/2 Tbsp	23 ml	garlic powder
1 1/2 Tbsp	23 ml	mace
4 cups	960 ml	ice water
1 cup	240 ml	skim milk powder

Hand-trim the fat from the outside of the meat to your desired fat preference.
Grind the meat through a fine grinding plate.
Mix all the dry ingredients into the ice water.
Add the seasoned water to the meat and blend by hand or with a meat mixer, mixing thoroughly so the ingredients are spread evenly throughout the meat.
Add the crumbled cheese and mix gently.
Stuff by hand or with a sausage stuffer / stuffing attachment for an electric grinder. Do not use the cutting blade in the grinder while stuffing; a stuffing (bean) plate works best.
Place in the refrigerator overnight.
Smoke over sugar maple wood for about 6 hours at 150-180 F (about 65-82 C) until the internal temperature reaches 142 F (about 61 C).
Quench in ice water, then let the sausages hang at room temperature for an hour.
Vacuum pack and freeze.