Jalapeño And Cheddar Summer Sausage

This Jalapeño And Cheddar Summer Sausage blends smoky, spicy, and savory flavors with tender pork, brisket, cheddar, and jalapeños.

With a Cajun seasoning kick and a cold-smoke process, it’s perfect for grilling or any BBQ, delivering bold, juicy bites every time.

Ingredients

For the meat:

• 4½ lbs pork (pork butt), cubed (1-1.5″)
• 1 lb brisket trim (80:20 meat to fat), cubed (1-1.5″)
• ¼ lb pork fat, diced

For the seasoning:

• ½ cup + 2 tbsp meat BBQ Cajun seasoning
• 3 tbsp coarse black pepper
• 2 tbsp paprika
• 1 tbsp chipotle powder
• 1 tbsp jalapeño powder
• 1 tbsp mustard powder
• 6 grams pink curing salt (Prague powder #1)

For the filling:

• 10 oz medium cheddar, diced into ¼” cubes
• 4 medium jalapeños, deseeded and diced into ⅛”
• ½ cup non-fat dry milk

Tools:

• 32-35mm natural hog casings
• Meat grinder
• Sausage stuffer
• Instant read thermometer

Instructions

Day 1 – Preparing the meat & seasonings

Step 1: Cut pork and brisket into 1-1.5″ cubes. Mix with the pork fat in a large bowl.

Step 2: Add curing salt, mixing thoroughly. Add remaining seasonings (except dry milk) and mix by hand.

Cover and refrigerate until day 2.

Day 2 – Grinding, mixing & casing

Step 1: Soak hog casings in water. Set up grinder with a 10mm plate. Grind the seasoned meat mixture twice.

Step 2: Add diced cheddar, jalapeños, and dry milk. Load mixture into stuffer, pressing to remove air.

Step 3: Rinse casing, load onto medium horn, and crank sausage into coils. Pierce air pockets and twist sausages into ½ lb links.

Refrigerate overnight.

Day 3 – Cold smoke & final smoke

Step 1: Prepare smoker for cold smoke, keeping fire under 175°F. Snip links and smoke sausages until internal temp reaches 155°F.

Cool in ice bath for 2-3 minutes.

Step 2: Increase smoker to 250°F and smoke sausages until internal temp reaches 150°F. Serve and enjoy!

FAQs

1. Can I use a different cheese?

Yes, you can substitute cheddar with pepper jack or gouda for a different flavor profile.

2. How long can I store these sausages?

Vacuum-sealed sausages keep up to 3 months in the freezer or 5 days in the refrigerator.

3. Do I need to do both cold and hot smoking steps?

Both steps help achieve maximum flavor and a juicy texture, but you can skip cold smoking if needed.

4. Can I use a gas smoker?

Yes, but be mindful of temperature control to avoid overcooking during cold smoking.

5. Is Prague powder #1 necessary?

Yes, it prevents bacteria growth during smoking. Be sure to measure it accurately.