No more will you have to touch greasy potato chips with your hands! The Irish Cheddar Sausage conveniently puts everything where it belongs… which is inside of a pigs intestine!
- 5 lbs Pork Shoulder
- 1/3 Cup Chopped Parsley
- 2 Heads of Roasted Garlic (or 2 oz)
- 1 Bag of Potato Chips
- 2 bottles of Oatmeal Stout
- 2 2oz bundles of fresh dill
- 1 TBSP Ground Black Pepper
Step 1 – Chopping
Chop up your pork shoulder into pieces small enough to fit through your meat grinder. Discard pieces of bone, extra tough fat, and pieces of fat that that are extra stringy. Too much of this type of fat can clog the meat grinder. Marinate the meat in Independence Brewing Convict Hill Oatmeal Stout for 12 hours or so. Pour another stout into a glass and drink it.
Step 2 Grinding
Take the pork out of the stout marinade and set it aside. You can use this liquid to cook your sausages in. Put the meat in the freezer until it is almost starting to freeze and run it through the meat grinder. Put the meat back in the freezer until almost frozen again.
Step 3 – Mixing
Add the salt, black pepper, chopped dill, roasted garlic, and mix thoroughly. Make sure to really pound and knead the meat thoroughly so that you can push the oxygen out of it, which will create a smoother texture.
Then, crumple up the potato chips until they are large crumbs. Mix the potato chips and cheddar into the sausage. This is done second so that the text doesn’t get mushed from over mixing.
Step 5 – Stuffing
Make sure that the sausage meat is icy cold and add it to the stuffer and start stuffing!
Step 6 – Cooking
I usually recommend waiting at least 24 hours, but preferable 48 hours, to let the flavors meld together.
I recommend smoking or baking until they reach around 130 degrees and then throwing them on a pan for a final sear. If you are so inclined, you can add a little bit of the beer that was used to marinate your meat to the pan to caramelize your sausage. I have to admit that I’m still learning this technique, so I can’t give better advice than Google can.
Step 7 – Plating
I had some fun making Irish nachos. I guess I still wound up touching the potato chips with my hands, oh well.
I made an au jus from the beer marinade!