J's Smoky, Shotgun-Infused, Grilled Sausages
cook time: 1 - 2 hours
|
serves: 6
skill: 3 Advanced
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Chef: Jason C.
Ingredients
2 lbs Beef Shoulder (Chuck Roast)
1 Medium Onion, Minced (Optional)
½ Cup J's Shotgun Spread
Kosher Salt (to taste)
Black Pepper (to taste)
¼ Cup Water
4-5 Feet Natural Sausage Casing
Chef's Tip
For outdoor grilling enthusiasts and busy moms alike, allow the sausages to rest in the refrigerator for 6-8 hours before hitting the grill. This allows the superb blend of flavors from J's Shotgun Spread to marry well with the beef. And remember, for that smoky, BBQ flavor, aim for a top-rack smoking method.
Shotgun Spread
Fast-track your way to flavor town with these infused sausages that'll be the hit of any BBQ! With J's Shotgun Spread infusing the beef, you will be hit with a savory wave of Parmesan, Provolone, Garlic, Parsley, Red Chili, Onion and Black Pepper in every bite.
Instructions
Cut the chuck roast into 1-inch cubes and place on a baking sheet. Place in the freezer for about an hour.
Using a meat grinder with the coarse grinding plate in place, grind the semi-frozen beef.3. In a bowl, mix the ground beef with the J's Shotgun Spread, minced onion, salt, pepper and water.
Test the mix by frying a small patty. Adjust seasoning if necessary.
Fit the sausage attachment to the meat grinder, and feed the sausage casing onto the tube.
Push the meat mixture slowly into the grinder, letting it fill the sausage casing. Carefully twist the sausage into 10-12 inch links.
Allow the sausage links to rest in the fridge for 6-8 hours or overnight before grilling.
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