Apple and Blue Cheese Summer Sausage is some of the best sausage I’ve ever made. I have to admit I had a little help from David and his Butcher BBQ new line of sausage seasonings “Wyld Seasoning”. I used his “Apple and Blue Cheese Summer Sausage” seasoning in this one and before we’re done, I’ll try the rest of the lineup…

We used natural casing and loaded them up with my Bull Racks and smoked them in our Green Mountain Grill. We did a “Smoke” blend with GMG’s Fruitwood pellets in the hopper and Diamond M’s “Apple” in a wedgie for an amazing smoke blend.

We shared this with a few of our friends and they fussed about it saying, “It’s the best they have ever eaten”!!! A good friend of Patti’s said, “I’m impressed”. Coming from her it was high praise indeed.

Sausage making is easier than you might think and the perfect snack/appetizer with assorted cheeses and crackers or just munching out of hand. Keep in mind that man has been making sausage 3000 years before Christ. They had only stone tools then and today you can get a decent grinder/stuffer for less than $100. There are no rules as to the flavor profile you can use. In the U.S. alone there are over 200 styles of sausage. The only rules you need to pay attention to are the “Kitchen Police”, “Keep Things Clean and Cold”.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe 

Prep Time: 2 hrs.
Cook Time: 2 hrs. smoke @250* (122c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets

Ingredients: Apple and Blue Cheese Summer Sausage

• 10-lbs pork butt, cubed
• 1 bottle Butcher’s Wyld Sausage Seasoning (Apple and Blue Cheese Summer Sausage)
• Casing of choice for stuffing

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Apple and Blue Cheese Summer Sausage

It will be easier if you freeze the meat a bit to firm it up a little. Then, cut it into pieces about 1 ½ inches, this works well with my grinder. It goes through the meat grinder better and it’s easier to blend together.

TIP: #1 The meat will cut easier if you partially freeze it.
#2 I keep steel bowls in the freezer to place the meat in for each step to help keep it cold.

Grind the meat using the large cutting disc running the meat into a “COLD” bowl. Mix the seasoning thoroughly into the meat. The Wyld seasonings have a small bag of cure in them. Spread that into the meat mixture along with the seasoning mixing well.

I like to do a taste test of my seasoned meat to see if I need to make any adjustments by placing a ½ cup or so (I make a patty) of meat into a skillet and cooking it.

If your taste test was good, do your second grind using a 3/8’s cutting disc. Now you are ready for the stuffing. Load the casing onto the stuffing tube with the directions for the type of casing you are using. I used natural casing today.

Tie a knot in the casing and start stuffing them. Try to keep the air out of the sausage if you can or it will explode as it’s cooking. You can buy a sausage pick for $10 or just use an ice pick, paper clip, toothpick, or a knife tip. Do this when you tie off your casing and/or twist into links.

Preheat the GMG to 250* (122c) and light your Wedgie.

I loaded up my bull racks and smoked them for 2 hours at 250* (122c) to an internal temperature of 165* (74c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Backyard BBQ
A Wood Pellet Grill Recipe

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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