Go Back Email Link

Jalapeño And Cheddar Summer Sausage

This recipe blends smoky, spicy, and savory flavors with tender pork, brisket, cheddar, and jalapeños.
Print Recipe Pin Recipe

Ingredients
  

For the meat:

  • 4½ lb 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:

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

Instructions
 

Day 1 – Preparing the meat & seasonings

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

  • SSoak hog casings in water. Set up grinder with a 10mm plate. Grind the seasoned meat mixture twice.
  • Add diced cheddar, jalapeños, and dry milk. Load mixture into stuffer, pressing to remove air.
  • 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

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