Dad always LOVED sausages even when he lived in Korea. So he was super excited to make his own version, kimchi cheese sausage. The sausages were perfect with a flavor explosion of kimchi and cheese with a hint of apple wood and a spicy kick from chili peppers.
We used Weber Searwood Wood Pellet Grill / Smoker to smoke and grill the sausages.
Kimchi Cheese Sausage
Equipment
Ingredients
- 3 LB Pork Shoulder 70% Lean / 30 % Fat coarsely ground
- 2 tsp Sea Salt
- 10 oz Kimchi chopped and lightly squeezed
- 1 & 1/4 cup Kimchi Juice
- 1 tsp Coriander
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- 2/3 tsp Marjoram
- 2/3 tsp Whole Mustard Seed
- 8 oz Aged Cheddar Cheese 1/2 cubes (High temp cheese is better for retaining shape but we didn’t use it to make it healthier.)
- 3 Red chili peppers chopped
- 6 Green chili peppers chopped
- 1 bag Ice
Check out Weber Searwood Pellet Grill/Smoker Here
Instructions
- Rinse and soak sausage casing in water for at least 1 hour.
- Wash the inside of the casing under running water.
Sausage Filling
- Lightly squeeze chopped kimchi in cheese cloth and set the juice aside.
- Mix kimchi juice with salt and spices - Coriander, Onion Powder, Garlic Powder, Black Pepper, Marjoram, Whole Mustard Seed
- Add kimchi juice seasoning to ground meat.
- Mix thoroughly. Slap on to your palm and see if it stays stuck on your hand when your palm is facing downward. Add more kimchi juice if mixture isn’t sticking.
- Mix in kimchi, cheese, and peppers.
- Panfry a small portion to taste test. Add salt if necessary.
- Refrigerate the seasoned meat mixture.
- Lightly lubricate the stuffing tube with oil. Slide on a single casing, leaving 1½ inches of overhang.
- Tie the end and poke a small hole for air to escape.
- Start stuffing on low speed, guiding the casing evenly. Put the bowl of meat over a bigger bowl with ice to prevent meat from going bad.
- Leave 1½ inches of overhang at the end.
- Twist sausages every 5-6 inches (or whatever length you like) to form links.
- Tie the casing end and place sausages on a baking sheet.
- Refrigerate for 4 hours (or overnight) uncovered, flipping halfway to dry casings.
Cooking
- Prick sausages to remove air pockets.
- Smoke at 180°F for 1 hour.
- Increase temperature to 200 F and let it smoke for 2-3 hours until internal temperature is 150°F. Wipe and flip sausage half way.
- Cool immediately in ice water for 30 minutes. This rapid cooling helps prevent fat from leaking out and improve texture.
- Drain and wipe moisture.
- Grill sausages OR you can smoke again at 250°F until internal temperature reaches 160-170°F
Tried this recipe?Let us know how it was!
