Jalapeno Cheddar Sausage
Main Dish • Sausages
Already have Recipe Keeper?
Ingredients
- 1.25 kg pork shoulder
- 1.25 kg chuck
- 600 g bacon
- 8-12 jalapeño peppers (cored, seeded and diced)
- 600 g mature cheddar (diced)
- 45 g salt
- 6 g black pepper (coarseley ground)
- 5 g garlic powder
- 4 g onion powder
- 4 g mustard powder
- 1 g dried sage
- 710 ml ice water
Directions
- 1. Cut the beef and the pork into 1"-1.5" pieces, keeping the two separately and ensuring that the meat stays below 40F at all times.
- 2. Grind the beef through a 3/8" (10mm) plate and the pork through a 1/4" (6mm) plate.
- 3. Add the salt, the spices, the water, and mix well until the meat is sticky.
- 4. Fold in the jalapeno peppers and the cheese, making sure that they are distributed evenly.
- 5. Stuff into hog casings, tie off the ends and twist into 6" links.
- 6. Smoke over oak or hickory until the internal temperature is at least 165F. You can also cook this sausage on a grill, oven, air fryer or a pan.
