Jalapeno And Cheese Sausage Recipe

If using natural hog casings, place them in a bowl of cool water to soak for at least 30 minutes, then flush inside with running water to remove salt and check for holes. Keep in water until ready to use.

Chill everything

For best texture, place the ground pork and bowl in the refrigerator or freezer for 20–30 minutes so the meat and fat are very cold. Cold meat binds better and keeps the cheese from melting into the grind.

Finely dice jalapeños (remove seeds/ribs if you want milder spice). Mince garlic. Shred or finely dice the cheddar so it’s small enough to distribute through the sausage without large clumps.

In a large mixing bowl, combine the chilled ground pork and pork fat. Sprinkle kosher salt, black pepper, smoked paprika, ground coriander, and optional pink curing salt evenly over the meat.

Add the minced garlic, diced jalapeños, and the cheddar to the bowl.

Pour 2 tablespoons cold water over the mixture to help distribute spices and keep the mixture moist. Using clean hands or a sturdy spoon, mix thoroughly but gently for about 1–2 minutes until the ingredients are evenly distributed. Avoid overworking; stop once the mixture holds together when squeezed.

If using a sausage stuffer or a stand mixer attachment, attach a medium-diameter stuffing tube. Slide the prepared, rinsed hog casing onto the tube leaving a few inches hanging off the end. Tie a small knot at the far end of the casing to close it.

Fill the stuffer reservoir with the sausage mixture. Push a small amount of meat through the tube to remove air and start the casing. Hold the casing gently as it fills, guiding it to form a continuous link tube without stretching the casing too thin. Aim for 4–5 inch link lengths.

After stuffing, twist between links to form individual sausages. Prick any visible large air pockets with a sterile pin to release trapped air; avoid excessive pricking to keep juices in the sausage.

If you don’t have casings, form the mixture into patties about 3–4 oz each and flatten slightly; they will be cooked as breakfast-style sausage rather than links.

To pan-sear: heat 1 tablespoon neutral oil in a large skillet over medium heat. Add sausages (links or patties) without crowding. Cook links 12–15 minutes, turning every 2–3 minutes so they brown evenly and reach an internal temperature of 160°F (71°C). Patties will take about 6–8 minutes total, flipping once, to reach the same temperature.

To grill: preheat grill to medium (about 375–400°F). Grill sausages 10–14 minutes, turning every 2–3 minutes until evenly charred and internal temperature is 160°F (71°C).

If you used curing salt and want a smoke-cured flavor, you can cold-smoke or hot-smoke links before or after cooking to your preference; ensure final internal temp reaches 160°F.

Transfer cooked sausages to a plate and let rest 5 minutes. Serve with extra shredded cheddar and lime wedges if desired.