Jalapeno-cheddar Sausage Recipe

Bow & Arrow

1. 1

   Prep jalapeños

   Seed and finely dice the jalapeños. Place the diced jalapeños in a small bowl and set aside.

2. 2

   Season meat

   In a large mixing bowl, whisk together kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and crushed red pepper flakes. Add the cold water to the spice mixture to help bind the meat.

3. 3

   Combine meats

   Add the ground pork and optional ground beef to the spice mixture. Use clean hands or a gentle mix to combine until just incorporated; avoid overworking to keep sausages juicy.

4. 4

   Add cheddar and jalapeño

   Fold in the shredded cheddar cheese and the diced jalapeños, distributing them evenly without melting the cheese into clumps.

5. 5

   Shape the sausage

   Portion the mixture and shape into 8–10 evenly sized sausages or patties, about 4–6 inches long for links. Lightly pack to keep shape during cooking.

6. 6

   Cook

   Preheat a grill or grill pan and brush the grates with a light coat of olive oil. Cook the sausages until browned and an internal temperature of 160°F (71°C) is reached, about 8–12 minutes total, turning occasionally for even cooking.

7. 7

   Rest and serve

   Remove from heat and let the sausages rest for 5 minutes before serving to redistribute juices.