directions
-
1
Add the beef, cheese and remaining ingredients to the mixing bin and process until thoroughly blended
-
2
Using the #26 or #29 horn extrude the mixture into the casings and twist off into four- inch links
-
3
Poke several holes down the length of each sausage
-
4
Refrigerate and use within three to four days or freeze for later use.
Nacho Cheese Beefy Sausage
ingredients
- 1-1/2 pounds ground beef
- 1/2 pound sharp cheddar cheese, diced in 1/2
- inch cubes
- 1/2 cup chopped onion
- 2 tablespoons minced fresh parsley
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1-1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons cold water