Roosters Italian sausage/ Cheddar cheese

Name: Roosters Italian sausage/ Cheddar cheese
Cuisine: American
Ingredients: 4 1/2 tsp kosher salt; 4 tsp coarse ground black pepper; 4 tsp ground coriander; 4 tsp cracked anise seed; 4 tsp ground fennel seed; 2 tsp garlic powder; 3 tsp paprika smoked if possible; 1 1/2 tsp cayenne pepper or 1 tbls. crushed red pepper; 1 1/2 tsp ground tyme; 1 1/3 tsp ground bayleaf; 1/2 cup lemon juice; 6 tbsp light corn syrup; 1 cup dry lowfat powdered milk; 1/2 cup ice cold water; 12 longhorn cheddar cheese minced; 5 lb pork shoulder separate fat and meat total weight w/ fat 5 lbs

rob carman sr. @rooster5696

Most importantly all items and ingredients must be kept cold there are no nitrates in this recipe

rob carman sr. @rooster5696

Most importantly all items and ingredients must be kept cold there are no nitrates in this recipe

Saved

Ingredients

4 1/2 tspkosher salt
4 tspcoarse ground black pepper
4 tspground coriander
4 tspcracked anise seed
4 tspground fennel seed
2 tspgarlic powder
3 tsppaprika smoked if possible
1 1/2 tspcayenne pepper or 1 tbls. crushed red pepper
1 1/2 tspground tyme
1 1/3 tspground bayleaf
1/2 cuplemon juice
6 tbsplight corn syrup
1 cupdry lowfat powdered milk
1/2 cupice cold water
12longhorn cheddar cheese minced
5 lbpork shoulder separate fat and meat total weight w/ fat 5 lbs

Saved

Steps

1

Grind pork 3/8 plate separately from fat save 1/2 lb. Ground fat put in fridge. Also grind fat / cube cheese 1/4 inch
2

Mix all other ingredients together except cheese and meat and fat refrigerate 20 min. Then kneed meat fat and cheese together
3

While mixing everything refrigerate stuffer this is very important keeping all items very cold
4

Mix all ingredients together and stuff in hog casings refrigerate overnight so spices blend with meat ! If sausage is not consumed in 2 days freeze
5

Saute onion and pepper for Topping's
6