Philly Cheese Steak Sausage

This fun version of the Philly Cheese Steak Sausage was made by my friend Drew Wilkins over at the You Tube Channel Swine & Bovine. You should check him out for more great recipes.

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

• Digital Smokers (I use the model 4D Pro-series WiFi)
• Bella’s Cold Smoke Generator
• Kamado Ceramic Grill
• High Quality Natural Casings (AA Grade)
• Non Fat Dry Milk (Binder for better texture and moisture retention)
• Potato Starch (Binder for better texture and moisture retention)
• Insta Cure #1
• Eco Cure #1 (A Nitrite free alternative to curing your meat)
• Cure Accelerator
• Thermapen ONE (Accurate Thermometer)
• Sausage Pricker
• Kotai Chef Knife
• Sausage Stuffers
• Meat Grinder
• Meat Mixers
• Stuffing Horn Cleaner
• Butcher Twine & Dispenser
• Small accurate Scale for spices
• Large Capacity Scale (33 pounds)
• Drying rack and tray
• Custom Cutting Board
• Jende Lapping plate for sharpening our grinder plates and knife

Enjoy the video and the recipe. If you have any questions, feel free to ask away.

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Print Recipe

5 from 1 vote

Philly Cheese Steak Sausage

A great twist on a classic sandwich

Prep Time1 day d 30 minutes mins

Cook Time6 hours hrs

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

• 1000 g brisket trim 70/30
• 17.5 g kosher salt
• 2.5 g pink curing salt
• 15 g coarse black pepper
• 10 g granulated garlic
• 150 g white American cheese
• 100 g sauteed onion
• 40 g non-fat milk powder
• 100 g ice cold water
• hog casings 28mm-32mm

Instructions

Prepare the casings and cure the meat

• Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.
• Cut your meat/fat into chunks or strips (small enough to fit into your grinder)
• Add the kosher salt and pink curing salt to your brisket trim. Mix thoroughly until you can no longer see any salt crystals. Refrigerate overnight.

The following day

• Sautee your onions until they are yellow but still have a bite to them. This should take roughly 5-7 minutes on medium heat. Deglaze the pan with a small amount of water to prevent burning during cooking. Cool completely and refrigerate once done.
• Place your meat in the freezer while your onions cool off. An hour should get it to our goal temperature of 32-34F (0-1C). Add your grinder parts that touch the meat to your freezer as well.
• Grind your 32-34F meat through the course plate (10mm).
• Mix the meat, coarse black pepper, cheese, onions, milk powder, and water until it becomes very tacky. It should stick to your hand and take some effort to get it to fall off.
• Stuff your sausage into 28-32mm casings.
• Refrigerate overnight to help dry out the casings.

The next day

• Smoke at less than 150F (65C) until your sausage has a deep red color (2-3 hours). Flip the links over and continue until the underside has a deep red color.
• Increase the temp of your smoker to 190f (87.7c) and continue to cook until the sausage reaches an internal of 155F (68C). Immediately put them into an ice bath for 10 minutes.
• Reheat the number of links you want to eat back up to 155F (68C) and enjoy! Vacuum seal the remaining links and freeze until ready to eat.

Notes

• If you are pressed for time, you can process the meat, season, mix, and stuff into casings all the same day. Then the following day cook as discussed above.

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