After tasting some sensational sausages at Sethro’s BBQ in Geelong, Victoria, I had to try making my own. I looked at a few recipes and then added some of my own ideas. Here’s my recipe.
2 kg pork shoulder, minced
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
3 large jalapeno chillies, diced small
200gms cheddar cheese, diced small
2 tsp tomato paste
3 tsp sea salt
1 tsp black pepper
Mince the pork (or use minced pork), add the other ingredients and cool in the fridge.
I made the sausages and then smoked some with apple chips at 100C for two hours. I then finished them off in the frypan (they were almost but not entirely cooked through).
We had them with salsa and rice. The following night we had some more in a veg sauce and tortillas.
Tasted excellent. We’ll be doing this again and again.