Smoked Bacon, Pineapple and Cheese sausage recipe

This sausage is so wrong, it’s right. If you like Hawaiian pizza, this is the sausage for you. It’s essentially the pizza that polarises opinion, stuffed into a sausage and smoked. Turns out that two wrongs do make a right. It’s smokey, meaty, with a slight sweetness from the pineapple, and some oozy cheese.

Please take a look at how-to-make-sausages, how-to-cook-sausages and the-science-of-great-sausages. These guides will apply to all the sausage recipes on this site and will provide you with a great primer!

• 400g pork shoulder, diced
• 100g pork fat, diced
• 100g smoked back bacon, diced
• 9g salt
• 80g edam cheese, diced into 5mm cubes
• 80g diced tinned pineapple
• 5g non fat milk powder
• 1.5g Curing salt #1
• 5g black pepper

• Place the fat in the freezer two hour ahead of time, the bacon and pork shoulder as well as the diced cheese an hour ahead of time
• Soak about 1 meters of hog casings in warm water
• Cool the metal parts of your grinder and stuffer before use, if possible
• Remove the diced pork shoulder, cheese and bacon from the freezer when its got a frozen crust to it
• Grind all of the meat and the fat into a bowl. Keep the bowl chilled whilst you prepare the spices
• Mix all the spice mix ingredients, including the cure #1  together in a bowl.
• Add all of the ingredients, to the ground meat, and mix thoroughly, then chill in the fridge for 30 mins.
• Stuff the mixture into the hog casing, twisting off 6 inch sausages
• Hot smoke these sausages until the internal temperature reaches 65c