Bushra Griffith
Jalapeno and cheese sausage is a flavourful dish that can be made in a variety of ways. The sausage can be made from scratch, with a variety of meats, including ground pork, beef, and smoked bacon. The key ingredients are sharp cheddar cheese and fresh jalapenos, which can be adjusted to suit your taste. The sausage can be cooked in several ways, including smoking, grilling, air frying, or pan-frying. The cooking method and temperature determine the cooking time, which can range from a few minutes for pan-fried patties to over an hour for smoked sausages.
| Characteristics | Values |
|---|---|
| Ingredients | Pork, beef, smoked bacon, jalapeños, cheddar cheese, salt, pepper, water, milk powder |
| Recipe | Cut meat into 1"-1.5" pieces, grind meat separately, add salt, spices, water, and mix; fold in jalapeños and cheese; mix by hand and place in stuffer; run water through casing; feed casing onto stuffer horn; crank sausage and coil until mixture is out |
| Cooking Method | Smoke at 225°F for 1-2 hours until internal temperature reaches 155°F-165°F; finish with a final cook |
| Storage | Let cool, then store in an airtight container in the refrigerator for up to 2-3 days; can be frozen |
| Reheating | Reheat in the microwave, oven, or skillet |
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What You'll Learn
Preparing the meat
Step 1: Choosing the Meat and Fat
The first step is to choose the type of meat and fat you want to use. You can use a combination of ground pork and beef, as suggested by some recipes, or be creative and experiment with other meats such as brisket or bacon. The fat can come from the meat itself, such as pork shoulder fat, or you can add additional fat to the mixture.
Step 2: Cutting and Seasoning the Meat
Cut the meat and fat into small cubes, aiming for a consistent size of around 1 to 1.5 inches. Place the meat and fat cubes into a large mixing bowl. Add curing salt to the bowl first, tossing it thoroughly with the meat and fat. The curing salt helps preserve the meat and should be added before other seasonings to ensure its effectiveness. You can also add other dry seasonings at this stage, such as garlic powder, onion powder, mustard powder, paprika, and celery salt. However, make sure to follow specific recipes for accurate measurements and additional ingredients.
Step 3: Mixing the Meat and Seasonings
Mix the meat, fat, and seasonings by hand or using a stand mixer. Mix until the seasonings are evenly distributed throughout the meat. Some recipes suggest refrigerating the mixture overnight at this stage to allow the seasonings to penetrate the meat fully.
Step 4: Adding Cheese and Jalapeños
Grate or cut the cheese into small cubes. The size of the cheese cubes will depend on your preference and the type of cheese you are using. High-temperature cheese, which has a higher melting point, is recommended if your sausages will reach temperatures of 165°F or higher. Add the cheese cubes and grated or diced jalapeños to the meat mixture. You can adjust the spiciness of the jalapeños by removing or leaving the seeds and membranes. Remember to wear gloves when handling jalapeños to avoid any irritation.
Step 5: Mixing Again and Forming a Patty
Mix the meat, cheese, and jalapeño mixture by hand or with a stand mixer until everything is evenly distributed. Form a small patty from the mixture to test the flavour and texture. Cook the patty and taste it to determine if any additional seasoning is required. Adjust the seasonings accordingly and mix again until everything is well combined.
Optional Step: Preparing the Casings
If you plan to stuff your sausages into casings, you will need to prepare the hog casings by soaking them in water. Rinse the casings to remove any salt used for preservation. You can do this by running water through the casing. This step is crucial if you want to create traditional sausage links.
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Mixing the ingredients
To make the perfect jalapeño and cheese sausage, you'll need to gather your ingredients and prepare them for mixing. This includes cutting your meat, cheese, and jalapeños into small pieces to ensure they blend well. You can use a variety of meats, such as ground pork, beef, or brisket, and choose a cheese that suits your taste, like sharp cheddar or gouda.
Once your ingredients are prepared, it's time to mix them. Start by combining your meat, fat, and seasonings in a large mixing bowl. Add in the curing salt first, tossing it thoroughly to ensure it isn't blocked by other seasonings. Then, mix in the remaining seasonings, excluding the dry milk. Use your hands to mix everything together thoroughly.
Next, add in the cheese, jalapeños, and milk powder (if using). Mix these ingredients by hand, ensuring they are evenly distributed throughout the meat mixture. You can also add in other ingredients like garlic, brown sugar, black pepper, paprika, and onion powder to enhance the flavour.
At this point, you can adjust the spice level to your preference. If you like it hotter, leave the seeds and membranes of the jalapeños intact. For a milder flavour, deseed the jalapeños before mixing them in. You can also add more or less jalapeño to suit your taste.
Once your mixture is thoroughly combined, it's ready to be stuffed into casings and formed into sausages. However, before stuffing, it's a good idea to fry a small patty of the mixture to test the seasoning. This way, you can adjust the salt or other seasonings if needed.
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Forming the sausages
To form the sausages, you will need a meat grinder, a stand mixer, a large bowl, and hog casings.
First, grind the meat and fat mixture through a chilled meat grinder. Use a small cutting die to get a fine texture. Place a large bowl filled with ice underneath to catch the ground meat.
Next, add the jalapeños, garlic, brown sugar, black pepper, paprika, celery salt, onion powder, mustard powder, curing salt, and any other desired seasonings to the ground meat. Mix at low speed for about 1 minute.
