#fontinacheese

A robust and flavorful recipe for smoked sausage that highlights the rich creaminess of Fontina cheese and the heat of habanero peppers. Ideal for people who enjoy their sausages with a hint of spice and smoke.

Ingredients: 1 lb ground pork. 1/2 lb ground beef. 1 cup grated Fontina cheese. 2 habanero peppers, finely diced. 1/4 cup breadcrumbs. 1/4 cup milk. 1 tablespoon smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/2 teaspoon black pepper. Natural hog casings, soaked in water.

Instructions: In a large bowl, combine ground pork, ground beef, grated Fontina cheese, diced habanero peppers, breadcrumbs, and milk. Mix well. Add smoked paprika, garlic powder, onion powder, salt, and black pepper to the mixture. Mix until all ingredients are evenly incorporated. Prepare natural hog casings by soaking them in water according to the package instructions. Stuff the sausage mixture into the casings using a sausage stuffer, making sure to eliminate air pockets and create uniform links. Preheat your smoker to 225F 107C. Place the sausages in the smoker and smoke for 2-3 hours, or until they reach an internal temperature of 160F 71C. Once smoked, remove the sausages from the smoker and let them rest for a few minutes before serving. Slice and enjoy the deliciously smoked habanero fontina sausages!

Prep Time: 20 minutes

Cook Time: 180 minutes

This pizza with get potatoes and pancetta is a tasty and different take on the usual pizza. When you mix crispy pancetta, thinly sliced potatoes, and fontina cheese, you get a tasty and filling dish that's great for pizza night.

Ingredients: 1 pizza dough. 2 tablespoons olive oil. 1/2 cup diced pancetta. 1/2 cup thinly sliced red onion. 2 cups thinly sliced Yukon Gold potatoes. 1 cup shredded fontina cheese. 1/2 teaspoon dried rosemary. 1/4 teaspoon red pepper flakes. Salt and black pepper to taste. Fresh arugula for topping optional. Grated Parmesan cheese for topping optional.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough into the shape and thickness you want. Place the dough on a pizza stone or a baking sheet that has been lined with parchment paper. Spread the olive oil over the pizza dough, making sure to leave a little space around the edges. Spread the diced pancetta and red onion out evenly on top of the dough that has been brushed with olive oil. Put the Yukon Gold potatoes that have been thinly sliced on top of the pancetta and red onion. On top of the pizza, spread out the shredded fontina cheese, dried rosemary, and red pepper flakes. To taste, add salt and black pepper. Before putting it in the oven, heat it up. Bake it for 12 to 15 minutes, or until the crust is golden and the toppings are cooked and slightly browned. Take the pizza out of the oven and give it some time to cool down. You can add fresh arugula and grated Parmesan cheese to the pizza before serving if you want to. Cut it up and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes