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Pepper Jack Griller

I love simple sausages with complex flavors!! This smoked pepper jack griller is one of my favorites. As you will notice this is a fresh sausage, but the recipe is very customizable. Have fun with the recipe.

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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5 from 5 votes

Smoked Pepper Jack Griller

A simple sausage with complex flavors!!
Prep Time20 minutes
Cook Time5 minutes
1 day
Total Time1 day 25 minutes
How much do you want to make? 1000 grams

Ingredients

Instructions

Prepare the casings

  • The night before rinse and flush your sausage casing. Let it soak in water in the refrigerator overnight. I like to add a little baking soda to the soaking water to make it extra slippery. (1 tsp of baking soda for every 4 cups of water)

Prepare the sausage

  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
  • Grind your very chilled meat on a medium plate (6mm)
  • Mix the chilled meat, spices, binder, and any liquids till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
  • Once your meat gets tacky add the cheese and mix till it's well incorporated.
  • Stuff your sausage into its casing and prick out any air pockets. (I like to refrigerate my sausage overnight but with a fresh sausage it's not necessary.)
  • Cook your sausage on indirect heat and bring it to an internal of 155f (68c). In my pit I used a hickory wood chunk to add a beautiful smoky flavor (totally optional)

Storage Instructions

  • Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 1-2 days.
  • You can also place these sausages in a vacuum sealed bag and freeze for later.

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8 thoughts on “Pepper Jack Griller”

  1. Going to try this one in a few days. I’m going to try it with Venison as the lean with the rest being Pork trimmings 50/50. What do you think of this?

  2. Hi Eric, This comment is not about the sausage itself but wondering if something has happened to your site? The formatting seems to be off, using Chrome, Firefox, or Edge browsers. The recipes are very tiny at the left edge and it’s hard to navigate via computer and browser. This seems to be a recent change in site format.

  3. 5 stars
    This turned out great. I did add some pink salt. I made some smoked sausage without it once and it was an experience , if you know what I mean
    Thanks hope all is well with you and your family
    Regards
    Tim

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