Then, add ice water to the mixture and mix at medium speed until the liquid is incorporated and the sausage mixture is uniform and sticky, about 1 minute.
Now, add the cheese cubes and mix on low speed until they are well distributed. It is important to use high-temperature cheese or a brand that does not melt too quickly, such as Tillamook sharp cheddar.
Once the mixture is ready, form small sausage patties and cook one in a frying pan to taste and adjust the seasonings if needed.
Finally, stuff the sausage mixture into hog casings. Twist the sausage every 6 inches or so to form links, and tie off the ends. You can also create long circular links by twisting the sausage in a spiral. Pierce any air pockets with a sharp knife and pop any air bubbles with a toothpick.
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Cooking methods
Jalapeno and cheese sausages can be cooked in a variety of ways, including smoking, grilling, air frying, pan-frying, and boiling. Here is a detailed description of each method:
Smoking:
This is a common method for cooking jalapeno and cheese sausages, which adds a nice smoky flavour to the sausages. To smoke the sausages, prepare your smoker by firing it up to a temperature of around 225°F to 250°F. Add wood chunks, such as oak or hickory, to the smoker. Place the sausages in the smoker and cook until the internal temperature reaches 150°F to 165°F. This process can take about 1 to 2 hours. Remove the sausages from the smoker and let them cool before serving.
Grilling:
Grilling is another option for cooking jalapeno and cheese sausages. Preheat your grill to a medium-high heat setting. Place the sausages on the grill and cook for several minutes on each side. Continue grilling until the sausages are evenly charred and cooked to your desired level of doneness.
Air Frying:
Air frying is a convenient way to cook jalapeno and cheese sausages. Preheat your air fryer according to the manufacturer's instructions. Place the sausages in the air fryer basket, ensuring they are not overcrowded. Set the temperature and timer according to the recipe or your preference. Air fry the sausages until they are cooked through and golden brown.
Pan-Frying:
Pan-frying is a simple and effective method for cooking jalapeno and cheese sausages. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the sausages to the skillet, aiming for a single even layer. Cook the sausages for 2 to 3 minutes on each side or until they are golden brown and cooked through.
Boiling:
Although less common, you can also boil jalapeno and cheese sausages as part of a larger dish. For example, in a one-pan cheddar jalapeno sausage and rice skillet, you would first pan-fry the sausages as described above, and then add chicken broth, spinach, and cheddar cheese to the skillet, bringing it to a boil. Reduce the heat to low, cover, and let it simmer for 20-25 minutes or until the rice is tender.
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Serving suggestions
Jalapeno and cheese sausages can be cooked in a variety of ways, including grilling, air frying, pan-frying, or smoking.
If you're smoking your sausages, you'll want to ensure they reach an internal temperature of at least 150°F, and up to 165°F. To achieve that perfect snap, you can place the sausages in an ice bath for 2-3 minutes after smoking, and then increase the smoker's temperature to 250°F for a final cook.
If you're pan-frying, cook the sausages for 2-3 minutes on each side, or until golden brown. You can also form the sausage mixture into patties and cook them in a skillet over medium-low heat for 4-5 minutes on each side, or until browned and the internal temperature reaches 160°F.
Now, for some serving suggestions:
Jalapeno and cheese sausages go well with a variety of sides and can be served for breakfast, lunch, or dinner. Here are some ideas to get you started:
- One-Pan Cheddar Jalapeno Sausage & Rice Skillet: This is a comforting and easy weeknight dinner option. Cook the sausages in a skillet with olive oil for 2-3 minutes on each side until golden brown. Add in some chicken broth, spinach, and cheddar cheese, and simmer until the rice is tender. Top with parsley and a drizzle of ranch dressing.
- Breakfast Sausage Patties: These sweet and savory patties are a delicious way to start your day. Serve them with your favorite breakfast options, such as eggs, avocado, or toast.
- Texas BBQ: Jalapeno and cheese sausages are perfect for a Texas-style BBQ. Serve them with some classic sides like coleslaw, baked beans, potato salad, or mac and cheese.
- Sausage Links: If you've made your sausages into links, they can be a great portable snack or lunch option. Pack them with some crackers, cheese, and fruit for a hearty lunch.
- Sausage Platter: Serve the sausages with a variety of dips and sauces, such as ranch dressing, barbecue sauce, or a spicy mustard. Add some crudites and crackers for a well-rounded platter.
- Sausage and Sides: Jalapeno and cheese sausages go well with a variety of sides, such as mashed potatoes, roasted vegetables, mac and cheese, or a green salad.
Feel free to get creative and experiment with different serving options! Jalapeno and cheese sausages are a versatile dish that can be enjoyed in many ways.
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Frequently asked questions
Smoke the sausages for around 1 to 2 hours, until an instant-read thermometer reads 155°F when inserted into the sausages.
Fire up your smoker to 225°F, then add wood chunks and the sausages.
Mix all the ingredients in a large bowl. Place a large piece of parchment paper on a work surface and spray with non-stick cooking spray. Spread half of the sausage mixture on top and spray another sheet with non-stick cooking spray. Lay the parchment, spray side down, on top of the sausage mixture. With a rolling pin, roll out the mixture to a thickness of about 1/2 inch. Remove the top piece of parchment paper. Press a cup or round cookie cutter into the mixture to form patties.
