Cheddar Roasted Garlic Sausage Kit

This Cheddar Roasted Garlic Sausage Kit is everything but the meat. Our roasted garlic seasoning, a home pack of natural hog casings, and a pound of high temp cheddar that holds its shape through cooking — portioned for one 10 lb. batch.

Roasted garlic and sharp cheddar is the pairing that needs no explaining. The blend leads with garlic and backs it with a hint of pepper, and it works for fresh sausage or smoked, whichever you're set up for.

What's in the Kit

Roasted Garlic Sausage Seasoning, 5 oz. — for garlic enthusiasts. A classic blend of garlic and onion powder with natural roasted garlic flavor and a hint of pepper to lift it. Seasons 10 lbs., and no additional salt is needed. Made by The Sausage Maker in Buffalo, New York.

High Temp Cheddar Cheese, 1 lb. — diced 1/4" and made to hold its shape to 400°F. Ordinary cheddar melts out through the casing; this stays in distinct pockets whether you grill these or smoke them. One pound suits 10 lbs. of meat at our recommended 5–10% ratio.

Natural Hog Casings, Home Pack — edible natural casing in a small, manageable pack sized for home batches. Makes up to 25 lbs., so there's casing left for your next run. Sizes vary within the pack, which is what keeps a home pack affordable.

Features

• Makes 10 lbs. of cheddar roasted garlic sausage
• Garlic-forward, with natural roasted garlic flavor
• Works fresh or smoked
• High temp cheddar holds its shape to 400°F
• Edible natural hog casing — no peeling
• Enough casing left over for your next batch
• Seasoning blended and packed by The Sausage Maker in Buffalo, New York

10 lb. Cheddar Roasted Garlic Sausage Recipe

• 10 lbs. boneless pork butt, or 7 lbs. venison with 3 lbs. fatty pork butt
• 4 1/2 oz. Roasted Garlic Sausage Seasoning
• 1 to 2 pints ice water
• 1 lb. High Temp Cheddar Cheese

Instructions — fresh

1. Rinse the casings of their salt under cool running water, flush the insides, and soak in cool water in the refrigerator for about 2 hours before use.
2. Grind pork butt through a 3/16" plate. Grind venison through a 1/4" or 3/8" plate.
3. Mix the seasoning and ice water into the meat until the spices are evenly distributed.
4. Fold in the cheese last, working gently so the dice stay whole.
5. Stuff into the hog casings and link, or form into patties instead.
6. Refrigerate overnight, then cook or freeze for later.

Instructions — smoked

1. Add 2 level teaspoons of Insta Cure #1 per 10 lbs. at the mixing stage. Cure is not included in this kit and is sold separately.
2. Place in a smokehouse preheated to 130°F with dampers wide open, and hold until the casings are dry.
3. Raise the smokehouse gradually to 165–170°F with dampers 1/4" open and apply heavy smoke until the internal temperature reaches 152°F.
4. Shower with cold water until the internal temperature falls below 120°F.
5. Hang at room temperature for about 30 minutes to bloom, then refrigerate for at least 24 hours.

Ingredients

Seasoning: salt, dextrose, sugar, garlic and onion powder, other spices, natural roasted garlic flavor, with no more than 2% silica gel to prevent caking.

Allergens

Milk, from the cheese.

Storage

• Keep the cheese refrigerated. Freezing is not recommended.
• Store the seasoning in a cool, dry place.
• Keep natural casings refrigerated until use, and never freeze them.

Shipping

This kit contains cheese. During the warmer months of the year, we ship cheese on Mondays and Tuesdays only. Orders placed later in the week go out the following Monday or Tuesday. Natural casings cannot be shipped outside the United States.

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