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Jalapeno Cheddar Sausage

Main Dish • Sausages

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.

Photos

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