Smoked Jalapeno Cheddar Sausage Recipes

JALAPENO SAUSAGE

Steps:

• Heat a smoker or grill to 250 degrees F.
• Soak corn husks in warm water for 15 minutes. Mix all of the dry ingredients together in a large bowl and add the ground pork. Combine well. Put approximately 6 ounces of the sausage mixture 8 of the open wet corn husks. Put another corn husk on top and wrap and tie each end with string. Smoke until the sausage temperature reaches 160 degrees F on an instant-read thermometer. Transfer the husks to a serving platter and serve.

VENISON CHEDDAR-JALAPENO SUMMER SAUSAGE

Steps:

• Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
• Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
• Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.

VENISON CHEDDAR-JALAPENO SMOKED SAUSAGE RECIPE

Steps:

• Directions Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison and pork butt, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes and refrigerate for 24 hours. The next day, stuff into 32 - 35mm natural hog casings, you can link them every 6" or to 18", and allow to air dry for 2 - 4 hours (I use a fan) to make sure they are dry (the casings) enough. Hot smoke (185* - 225* F.) over oak or hickory until the internal temperature reaches 155 degrees F (75 degrees C), 2 to 3 hours. Cool the sausages in an ice bath for about 3 - 5 minutes and place on a rack or hang them for 4 - 6 hours to bloom. Seal-A-Meal them for freezer storage and grill them when ready to eat.

JALAPEV±O CHEDDAR SMOKED SAUSAGE RECIPE | TRAEGER GRILLS

Steps:

• Soak your hog casings in water according to package directions. While casings are soaking, make your sausage.
• Place all ingredients in the bowl of a food processor and pulse to combine. Be careful not to overwork, the meat should be a little tacky and all spices fully incorporated.
• Place sausage mixture in your sausage stuffer and proceed to stuff the casing according to manufacturer's directions. Be sure to stuff the length of the casing, then create the links afterwards. Use caution not to overstuff or they will burst when you go to create the links.
• Hang the sausages and allow to air dry at room temperature for an hour or so, then transfer to the refrigerator to dry overnight.
• When ready to cook, set Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• Place the sausages directly on the grill grate and smoke for 2 to 3 hours, or until they reach an internal temperature of 155℉. Enjoy!

JALAPENO CHEDDAR SMOKED SAUSAGE PASTA

Steps:

• 1. In a skillet, warm oil, garlic, red pepper and salt. Add peppers, onions, tomatoes, and saute. Add jalapeno cheddar smoked sausage. Cook until meat is hot. Meanwhile, prepare pasta according to directions on package. Add vegetable and sausage mixture to pasta and toss. Serve topped with bacon and parmesan cheese.

HOMEMADE SMOKED CHEDDAR SAUSAGES

Steps:

• Place the diced pork in the freeze for about 45 minutes to get it to a temperature of 32 degrees F (0 celsius). Grind the pork and fat through a 1/4 inch (6mm) die. Grind the meat quickly into the bowl of a stand mixer (ideally have the bowl set atop an ice bath to keep the meat cold) and then grind it all a second time. Chill the meat in the refrigerator while you assemble the spice mixture.In a small bowl combine all the spices.
• Remove the ground meat from the fridge and place it on the stand mixer fitted with a paddle attachment. Add the spice mix, dry milk powder and the ice water.Mix the meat mixture with the paddle for 3-4 minutes until threads begin to appear in the meat: If you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart. When you see this your meat is ready. If the meat mixture is too dry and stiff, add a little more ice water. Stir the diced Cheddar into the meat mixture and chill it in the fridge while you prepare the sausage stuffer.*This is also the time to taste your sausage mixture so you can adjust the seasonings if needed. To do this, take a bit of the meat mixture, fry it up in a pan, taste it and adjust the seasonings if needed.
• Thread the sausage stuffer with the prepared hog casings, fill the sausage stuffer with the meat mixture, and stuff the casings being careful to avoid air gaps while also being careful to not over-stuff the casings. Twist the sausages into links (about 6 inches each according to personal preference). Use a sausage pricker to prick any air bubbles out of the links.For best results chill the sausages overnight.
• Smoke the Sausages: Preheat your smoker to 175-185 degrees F. Smoke the sausages until their internal temperature reaches 160 degrees F (try to avoid exceeding 160 F or you run the risk of the fat melting and ending up with shriveled sausages). Add a handful of wood chips twice throughout the smoking process. Hickory wood chips and apple wood chips are both great choices for pork.
• Cool Down the Sausages: Once the sausages reach the correct internal temperature they need to be cooled down very quickly to about 120 degrees F to keep the sausages from continuing to cook and to prevent the casings from shrinking and shriveling. Submerging the sausages in an ice bath is often recommended but I don't like to take the chance of getting water inside the casings. So I prefer the other commonly used method of spraying them with cold water for several minutes in the sink or you can even leave them on the smoker racks and spray them with a garden hose. The important thing is to work quickly and immediately after the sausages reach the right internal temp. Once you get the temp down to around 120 degrees F, let the sausages air dry for an hour or two. Now they're ready to eat. You can keep them stored in the fridge for 3-4 days or freeze them for up to 3 months. If you vacuum seal them you can freeze them a little longer.
• To reheat the sausages, pan fry them for a few minutes or heat them on the grill.Makes about 24 sausages depending on the diameter of the casings and how tightly they're stuffed.

JALAPENO CHEDDAR SAUSAGE

Steps:

• 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.
• Grind the beef through a 3/8" (10mm) plate and the pork through a 1/4" (6mm) plate.
• Add the salt, the spices, the water, and mix well until the meat is sticky.
• Fold in the jalapeno peppers and the cheese, making sure that they are distributed evenly.
• Stuff into hog casings, tie off the ends and twist into 6" links.
• Smoke over oak or hickory until the internal temperature is at least 165F. You can also cook this sausage on a grill, air fryer or a pan.