• Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
• Prepare all of your seasonings. Clean and rehydrate your casings
• Grind your very chilled meat and fat on a medium plate (6mm)
• Add all of the seasonings, the cream, and the peppers to your mince meat then mix 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 has become tacky add the cheddar cheese and mix to incorporate the cheese.
• Stuff your mince meat into the casings, link, and prick out any air pockets.
• If you used Sodium Erythorbate in your recipe you can cook immediately. If you didn't then you need to let the sausages rest in your refrigerator overnight to allow the cure to work.

Smoking Schedule

• Start by drying your sausage out and bringing them to room temp before smoking. I set my smoker to 100F with the door slightly open for 1 hour. This will dry out the sausage and get it ready for smoking

  Next raise the temperature to 125F for 1 hour and begin to apply smoke.

  Raise to 145F for 2 hours, then raise to 155F for 2 hours, then raise to 180F till the internal temp reaches 145F

  (If you don't have a digital smoker just cook these low and slow so as to not render out the fat)
• Once cooked submerge in ice cold water then allow to bloom for several hours at room temperature. Enjoy!