Jalapeño Cheddar Sausage (Smoked Recipe)
🛒 Ingredients
Meat mix:
- Ground pork (80/20 fat ratio) — 2 kg
- Beef fat or pork fat (if needed for juiciness)
Seasoning:
- Salt (2 tbsp)
- Black pepper (2 tbsp, coarse ground)
- Garlic powder (1 tbsp)
- Onion powder (1 tbsp)
- Paprika (1 tbsp)
- Chili powder (1 tbsp)
- Crushed red pepper (optional, for heat)
Add-ins:
- Jalapeños (3–5), finely chopped
- Cheddar cheese (200–300g), cubed or shredded
Optional:
- Ice-cold water (for mixing texture)
🔥 Step 1: Prepare the Mix
- Keep meat very cold (important for texture).
- Mix all spices into the ground pork.
- Add chopped jalapeños and cheddar cheese.
- Mix gently (don’t overwork the meat).
👉 Overmixing makes sausage tough.
🌭 Step 2: Form Sausages
You have 2 options:
Option A (simple):
- Shape into sausage logs or patties
Option B (authentic):
- Stuff into sausage casings
- Twist into links
🔥 Step 3: Smoking Setup
🌡 Temperature:
- 225°F (107°C)
🪵 Wood:
- Hickory, Oak, or Applewood (best BBQ flavor)
⏳ Step 4: Smoking Process
- Place sausages in smoker.
- Smoke for 2.5 to 3.5 hours.
- Turn them halfway for even color.
🎯 Step 5: Internal Temperature
- Sausage is done at:
👉 160°F–165°F (71°C–74°C)
Cheddar will melt slightly inside = juicy texture.
⏲ Step 6: Resting
- Rest for 10–15 minutes before serving
- Helps juices settle inside
🍽 Serving Ideas
- BBQ sandwiches
- With mustard or spicy mayo
- On a platter with ribs & brisket
- Sliced into bites as appetizers
🍖 Result
- Smoky outer crust
- Juicy pork inside
- Melted cheddar pockets
- Spicy jalapeño kick 🔥