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Chipotle Brisket & Cheese Sausage

Today’s recipe came to us by way of my friend Chef Johnny over at the You Tube Channel Texas Style BBQ & Cuisine.

This very easy to follow fresh sausage looks fantastic!! If you make it let me know what you think.

Follow basic sausage preparation practices when making this sausage.
  1. Clean and Sanitize all of your equipment.
  2. Chill your meat to below 34f or 1c before grinding.
  3. Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
  4. Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
  5. Cook till the internal temperature reaches 155F

Here are a few things you might find useful when making sausage

Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!

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Print Recipe
4.50 from 2 votes

Chipotle Brisket Sausage

A taste of texas in a hog casing!!
Prep Time20 minutes
Cook Time5 minutes
1 day
Total Time1 day 25 minutes
How much do you want to make? 1000 grams


If you want to make your own Chipotle Rub


  • Rinse and rehydrate hog casings. Let them soak in the refrigerator overnight.
  • Cut your brisket and fat into small strips or chunks. Place your meat and fat into the freezer to partially freeze. You want to keep the temperature below 34f (1.1c)
  • Once your meat is partially frozen. Grind brisket and fat on course plate (10mm)
  • Add chipotle rub to ground meat. Rechill. Keep the temp of the meat below 34f (1.1c)
  • Regrind the seasoned ground meat on course plate (10mm).
  • Test seasonings by cooking a small patty to check taste and adjust if needed.
  • Add the cheese, mix in any liquids, and mix the meat until it becomes super sticky.
  • Stuff sausage into casings.
  • This is a fresh sausage, so no curing salts are needed. Smoke on BBQ pit until internal temperature of 150f (65.5c) is reached.

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3 thoughts on “Chipotle Brisket & Cheese Sausage”

  1. 4 stars
    This looks like a good recipe, I’m sure that sausage is tasty. However, I really do not like recipes that use premixes. Not because there is anything wrong with those but, for people living outside the US, getting whatever premix is called for is basically infeasible. If nothing else, postage is usually far more than the actual item, and many suppliers simply will not ship overseas.

    If you present a recipe with a premix again, I’d suggest to add instruction for people without access to the premix for how to achieve at least a similar result using basic ingredients. That would be helpful and no exclude people who don’t live in the US.

    1. So true. I just edited the recipe. Now you can either use the premix or make your own. If you make this sausage, you’ll have to let me know what you think.

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