Chubs Recipe

Chill equipment

Place the bowl and blade (or meat grinder parts) you will use in the refrigerator or freezer for 20–30 minutes. Cold equipment helps maintain texture and prevents fat smear.

Combine the ground pork and ground beef in a large chilled bowl. Keep the mixture cold as you work.

Sprinkle the kosher salt, black pepper, brown sugar, smoked paprika, dried thyme, crushed red pepper flakes, onion powder, and ground sage evenly over the meat. Add the minced garlic and the tablespoon of ice water.

Using clean hands or a sturdy spoon, mix the meat and seasonings thoroughly for 2–3 minutes until the mixture becomes tacky and starts to bind. Do not overwork; you want a cohesive mixture but not pasty.

Taste test: Take about 1 tablespoon of the raw mixture and cook it in a small skillet until fully cooked. Cool and taste for seasoning. Adjust salt, pepper, or sugar if needed, and incorporate any adjustment into the meat.

Prepare casings: If using natural hog casings stored in salt, rinse them under cool running water until clear. Soak them in warm water for 30 minutes, then flush water through them to remove any residual salt and check for holes.

Fit your sausage stuffer or a funnel/attachment to a stand mixer or hand-crank stuffer. Lightly oil the stuffer tube and the inside of the casing with the neutral oil to make slipping the casing on easier.

Slide the prepared casing onto the stuffer tube, leaving a 6–8 inch tail. Tie a knot at the opposite end of the casing or firmly hold it closed.

Load the seasoned meat into the stuffer hopper, keeping it cold. Begin feeding meat into the casing using steady pressure. Fill the casing until it’s uniformly filled but not overstuffed — about 85–90% full — to avoid bursting.

Form 'chubs' (short sausage links): Once a length is filled (about 4–6 inches depending on desired chub size), stop, remove some casing from the tube leaving the length you want, and twist the casing between sausages to separate. Twist each link two or three times in alternating directions to secure. Repeat until all meat is used. If you prefer individual chubs, cut between twists or tie with butcher's twine.

Prick any large visible air pockets with a sterilized needle to release trapped air and gently press along the chub to redistribute filling. Do not overwork.

Poach (recommended for even cooking): Bring a large pot of water to a gentle simmer (not a rolling boil) and add a splash of vinegar if you like. Submerge the chubs and poach at 80–85°C (175–185°F) for 20–25 minutes until the internal temperature reaches 155°F (68°C). Remove and cool briefly before finishing.

Finish (optional): For color and texture, pan-sear or grill the chubs for 2–3 minutes per side over medium-high heat until nicely browned. If grilling, brush lightly with oil to prevent sticking.

If you prefer fully cooked, smoke or roast: Smoke at 225°F (107°C) until internal temperature is 155°F, or roast in an oven at 350°F (175°C) for 20–30 minutes depending on chub size.

Rest the chubs for 5 minutes before serving to redistribute juices.

Serve warm whole or sliced. Offer apple cider vinegar, whole-grain mustard, and a drizzle of hot oil or chile sauce on the side for guests to customize.

Store leftover cooked chubs in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently.