Homemade Jalapeno Sausage Recipe
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Ingredients
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Pork Sausage Mix
Jalapeño & Aromatics
Casings & Finishing
Method
Pork Sausage Mix
- 1
Prepare meat and fat
Trim the pork shoulder of any large silver skin but leave some connective tissue. Cut pork shoulder and chilled pork fat into 1" to 1½" cubes. Chill the cubed meat and fat in the freezer for 20–30 minutes until firm but not frozen solid (this helps a clean grind).
- 2
Season mix
In a bowl, combine kosher salt, black pepper, smoked paprika, toasted crushed fennel seeds, dried oregano, ground cumin, and brown sugar. Toss the chilled meat and fat with the dry seasoning until evenly coated. Let rest in the refrigerator for 30 minutes to let the salt begin curing the meat.
- 3
Grind the meat
Set up a meat grinder with a medium (6 mm) plate. Working cold, feed the chilled seasoned meat and fat through the grinder twice for a fine, cohesive texture (grind, return to bowl and refrigerate briefly between passes if it warms). Keep the bowl over ice if necessary to maintain temperature below 40°F (4°C).
- 4
Bind with ice water
Transfer the ground meat back to a large mixing bowl. Sprinkle the ice water over the meat and mix vigorously by hand or with a stand-mixer using the paddle at low speed for 2–3 minutes until the mixture becomes sticky and binds together (this helps protein extraction for a good bite). Refrigerate while you prepare the jalapeño aromatics.
Jalapeño & Aromatics
- 5
Prepare jalapeños and aromatics
For medium heat keep some seeds; for milder sausage remove seeds and membranes. Roughly chop jalapeños, onion, and garlic. Pulse them in a food processor 4–6 short pulses until finely chopped but not pureed (you want little flecks). Add chopped cilantro and pulse 1–2 times to incorporate. Transfer mixture to a small bowl and stir in the lime juice.
- 6
Incorporate into meat
Fold the jalapeño-aromatic mixture into the chilled ground pork in three additions, mixing thoroughly each time to distribute evenly. Taste a small test patty: fry a 1" patty in a skillet until cooked through and adjust seasoning if needed (add up to 1/2 tsp more salt or a pinch of sugar for balance). If adding, mix again thoroughly and refrigerate mixture for 30 minutes to allow flavors to marry.
Casings & Stuffing
- 7
Prepare casings
If using natural hog casings, rinse them under cool running water to remove salt, then soak in warm water for at least 30 minutes. Flush water through the casings to check for holes and to soften. Slide the prepared casing onto the sausage stuffer horn, leaving a 6–8" tail.
- 8
Stuff the sausages
Set up a sausage stuffer or the sausage attachment on your grinder. Fill the stuffer with the chilled sausage mixture, keeping it cold. Feed the meat into the casing at a steady pace, supporting the filled casing with your free hand. Aim for 4–5" links: when you reach desired length, twist two or three times to form a link. Prick any large visible air pockets with a sterile needle and press out trapped air by rolling the link gently between your hands. If mixture is too soft to stuff cleanly, chill for 20–30 minutes and try again.
- 9
Rest and dry
Hang the linked sausages in a cool area or place on a rack in the refrigerator uncovered for 2–4 hours to allow the casings to dry slightly and the flavors to settle. This step helps the sausages keep their shape when cooked or smoked.
Cooking & Finishing
- 10
Optional cold-smoking
If you want a smoky flavor, cold-smoke the sausages at 80–90°F (27–32°C) for 2–4 hours using soaked apple or hickory chips, ensuring the sausages remain under 100°F to avoid cooking. Monitor smoker temperature carefully.
- 11
Cook before serving
To cook immediately: preheat a skillet over medium heat with 1 tablespoon neutral oil. Add sausages and brown on all sides, turning frequently, about 8–12 minutes depending on thickness. Finish in a 350°F (175°C) oven for 10–12 minutes if they are thick, or continue pan-cooking until an internal temperature of 160°F (71°C) is reached. Rest sausages 5 minutes before serving.
- 12
Storage
Fresh sausages: refrigerate up to 3 days in an airtight container. Freeze for up to 3 months (lay flat on a tray until firm, then transfer to freezer bags). Thaw overnight in the refrigerator before cooking.