When I was making my first stuffed sausage, Chez John, over at Fat Johnny’s Front Porch, asked if I’d ever had Reuben sausage, told me the ingredients, and said it was outstanding as a grilled fresh sausage. I said I hadn’t but it sounded too good not to give it a try.
I’d been buying corned beef, but decided to try a recipe provided by Andrew over at Gastro Fun With Andrew, so I corned two chuck roasts for the sausage along with the top round I was doing for pastrami.
-6# corned beef chuck, cut into 1” chunks
-32 oz Vlasic kraut, drained and chopped
-16 oz high melting temperature Swiss cheese in ¼” dice from Butcher and Packer
-2 tbsp my Pastrami rub
No additional liquid was added as the kraut and meat both had plenty
First, I cut the roasts into 1” cubes, mixed with the rub, and stuck in the freezer on a cookie sheet for a half hour (to be sure the fat was hard), along with my grinder attachment.
Many thanks to Andrew for my new go-to corned beef recipe and to Chez for putting me on to this sausage.
I hope you’ve enjoyed this little sausage adventure and I think chorizo will be up next.
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Bev's Mom