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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

CheddarWusrt

GriffinGriffin Posts: 6,404
edited June 2013 in EggHead Forum

Sorry it took so long to finally get this post up. Thanks for being patient to those who wanted the recipe.

Started off last Friday by grinding up 5 lbs of quality pork butt from Hirsch's meat market. image

5lbs all ground up, spices and cheese mixed in and ready to sit overnight in the fridge.

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Before stuffing, make sure to test fry a patty and adjust seasoning as needed.

Stuffed them the next day into 32mm hog casings. Two of them got cooked Saturday as a last minute addition to our menu. Just grilled them up on the Mini Egg (so glad I have two eggs so I can do low and slow on one and medium (or high) on the other.

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And the rest sat in the fridge. When I finally got around to cooking them, I got my Egg up to 400F and plopped down a Cast Iron skillet filled with 32 oz of sauerkraut, some yellow onions, a bit of beer, butter, dry mustard, garlic powder, paprika, red pepper and some black pepper. I let that get warm for about 15 minutes before throwing in my cheddarwurst.

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I cooked the wurst for 15 minutes, flipped and another 15 minutes and then put it directly on the grill.

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Let that cook about another 10 minutes or so (IT temp was 150) and then pulled it.

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Gotta show a sliced shot.

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If you look real closely and squint your eyes, you can see a bit of smoke ring even.

     Ingredients

  • 5 lb pork butt, ground
  • 5 tsp Kosher Salt
  • 5 tsp sugar
  • 1 Tb Ground Coriander
  • 1 Tb Ground Sage
  • 1 tsp Paprika
  • 1 tsp fresh Rosemary, finely chopped (or 2 tsp dried)
  • 1 Tb Dry Mustard
  • 1 tsp Black Pepper
  • 1 tsp Nutmeg
  • 8 oz Cheddar cheese, cubed in ¼” pieces (high temp sausage if you can find it)
  • 1 cup cold water
  • 32mm Pork casings; tied off into 6” lengths.

Richardson, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

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