ADVERTISEMENT
ADVERTISEMENT
Introduction
ADVERTISEMENT
Jalapeño and Pepper Jack Summer Sausage is a flavorful, spicy, and cheesy take on traditional summer sausage. The combination of ground pork, beef, jalapeños, and creamy pepper jack cheese creates a savory, melt-in-your-mouth sausage that is perfect for snacking, charcuterie boards, or sharing at gatherings. This homemade sausage can be smoked, grilled, or oven-baked for a delicious addition to your recipe collection.
Ingredients
- 2 lbs ground pork
- 1 lb ground beef
- 1 cup shredded pepper jack cheese
- 2-3 fresh jalapeños, finely chopped
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 2 tsp black pepper
- 2 tsp salt
- 1 tsp curing salt (optional, for preservation)
- 2 tbsp Worcestershire sauce
- 1 tbsp liquid smoke (optional, for smoky flavor)
Instructions
1. Prepare the Meat Mixture:
- In a large mixing bowl, combine the ground pork and ground beef. Add the garlic powder, onion powder, smoked paprika, black pepper, salt, and curing salt if using.
- Mix thoroughly until all the seasonings are evenly distributed throughout the meat.
2. Add Jalapeños and Cheese:
- Gently fold in the chopped jalapeños and shredded pepper jack cheese into the meat mixture. Be sure the cheese and peppers are well incorporated for even distribution in the sausage.
3. Season and Rest:
- Add the Worcestershire sauce and liquid smoke (if using) to the mixture, and mix well.
- Cover the bowl and refrigerate the meat mixture for at least 4 hours, or overnight if possible. This allows the flavors to meld together.
4. Shape the Sausage Logs:
- After chilling, divide the meat mixture into 2-3 portions and shape each into a log. You can use sausage casings if available, or simply wrap the logs tightly in plastic wrap.
5. Cook the Sausage:
- Smoking Method: Preheat your smoker to 225°F (107°C) and smoke the sausages for 4-5 hours or until they reach an internal temperature of 160°F (71°C).
- Oven Method: Preheat your oven to 200°F (93°C). Place the sausage logs on a baking sheet and cook for 4-5 hours, or until the internal temperature reaches 160°F (71°C).
6. Cool and Slice:
- Once cooked, let the sausages cool at room temperature, then refrigerate them for at least 2 hours before slicing. This helps the sausage set and makes slicing easier.
Conclusion
Jalapeño and Pepper Jack Summer Sausage is a fantastic, flavorful option for sausage lovers who enjoy a bit of spice and cheesy goodness. Whether you smoke or bake it, this homemade sausage is sure to be a hit at gatherings or as a tasty snack. Enjoy it sliced on its own or paired with crackers and cheese!
For more details, visit the full recipe