Are you ready for a Cincinnati griller that’s bursting with flavor?
Here are a few things you might find useful when making this sausage
- High Quality Natural Casings (AA Grade)
- 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
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
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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!!
Who Dey Sausage
A Cincinnati Griller
How much do you want to make? 1000 grams
Ingredients
- 700 g pork butt
- 300 g pork back fat
- 15 g kosher salt
- 4 g black pepper
- 7.5 g dark brown sugar
- 5 g chili powder
- 5 g smoked paprika
- 2.5 g cumin
- 2 g garlic powder
- 1 g onion powder
- 2 g cayenne pepper powder
- 20 g potato starch or the binder of your choice
- 7.5 g minced garlic
- 25 g diced green bell peppers
- 75 g diced red onions
- 25 g Colby cheese diced into small cubes
- 25 g American cheese diced into small cubes
- 25 g Swiss cheese diced into small cubes
- 25 g Provolone cheese diced into small cubes
- 100 g cold beer you can use water if you want
- Hog Casings 29mm-32mm
Instructions
Prepare the casing (If you plan on having a cased sausage)
- 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.
Prepare the meat
- 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 chilled meat on a 6mm plate.
- Mix the chilled meat with the spices/binder, vegetables, and any liquids till it becomes very tacky. Finally add the cheese to the mix and continue to mix till everything is incorporated. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
- Stuff your sausage into a casing and prick out any air pockets. Link the sausage to your desired size and refrigerate overnight. This is a fresh sausage so technically you don't have to refrigerate overnight but if you do the spices will come together better and the little twists between each sausage will dry up. This will keep the meat from spilling out while you cook it.
Cook the sausage
- GRILL METHOD | Bring the temperature of your pit to 225f – 300f (107.2c – 148.8c). Place the sausage on the grill and cook till you reach the desired internal temp. Flip often so they cook evenly.
- BAKING | In a skillet with a little oil and on medium heat, pan fry your sausage till they take on a little color. Then place the sausage in a preheated oven 225f – 300f (107.2c – 148.8c) and bake till you reach your desired internal temperature.
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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This looks as close to the original as you’re ever going to find. I can’t wait to bite into this sausage!
theses spices look like a basic pork dry rub
You are correct
OH MY GOSH, THIS IS ANOTHER GOOD RECIPE. Eric, you really did a lot of research for this year’s sausages and I do appreciate all the work you have done. Thank you AGAIN.
Eric, I have made about 6 of your sausage recipes. I just made the Who Dey. It’s the best tasting sausage I’ve ever had, the Nurnberger Rostbratwurst is a close second. Thanks for the recipes. I just ordered the ingredients for making salami, that’s my next challenge! Thanks again for you videos!!
Thank you!!! The Who Dey really surprised me. Such a flavorful sausage! Have you started your salami journey yet?