Smoked Jalapeno and Mozzarella Sausage

Sausage filling

• Sausage skins (for this batch we use 32mm natural hog casings) 
• 500g pork mince
• 500g beef mince
• 2 jalapeno chilis
• 2tbs dukkah spice mix
• 300g diced mozzarella
• 200g shredded manchego/ cheddar
• 1 diced capsicum
• 1/4 cup chopped parsley
• 1/4 cup chopped coriander
• 1tbs chipotle in abodo
• 1tsp smoked paprika
• 3 stalks spring onion
• 90ml spiced rum/ red wine

Instructions

1. Soak your sausage skin in luke warm water for 15minutes
2. Chop all ingredients to the desired coarseness you desire
3. Combine all ingredients into a large bowl or mixer and mix until pastey and holds the chopped ingreidents when left to sit
4. fill your sausage filler and load the piping nosel with the sausage skin
5. push out as much air as possible then tie a small knot at the end of the skin
6. slowly but consistently push the mix through the sausage maker to your desired length, be cautious not to fill the casings too tight or they will split. (this mix will make approximately 12 well filled 5-6inch sausages)
7. Allow your sausages to rest and slightly dry for at least 2 hours prior to cooking
8. prepare the smoker to 110°C and place in your sausages. if you have a rib hanger this will allow for better-smoke penetration as they are less likely to touch.
9. Smoke for approximately 1hr or until the sausage reach 65°C internal temperature