Housemade Sausage Jalapeno Recipe
Make Housemade Sausage Jalapeno Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage Meat
Finishing / Cooking
Method
Preparation
- 1
Chill and prepare meat
Cut pork shoulder and pork fat into 1-inch cubes. Arrange on a sheet tray and freeze until firm but not rock solid, about 20–30 minutes — this helps with a clean grind.
- 2
Prepare casings (if using)
Place natural hog casings in a bowl of warm water for 30 minutes, then flush through with running water to remove salt. Keep submerged in cool water until ready to stuff.
- 3
Grinding & Mixing
- 4
Set up grinder and bowl
Place a metal mixing bowl in the freezer for 10 minutes to keep the mix cold. Fit grinder with a 3/8" (medium) plate for a coarse, snappy texture.
- 5
Grind meat and aromatics
Working quickly to keep everything cold, grind the chilled pork shoulder and pork fat through the grinder into the chilled bowl. Next, grind the chilled jalapeños and garlic through the grinder and add them directly to the meat. If you don’t have a grinder, you can finely mince the meat and peppers and proceed, though texture will differ.
- 6
Add seasonings and binders
Sprinkle kosher salt, black pepper, smoked paprika, coriander, cumin, and brown sugar over the ground mixture. Add apple cider vinegar and approximately half of the ice water.
- 7
Emulsify and test
Using a sturdy spatula or your (clean) hands, mix vigorously for 2–4 minutes until the meat becomes sticky and cohesive. Add remaining ice water a little at a time if needed to reach a tacky, binded texture. This step develops the protein and helps the sausage hold together. Take a 1 tbsp patty and pan-fry until cooked through; taste and adjust seasoning (add more salt, sugar, or pepper if needed).
Stuffing (optional) or Forming
- 8
Prepare stuffer
If stuffing, fit sausage stuffer with appropriate funnel and slide soaked casing onto the funnel, leaving a 6" tail. Tie a knot at the end of the casing if desired.
- 9
Stuff or form links
Feed the meat mixture into the stuffer, filling casings evenly but not overstuffing (aim for a firm but springy feel). Twist into desired link lengths (4–6"). If not using casings, form 3–4" patties or logs, pressing gently to remove air pockets.
- 10
Rest
Prick any large air pockets gently with a sterile pin. Place formed sausages on a tray, cover, and refrigerate for at least 2 hours or overnight to let flavors meld and to firm up for cooking or smoking.
Cooking / Finishing
- 11
- 12
- 13
Smoke (optional)
For added flavor, smoke sausages at 225–250°F until internal temperature reaches 160°F. Expect 1–2 hours depending on size.
- 14
Rest and serve
Allow sausages to rest 5 minutes after cooking to redistribute juices. Serve whole in buns or sliced, with mustard, pickled onions, or queso as desired.